Big Green Egg Barbecue Chicken Recipes: How To
Today, we’re going to be looking at Big Green Egg barbecue chicken recipes. You may have already heard of the Big Green Egg, as it’s become quite the phenomenon! While it is expensive, it’s a great piece of cooking equipment to keep in your garden for the most incredible tasting meat. Whatever you’re cooking – it’s bound to taste better on the notorious Big Green Egg. But first, let’s take a look at what the egg actually is, and how much it’s likely to set you back if you invest in one.
What Is The Big Green Egg?
Putting it simply, the Big Green Egg is a grill. But I’ll be honest, it’s so much more than that. It’s one of the most versatile pieces of cooking equipment you can own. Whether you’re cooking pizza, steak, burgers, chicken, pulled pork, or even paella – this grill can do it all! It comes in several different sizes, and it’s guaranteed to last you a lifetime.
How much does a Big Green Egg cost?
The Big Green Egg is expensive. But there are three sizes available, and it makes for a great purchase. The Minimax costs £795 and can cook either one chicken at a time, or 2 steaks, 4 burgers, or one 12″ pizza. The second is The Large Big Green Egg, which costs £1295 and can cook either 6 chickens at a time, 8 steaks, 12 burgers, or one 14″ pizza. And the final one is the XL Big Green Egg, which costs £1795 and can cook either 11 chickens at once, or 12 steaks, 24 burgers, or 1 21″ pizza.
Big Green Egg Barbecue Chicken Recipes
We’ll be looking at just two recipes using the Big Green Egg, but the recipes you can make on the Big Green Egg are limitless! All of the recipes we’re looking at are inspired by Big Green Egg.
1) Ultimate roast chicken recipe
The first recipe is a classic roast chicken. It’s one of the most simple recipes, but so delicious.
Ingredients
The ingredients you’ll need for this recipe are:
- 1-5kg whole chicken
- rapeseed oil
- salt (to taste)
- pepper (to taste)
Veggies:
- 6-8 peeled carrots
- 3 quartered red onions
- purple stemmed broccoli
- new potatoes
Recipe
Now all you need to do is:
Step 1: Prepare the chicken
Remove the giblets from your chicken and pat the chicken dry. Drizzle in rapeseed oil and season to taste with salt and pepper. Add herbs such as garlic and parsley for extra flavor, if wanted.
Step 2: Cook the chicken
Place your chicken into the chicken roaster and catch the juices with your drip pan. The temperature we’re aiming for is 180C. Leave to cook for around an hour (this may vary depending on the size of your chicken, but the internal temp should be 72C). Add some salt and oil to your new potatoes and place them around the chicken.
Step 3: Finishing off the chicken
With the potatoes and chicken cooking, prepare your veggies. When there’s 15 minutes left of cooking time, add your vegetables to the chicken and potato pan. Finally, remove the chicken and leave to rest for around 10-15 minutes. Enjoy your juicy, succulent chicken!
2) Chicken shish with sweet confit garlic recipe
Chicken shish is one of my favorite dishes and it comes out amazing on the Big Green Egg. This is one of my go-to recipes.
Ingredients
The ingredients you’ll need for this recipe are:
For the chicken and marinade:
- 800g of boneless and skinless chicken thighs
- confit garlic cloves
- 3-4 tablespoons of garlic confit oil
- 1 chopped small bunch of parsley
- 1 teaspoon of sea salt
- black pepper (to taste)
- zest of 1/2 lemon (to finish)
For the confit garlic
- 1-2 heads of unpeeled garlic
- 100ml of vegetable oil
Recipe
Now all you need to do is:
Step 1: Prepare
Preheat the egg to 110C and add the grill grid to the top. Add a tray with oil and the garlic cloves. Leave to cook for around 10 minutes, then remove and leave to cool down. Now remove the cloves from oil and take the garlic flesh out and add to a bowl. Crush the confit garlic, and then add the lemon zest, garlic oil, parsley, salt and pepper. Pour this marinade over the chicken and stir well. Once coated, place onto skewers and into the fridge for at least one hour.
Step 2: Cook the chicken
Preheat the egg to 180C. Place the skewers onto the cast iron grid and cook for around five minutes on each side. If you’ve saved the marinade, dip into the marinade one last time, and then cook for a further 5 minutes, or until cooked through. Remove from egg and add some lemon juice. Enjoy!
Conclusion
I hope this post has helped you to become more familiar with several Big Green Egg barbecue chicken recipes. While it is pricey, it makes for the most delicious meats and pizzas. Whether you’re roasting, baking, slow cooking or baking – there’s a setting for that.
Do you have any tips or tricks when it comes to cooking on Big Green Eggs? If so, please feel free to let m me know in the comments below. Sharing is caring!
FAQs
What Temperature Do You Grill Chicken on the Big Green Egg?
The ideal temperature for grilling chicken using the egg is around 180C. That's the temperature that they recommend, and the temperature I've found works best.
How Long Do You Cook Chicken Breast on Big Green Egg?
There is no right answer here: it all depends on the size of the breast! To check if a chicken breast is cooked, it should be white and the juices should run clear.
How Do You Make Chicken Skin Crispy on Big Green Egg?
The easiest way is to cook the chicken with the skin on the grill, for around 15-20 minutes first to ensure the skin gets brown and crispy.
Why Does My Chicken Lay Green Eggs?
Your chicken may sometimes lay green eggs because brown and blue eggshells have been crossbred. However, this is rare.
Big Green Egg Barbecue Chicken Recipes
Ingredients
For the chicken and marinade:
- 800 g of boneless and skinless chicken thighs
- confit garlic cloves
- 3-4 tablespoons of garlic confit oil
- 1 chopped small bunch of parsley
- 1 teaspoon of sea salt
- black pepper (to taste)
- zest of 1/2 lemon (to finish)
For the confit garlic
- 1-2 heads of unpeeled garlic
- 100 ml of vegetable oil
Instructions
- PreparePreheat the egg to 110C and add the grill grid to the top. Add a tray with oil and the garlic cloves. Leave to cook for around 10 minutes, then remove and leave to cool down. Now remove the cloves from oil and take the garlic flesh out and add to a bowl. Crush the confit garlic, and then add the lemon zest, garlic oil, parsley, salt and pepper. Pour this marinade over the chicken and stir well. Once coated, place onto skewers and into the fridge for at least one hour.800 g of boneless and skinless chicken thighs, confit garlic cloves, 3-4 tablespoons of garlic confit oil, 1 chopped small bunch of parsley, 1 teaspoon of sea salt, zest of 1/2 lemon (to finish), 1-2 heads of unpeeled garlic, 100 ml of vegetable oil, black pepper (to taste)
- Cook the chickenPreheat the egg to 180C. Place the skewers onto the cast iron grid and cook for around five minutes on each side. If you've saved the marinade, dip into the marinade one last time, and then cook for a further 5 minutes, or until cooked through. Remove from egg and add some lemon juice. Enjoy!
Nutrition
My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.
You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.