When I fire up my grill, I want bold flavor, juicy meat, and that irresistible smoky aroma. After years of cooking, I’ve found the perfect combo in Big Green Egg Chicken Recipes. This grill transforms simple chicken into a restaurant-worthy dish right in my backyard.
I rely on the Egg when I want crispy skin, tender meat, and deep flavor without much effort. Whether I’m cooking for myself or planning a cozy dinner, this method never fails. I’ve tested countless variations and finally locked in the one I can call my go-to.
If you’re looking for a way to elevate chicken with just a few ingredients and solid technique, you’ll love what I’m about to share. Let’s dive into this smoky masterpiece.
Why You Will Love This Recipe?
You’ll love this recipe because it strikes the perfect balance between ease and flavor. I don’t need fancy ingredients or hours of prep—just quality chicken, bold spices, and the power of the Big Green Egg Chicken recipes. The result is juicy, smoky meat with crispy, golden skin every single time.
It’s ideal for weeknights when I want something simple yet satisfying, and it’s impressive enough to serve when I’m hosting. What I love most is how consistent it turns out—no guesswork, no dry chicken.
Just pure, grilled perfection that always gets compliments. If you crave that deep, barbecue-style flavor without the hassle of a full smoker setup, this recipe delivers every time.
How To Prepare Big Green Egg Chicken Recipes?
Preparation Time: 15 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Course: Main Course
Difficulty: Medium
Cuisine: American BBQ
Yield: 4 servings
Equipment Needed
- Big Green Egg grill
- ConvEGGtor (for indirect heat)
- Meat thermometer
- Charcoal and lighter
- Mixing bowl
- Silicone brush
- Tongs
- Aluminum foil (optional)
- Cast-iron skillet (optional for sides)
Ingredients
For the Chicken:
- 1 whole chicken (around 3.5 to 4 lbs)
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp ground black pepper
- Juice of 1 lemon
- Optional: wood chips (apple or hickory)
Step-by-Step Instructions
1. Prep the Big Green Egg
I start by setting up my Big Green Egg for indirect cooking using the ConvEGGtor. I stabilize the temperature at 350°F. If I want extra smoky flavor, I throw in a handful of soaked applewood chips.
2. Season the Chicken
In a small bowl, I mix olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, pepper, and lemon juice. I rub this blend generously all over the chicken, including under the skin where I can. This locks in flavor and helps the skin crisp up beautifully.
3. Cook the Chicken
Once the grill is steady, I place the chicken breast-side up on the cooking grate, then close the lid. I let it cook for about 1 hour to 1 hour 10 minutes, or until the internal temperature hits 165°F in the thickest part of the thigh. I resist the urge to open the lid too often—it just delays cooking and releases that smoky goodness.
4. Rest and Serve
When it’s done, I transfer the chicken to a cutting board and let it rest for 10–15 minutes. This helps the juices redistribute. Then I carve it up and serve hot. Every bite is smoky, tender, and perfectly seasoned.
Nutrition Facts (Per Serving)
- Calories: 390
- Protein: 42g
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 0g
- Sodium: 620mg
Serving Suggestions
I like to serve this Big Green Egg chicken recipes with simple, flavorful sides that complement the smoky taste. Grilled vegetables, like zucchini or asparagus, add a fresh crunch. Roasted sweet potatoes or corn on the cob bring out the natural sweetness in the chicken.
When I’m in the mood for something cool and creamy, a cucumber-yogurt salad or classic coleslaw works perfectly. If I have leftovers, I slice the chicken and tuck it into soft buns with a drizzle of BBQ sauce or layer it over a salad with avocado and lime.
It’s a versatile dish that fits into almost any meal, whether I’m keeping it casual or dressing things up for a backyard dinner.
Tips and Variations
- Use different woods: Applewood gives a sweet, mellow smoke, while hickory adds a bolder touch.
- Spatchcock it: I sometimes butterfly the chicken to speed up the cooking and get crispier skin.
- Add a glaze: Toward the last 10 minutes, I brush on a mix of honey, Dijon mustard, and hot sauce for a sticky-sweet finish.
- Go spicy: Cayenne or chipotle powder adds a nice kick if I want heat.
- Meal prep tip: Leftovers are amazing for chicken salads, sandwiches, or tacos.
Health Benefits
This recipe isn’t just packed with flavor—it also comes with some solid health benefits. Chicken is a great source of lean protein, which helps me stay full and supports muscle health. By grilling it on the Big Green Egg Chinken Recipes, I avoid using extra oils or heavy sauces, keeping it light but satisfying.
The spices I use, like garlic and paprika, are more than just flavorful—they’re known for their anti-inflammatory and antioxidant properties. Lemon juice adds a dose of vitamin C, which helps support the immune system.
I also love that this method locks in flavor naturally, so I don’t need to rely on unhealthy additives. It’s a wholesome, balanced option I feel good about eating any day of the week.
How To Make With More Delicious?
To make this recipe even more delicious, I focus on building layers of flavor from start to finish. I always season the chicken generously, getting the rub under the skin to infuse every bite. Letting it marinate for a few hours—or overnight—makes a huge difference in taste.
I also like adding soaked wood chips to the charcoal for extra smoke; applewood or hickory give the chicken a deeper, richer flavor. Right before the chicken finishes cooking, I brush on a glaze made with honey, Dijon mustard, and a touch of hot sauce for a sweet and tangy finish.
Resting the chicken after cooking keeps it juicy, and carving it against the grain ensures every slice is tender and flavorful.
Note
If I ever feel unsure about the doneness, I rely on a digital meat thermometer. It’s the best tool I’ve invested in for backyard grilling. Also, letting the chicken rest is key—I learned the hard way that cutting it too soon means dry meat.
How To Store?
When I have leftovers, I always store them properly to keep the chicken juicy and flavorful. First, I let the chicken cool completely at room temperature—never more than two hours.
Then I slice or shred it and place it in an airtight container. I usually refrigerate it within that window to keep it fresh. It stays good in the fridge for up to 4 days.
If I want to keep it longer, I wrap the pieces tightly in foil or plastic wrap, place them in a freezer-safe bag, and freeze them.
They stay tasty for up to 3 months. When I’m ready to eat, I reheat the chicken gently in the oven or on the stovetop with a splash of broth to bring back the moisture.
Conclusion
Cooking chicken on the Big Green Egg Chinken Recipes has completely changed how I approach grilling. It brings out flavors I never thought I could achieve at home.
With just a few simple steps and the right seasoning, I can turn an everyday meal into something unforgettable. The smoky aroma, the crispy skin, and the juicy center always leave me satisfied.
Whether I’m cooking for myself or sharing with friends, this recipe never disappoints. If you’re ready to step up your grilling game and enjoy chicken that’s bursting with bold, smoky flavor, this is the recipe to try. Once you taste it, you’ll understand why it’s become my go-to for any occasion.