Chicken In Big Green Egg - (2023)

Big Green Egg Million Dollar Chicken

How to Cook the Juiciest Chicken on a Big Green Egg

January 18, 2016 | Chicken

As I continue to find things that inspire me to cook this year, a recipe came to me from a good friend of mine Toan Thai. He sent me an email last week with a link to a recipe video for the Standard Grills Million Dollar Chicken suggesting I make this for the Blog. I got half way through the video and knew this was the next thing I wanted to cook on the Big Green Egg! The glaze on this chicken recipe is simple yet so full of flavor. You will never roast a whole chicken any other way after trying this recipe. Now sit back, grab a cold glass of Pinot Gris, and enjoy this recipe for Big Green Egg Million Dollar Chicken .

Rotisserie Chicken On The Big Green Egg Or Kamado Joe

Today Im eating rotisserie chicken on the Big Green Egg or Kamado Joe using the Joetisserie attachment.

The Joetisserie, which allows you to make fantastic rotisserie chicken on the Big Green Egg or Kamado Joe is one of the coolest attachments for your kamado cooker.

Everyone loves the grocery store rotisserie chicken, but it can be inconsistent with limited flavors and options. They are selling to the masses, not for your BBQ palate.

Thats why getting a rotisserie attachment at home can be the best investment you make for your grill. And the rotisserie isnt limited to chicken you can do wings, picanha, roasts and more.

Lets get started.

A Nostalgic Classic Elevated Thanks To The Big Green Egg

  • Recommended charcoal: Canadian Maple
  • EGG target temperature: 180C – 200C
  • Cooking time: 1 hour and 10 minutes, or until you reach an internal temperature of 72C for the legs or 63C for the breasts


  • 1-5 kg free range chicken
  • 6-8 heritage carrots, skins peeled
  • 3 red onions, quartered
    • Stainless Steel Vertical Chicken Roaster
    • 100% Natural Canadian Maple Lumpwood Charcoal



    This family favourite is a great example of how the EGG breathes magic into even the humblest meals. A simple chicken with salt and rapeseed oil may not sound like much, but with a whisper of charcoal and an all-over crisp skin thanks to our Vertical Roaster, it becomes something truly memorable. That’s why this is the ultimate roast chicken it’s not just delicious, but 100% foolproof.

    The Set Up

    Set up your EGG for indirect cooking with the ConvEGGtor in the legs up position. We also use a Stainless Steel Vertical Chicken Roaster, but a Stainless Steel Grid will do the job just fine.

    Make sure the giblets are removed, pat the skin dry and then coat in rapeseed oil. Season liberally with flakey sea salt.

    You can add a prepared herb mix straight on to the skin or if you’re feeling adventurous, make your own herby butter and stuff it under the skin. Thyme, rosemary, garlic and parsley are always winners.

    Getting started

    The target temperature of the EGG is 180C.

    Season your new potatoes with sea salt and oil, then place around the pan under the chicken to catch the juices.

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    Big Green Egg Chicken Recipes:

    Grilled chicken is one of my top ten most favorite foods I dearly love it. Nothing brings out the flavor like grilling, and this easy recipe is out of this world delicious. The smoke from the charcoal adds a taste that you cant get with any other cooking method.

    Not surprisingly, I have a few more chicken recipes using the Green Egg on my blog that I think you may like as well:

    Big Green Egg Chicken Wings Recipe

    Chicken In Big Green Egg - (1)

    Well give you the recipe up front. We hate the websites that bury recipes at the bottom of a novel of romanticized gibberish. You can scroll for the story and pictures later.

    We love our Big Green Egg. We also love wings. Unfortunately there arent too many Big Green Egg recipes out there that show you how to smoke them and not just grill them. We hope to set that straight. This is actually a combination of 3 different recipes . . . the wings, the sauce, and our all purpose rub which we use on everything we smoke.

    Lets start with the Rub. We wish for the life of us we could remember where we found this recipe online so we could give them some credit. We literally use it on every piece of meat we smoke on the Big Green Egg. Whether its a whole chicken, a butt, a shoulder, or chicken wings, this simple rub never gets old for us. It is pretty straight forward and probably no different than most homemade rubs but it is our go-to base for everything we do on the Big Green Egg. This makes about a cup so youll have plenty left over for other smokes. Just get you an old spice jar and put the leftovers in there. If you want enough just for the wings, you only need 1/4 to 1/2 of what this will make so just do the math accordingly. We always make more so we can use later.

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    Why This Recipe Works

    Simple This is a great go-to recipe for newbie grillers or experienced master chefs that just need something that works for the weekend cookout.

    Guests will be so intrigued and impressed with this cooking method, which is super fun and also results in a tasty chicken everyone will love.

    Moist and Delicious Meat If youve ever used a Texas Crutch when smoking ribs, beer can chicken is the same basic science. Even though the beer doesnt evaporate much, steam from the beer will increase the humidity inside the bird.

    This will in turn reduce the amount of moisture that evaporates from the meat as it cooks. As the humidity inside the cavity of the bird approaches 100%, the evaporation rate will be close to zero and your chicken will stay moist.

    Thats one theory anyway. What I can tell you for sure is this recipe works every single time and our family loves it.

    Tipson Safely Grilling Chicken

    Before you enjoy that tasty grilled chicken, ensure it’s cooked to the proper internal temperature, advises Michigan State University Extension. This advice applies whether you’re grilling an entire bird, chicken breasts or chicken burgers on any type of grill.

    Use a food thermometer to confirm that the meat has reached an internal temperature of 165 degrees Fahrenheit. To do that, hold the thermometer in the chicken for at least 15 seconds. Before removing the chicken from the grill, cut off charred portions that resulted from excessive heat or flame-ups, states the Mayo Clinic.

    After the chicken has finished cooking, allow it to rest for three minutes, recommends the USDA. During this period, the meat’s temperature stays constant or keeps rising, destroying dangerous foodborne bacteria.

    Read more:How to Grill a Boneless Chicken Breast Perfectly

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    Spatchcocked Chicken Two Ways

    • 1 cup Sugar in The Raw
    • ¼ cup powdered onion
    • Ice, enough to bring brine to 1 gallon


    One day before the cook, make the brine. In a deep container, combine the water, salt, sugar, granulated onion, granulated garlic, and pepper. Mix well until the salt and sugar are dissolved. Pour the ice into the bowl with the hot brine. Mix well. When the brine has completely cooled, place in the refrigerator for at least 4 hours until well chilled. Use immediately or keep refrigerated for up to a week.

    At least 12 hours and up to 24 hours before you plan to cook, put the chicken in the brine and weigh it down to keep it completely submerged. Refrigerate until needed.

    Grilled Chicken Ingredients

    • 1 whole chicken about 4 pounds each, cut spatchcock style
    • Big Green Egg Nashville Hot Seasoning

    Grilled Chicken Instructions

    Set your EGG for direct cooking, without the convEGGtor at 400°F/204°C.

    Remove the chicken from the brine. Rinse thoroughly and dry well with paper towels. Season the chicken on all sides with the Big Green Egg Nashville Hot Seasoning.

    Place the chicken on the cooking grid meaty side up and cook for about 15 minutes until well browned on the bottom. Flip the chicken and cook until golden brown on the skin side, about 15 minutes. Flip the chicken again and cook until it reaches an internal temperature of 165°F deep in the breast and 180°F in the thigh. Remove to a platter and tent loosely with foil. Let rest for 5 minutes. Carve to serve. Makes 4 servings

    Prep The Rotisserie Chicken

    4 Methods for Cooking Chicken on a Big Green Egg

    This is perhaps the easiest part: prep the chicken however you want with whatever seasonings you want and whatever fillings you want. Its all up to you. Im just using a simple poultry rub mixture of equal parts salt, pepper, rosemary, thyme, garlic and paprika. This is a pretty standard AP rub that produces great color and results. It also doesnt burn, which is a risk if using a BBQ rub with sugar in it.

    Season the chicken on all sides, then tie the legs and wings together so all parts cook evenly.

    Next, tet the JoeTisserie outer ring and motor set up on the Big Green Egg or Kamado Joe. Leave the rod and forks for later.

    Finally, light the coals in the center and allow the grill to come to 375-400 degrees for direct cooking. Temperatures lower than 375 will not allow the skin to crisp.

    While the grill is coming to temperature, stick the rotisserie rod through the chicken cavity and out trough the neck hole. Position the chicken so it slightly toward the point side of the rod and not in the dead middle so it sits over the coals when you attach the rod to the motor.

    Slide the forks onto the rod and into the chicken, making sure they are snug without smashing the chicken. Tighten the screws to keep the forks in place. Now youre ready to cook.

    Read Also: What Is The Big Green Egg

    Big Green Egg Smoked Chicken

    by Jon Solberg | , Contributor’s Posts, Keto Friendly Recipes, Paleo Friendly Recipes, Recipes, Recipes for Big Green Egg

    Before we get started, did you know we have an entire series to set you up for success on your Big Green Egg? If you are new to the Egg Game, definitely check it out! Anyway, lets talk smoked chicken on the Big Green Egg!!!

    A whole chicken is a great meal and a simple cook on the Big Green Egg. Adding some fresh vegetables in the chicken and dry herbs on top makes this chicken super flavorful.

    Smoked chicken can tend to have rubbery skin. Its just part of the deal. A few things that can help mitigate this is to run a slightly higher smoker temperature and allowing the chicken to rest in the fridge uncovered for 4-24 hours after dry brining. This fridge rest helps the skin dry a bit more and gives the salt from the dry brine a chance to work its magic.

    Savory Beer Can Chicken

    Simply Perfect Recipes typically have only a couple of ingredients. For our Simply Perfect Chicken uses ingredients youll likely already have in your kitchen mayonnaise, beer, seasonings and your Big Green Egg.


    • ¼ cup mayonnaise
    • 3 Tbsp Big Green Egg Savory Pecan Seasoning


    Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C.

    Pour ½ of the beer into a drip pan. Place the can with the remaining beer in the center of the Folding Beer Can Chicken Roaster and snap the arms into place at the top.

    Put the rack into the drip pan and place the chicken onto the rack. Combine the mayonnaise and the Big Green Egg Savory Pecan Seasoning and coat the outer skin and inner cavity of the chicken with the mixture.

    Roast the chicken until the internal temperature reaches 165ºF/74ºC remove from the EGG and let rest for 10 minutes. Carve and serve. Serves 4

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    Crispy Spatchcock Chicken On The Big Green Egg

    April 16, 2020 | Chicken

    Have you cooked chicken and been disappointed with rubbery skin? Have you tried hacks and tricks like using baking soda on the chicken to get that crispy result? What if I told you there was a surefire way to get crispy skin every time?! Well, you have come to the right place as I walk you through my method to get the crispiest chicken skin on your Big Green Egg every time. Now sit back, grab an ice cold PBR, and enjoy this post for Crispy Spatchcock Chicken on the Big Green Egg.

    Fire Roasted Whole Chicken On The Big Green Egg

    Chicken In Big Green Egg - (2)

    We received no compensation for this post.

    This was one of the best yardbirds I’ve cooked in quite a while it was juicy, well-seasoned, and had a crispy skin.

    Spatchcocked chicken roasting “raised-direct” on a large Big Green Egg.

    This isn’t a recipe post, rather just a quick report about what I did, which wasn’t a lot: no dry brining, no injections, no fiddling around with it.

    Chick Magnet Chicken with a drizzle of Harold’s Hog Wash mustard-based BBQ sauce.

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    Discovering Chicken’s Nutritional Value

    Chicken offers varied nutritional benefits. It is relatively high in protein compared to other meat sources and includes all essential amino acids, says Texas A& M AgriLife Extension. Chicken meat also contains low levels of cholesterol and total fat and its lower calorie count makes it a desirable component of many weight loss programs.

    Video of the Day

    Best of all, chicken is naturally suited to outdoor grills. Whether you prefer grilled chicken and vegetable skewers or marinated grilled chicken breast seasoned with your favorite herbs, you’ll find a feast of recipes from which to choose.

    If you’re searching for a healthy alternative to grilled burgers, slide a grilled chicken breast between your bun, recommends the Cleveland Clinic. As a generally leaner white meat, chicken doesn’t have an increased level of carnitine, an amino acid sometimes connected to stroke and heart attack occurrences.

    Cooking Round One Directions

    In terms of temperature and time, we took MikeGs from the Big Green Egg forums advice and directions as a jumping off point. His recommendation is to set the Big Green Egg up for 325 degrees indirect cooking.

    If youre new to indirect smoking on the Big Green Egg, make sure you cover your place setter with foil as it will save you tons of time cleaning up when youre done.

    While MikeG recommended 325, I dropped a few degrees lower in the 300-310 range because I wanted to put mine back on after we applied the wing sauce to char them a bit and finish out the cooking .

    Cook them like this for about an hour and fifteen minutes to an hour hour and a half. At about the hour mark you should start hearing the fat drip out of the wings and sizzling down on the aluminum foil. This will last for about 10-15 minutes. When you quit hearing the fat drip go ahead and pull them out and toss them in hot sauce.

    So lets talk about the hot sauce.

    Fortunately we do remember where we got this recipe from . . . Mild Buffalo Wing Sauce Recipe and clicked on the first link.

    Normally we avoid recipes like the plague. But this recipe looked good enough when we first started looking and was easy enough that we figured we would give it a try. Turns out we liked it so much that we havent ever tried anything new. We have made some slight modifications like adding more Franks and adding cayenne pepper. But for the sake of not making it confusing the recipe and directions are below.

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    The Cook: Rotisserie Chicken Using The Joetisserie Attachment

    Once the grill is up to temperature, slide the rod into the motor and the point end into the slot on the Joetisserie ring. Turn the motor on and ensure the rod spins properly.

    Next, shut the lid and cook untouched for about 45 minutes, maintaining the temperature between 375-400 degrees.

    After 45 minutes, begin checking the temperature and basting, if desired, with BBQ sauce. The finished temperature in the thigh will be about 165-170.

    Grilling Beer Can Chicken

    How To Grill Chicken Thighs On A Big Green Egg – Ace Hardware

    After 30 minutes, slide the chicken cavity on the beer can and put it on the Big Green Eggs grid. Spray the chicken with the tonic and close the lid. Cook the chicken for 20 minutes and spray one more time after about 10 of those.

    Using grilling gloves, lift the roaster with the chicken into the drip pan. Spritz on additional tonic several times during the next 60 or so minutes of cooking. We suggest starting to take the chickens temperature at 45 minutes. The reading in the thickest part of the thigh should be 170F.

    After youve carefully removed the chicken from the Big Green Egg and the beer can, spray it with the tonic one more time, cover it with foil and allow it to rest for 10 minutes. Thats always the hardest part for me, as the aroma has me drooling.


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    Crispy Chicken With Basic Rub


    • Amount

      4 persons

    This rub recipe is not only suitable for chicken, you can also use it for spareribs, pulled pork, pork fillet and even prawns. You can, but dont have to, let the rub be absorbed into the meat before cooking it. Leaving the rubbed chicken to marinate in the refrigerator for two to three hours will intensify the flavour.


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