Big Green Egg Smoke-Roasted Chicken

Southern Kitchen

About the recipe

A Big Green Egg is a kamado-style grill that is fueled by lump charcoal and can serve as a grill, oven or smoker. Because of its ability to retain heat at a constant temperature, it boasts the versatility to cook a wide variety of foods.

When cooking a spatchcocked chicken on the Big Green Egg, you have the freedom to use virtually any type of brine, marinade or rub to customize the flavors to your liking. This is simply a blueprint for the basic technique.

Removing the chicken from the refrigerator for 1 hour before cooking will help the bird cook more evenly. Also, patting the chicken dry with paper towels and lightly oiling the grates of the grill will keep the skin crisp while preventing the chicken from sticking to the grill.

Serves: 2 to 4

Hands On Time: 1 hour and 0 minutes

Total Time: 5 hours and 15 minutes


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.