Making Big Green Egg chicken Recipes is an experience full of flavor, fire, and fun. It’s not just cooking; it’s an event.
The Big Green Egg locks in smoky, juicy goodness, creating a whole roasted chicken that’s crispy on the outside and tender inside.
This recipe is all about rich BBQ rubs, aromatic herbs, and letting the heat do the magic. I made it for friends who appreciate bold flavor and good company.
We gathered in the kitchen, sipping drinks, laughing, and prepping together seasoning the bird, stuffing it with fresh vegetables, and waiting as the aroma filled the air.
There’s something primal and satisfying about grilling over live fire. When the chicken came off the grill, we carved it up at the table, and every bite felt earned and enjoyed.
Why You Will Choose Big Green Egg Chicken Recipes?
You will choose Big Green Egg chicken recipes because they bring out unbeatable flavor, thanks to the grill’s unique ceramic design that locks in moisture and enhances smoky, wood-fired taste.
Whether you’re roasting, smoking, or grilling, these recipes deliver juicy, tender chicken every time.
Perfect for backyard BBQs or family dinners, Big Green Egg chicken recipes make every bite memorable and delicious.
How To Prepare Big Green Egg Chicken Recipes?
Recipe Overview
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: Serves 6
Course: Main Course
Difficulty: Moderate
Cuisine: American BBQ / Grilled
Calories: Approximately 350–400 calories per serving (varies with BBQ rub and chicken size)
Equipment Needed:
- Big Green Egg or similar ceramic grill/smoker
- Charcoal and lighter or fire starter
- Meat thermometer
- Aluminum drip pan
- Tongs
- Basting brush (optional)
- Kitchen twine (optional for trussing)
- Heat-resistant gloves
Ingredients
- 1 whole chicken (4–5 lbs)
- 1 tablespoon kosher salt
- 2 tablespoons BBQ rub (your favorite brand or homemade)
- 1 teaspoon hot sauce
- 1 tablespoon dried crushed rosemary
- 1 tablespoon dried crushed thyme
- 1 stalk celery, cut into short pieces
- 1 carrot, cut into short pieces
- 1 small onion, peeled and quartered
- Freshly ground black pepper, to taste
- Cooking spray (for greasing the grill)
Instructions
1. Prep the Big Green Egg:
Fill the Big Green Egg with charcoal and light it. Preheat to 375°F (190°C). Place the plate setter (convEGGtor) in for indirect heat cooking. Set a drip pan on the plate setter and place the cooking grid above it.
2. Prepare the Chicken:
Rinse and pat the chicken dry with paper towels. Rub the chicken all over with kosher salt, black pepper, rosemary, thyme, and your BBQ rub.
Drizzle or brush hot sauce on the exterior for an extra kick. Stuff the cavity of the chicken with the onion, celery, and carrot.
3. Truss (Optional):
If desired, tie the legs together with kitchen twine to ensure even cooking and moisture retention.
4. Grill the Chicken:
Spray the cooking grid lightly with cooking spray to prevent sticking. Place the chicken breast side up on the cooking grid over the drip pan.
Close the lid and cook for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
5. Rest and Serve:
Once done, remove the chicken from the grill and let it rest for 10–15 minutes before carving. This helps redistribute the juices and keeps the meat moist.
6. Serve:
Slice and serve with your favorite sides like grilled vegetables, coleslaw, or cornbread.
Usage Suggestions
For delicious and flavorful meals, try using your Big Green Egg to cook chicken recipes like smoked whole chicken, grilled lemon herb chicken thighs, or spicy BBQ drumsticks.
The Egg’s ceramic construction and precise temperature control make it perfect for locking in moisture and adding a smoky, charred flavor.
Experiment with wood chips like hickory or applewood for extra depth, and don’t forget to use a meat thermometer for juicy, perfectly cooked results every time.
Expert Tips
1. Brine Before You Grill: Soak your chicken in a saltwater brine (add herbs, citrus, and garlic for extra flavor) for a few hours. It keeps the meat juicy and adds deep flavor.
2. Use Indirect Heat: For whole chickens or bone-in pieces, set up for indirect cooking (platesetter or convEGGtor) at 350°F to ensure even cooking without burning the outside.
3. Get That Smoke Kiss: Add a chunk or two of fruitwood (like apple or cherry) for a subtle, sweet smoke that complements chicken perfectly.
4. Don’t Peek Too Much: Every time you open the lid, you lose heat and smoke. Trust your thermometer and resist the urge to keep checking.
5. Finish with a Sear: For crispy skin, finish your chicken over direct heat for 1–2 minutes per side at the end of the cook.
Store Leftovers
To store leftovers from Big Green Egg chicken recipes, let the chicken cool slightly, then transfer it to an airtight container. Refrigerate within two hours of cooking to keep it fresh and safe.
For best results, slice or shred the chicken before storing to make reheating easier. It can be kept in the fridge for up to 4 days, or frozen for up to 3 months.
When reheating, warm it gently to maintain its smoky flavor and juicy texture.
Conclusion
Grilling chicken on the Big Green Egg has been a simple, delicious success for me, and I believe it can be the same for you.
The juicy flavors, crispy skin, and smoky touch come together in a way that’s hard to beat. These recipes are easy to follow and bring great results every time.
I’ve enjoyed experimenting with different seasonings and techniques, and it’s made cooking more fun and rewarding. I hope you try it today and enjoy the process as much as I do.
Big Green Egg Chicken Recipes
Equipment
- Big Green Egg or similar ceramic grill/smoker
- Charcoal and lighter or fire starter
- Meat thermometer
- Aluminum drip pan
- Tongs
- Basting brush (optional)
- Kitchen twine (optional for trussing)
- Heat-resistant gloves
Ingredients
- 1 whole chicken 4–5 lbs
- 1 tablespoon kosher salt
- 2 tablespoons BBQ rub your favorite brand or homemade
- 1 teaspoon hot sauce
- 1 tablespoon dried crushed rosemary
- 1 tablespoon dried crushed thyme
- 1 stalk celery cut into short pieces
- 1 carrot cut into short pieces
- 1 small onion peeled and quartered
- Freshly ground black pepper to taste
- Cooking spray for greasing the grill
Instructions
Prep the Big Green Egg:
- Fill the Big Green Egg with charcoal and light it. Preheat to 375°F (190°C). Place the plate setter (convEGGtor) in for indirect heat cooking. Set a drip pan on the plate setter and place the cooking grid above it.
Prepare the Chicken:
- Rinse and pat the chicken dry with paper towels. Rub the chicken all over with kosher salt, black pepper, rosemary, thyme, and your BBQ rub.
- Drizzle or brush hot sauce on the exterior for an extra kick. Stuff the cavity of the chicken with the onion, celery, and carrot.
Truss (Optional):
- If desired, tie the legs together with kitchen twine to ensure even cooking and moisture retention.
Grill the Chicken:
- Spray the cooking grid lightly with cooking spray to prevent sticking. Place the chicken breast side up on the cooking grid over the drip pan.
- Close the lid and cook for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
Rest and Serve:
- Once done, remove the chicken from the grill and let it rest for 10–15 minutes before carving. This helps redistribute the juices and keeps the meat moist.
Serve:
- Slice and serve with your favorite sides like grilled vegetables, coleslaw, or cornbread.
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