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Big Green Egg Smoke-Roasted Chicken

Serves: 2 to 4
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1 (3-to 4-pound) whole frying chicken, backbone removed
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil


Dry both sides of the chicken thoroughly with paper towels, then season generously with salt and pepper. Place on a wire rack on a rimmed baking sheet and refrigerate, uncovered, for 3 hours. Remove from the refrigerator and let rest at room temperature for 1 hour.

While chicken is resting at room temperature, heat a Big Green Egg to 400 degrees. Lightly brush the grill grates with vegetable oil.

When the grill is hot, place the chicken on the grill, skin side-down. Cook for 15 minutes, then flip and cook until an instant-read thermometer inserted into the deepest part of the thigh reads 160 degrees, 30 to 45 minutes. Let rest for 10 minutes before carving. Serve.

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