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Big Green Egg chicken recipes

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.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 24 minutes
Servings: 4
Course: Appetizer / Main Course​
Cuisine: American, BBQ
Calories: 389
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 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)

Method
 

Prep the Big Green Egg
  1. 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.
Season the Chicken
  1. 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.
Cook the Chicken
  1. 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.
Rest and Serve
  1. 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.

Notes

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.