Smoked Chicken Big Green Egg (Recipe)

Smoking a whole chicken on the Big Green Egg is a flavorful way to prepare this versatile meat. The Big Green Egg smoker, known for its exceptional heat retention, allows for precise temperature control and imparts a delicious smoky flavor to the chicken. Whether you’re a seasoned pitmaster or a novice griller, this smoked chicken recipe is sure to impress.

To achieve the best results, it’s important to choose the right wood for smoking chicken. The type of wood you use can greatly impact the flavor profile of the chicken. Popular choices for smoking chicken include fruitwoods like apple and cherry, or hardwoods like hickory and oak. Experiment with different wood flavors to find the combination that suits your tastes.

Key Takeaways:

• Smoking a whole chicken on the Big Green Egg creates a deliciously smoky flavor.
• Choosing the right wood, such as apple or hickory, enhances the taste of smoked chicken.
• The Big Green Egg smoker provides precise temperature control for consistent results.
• Smoked chicken is a versatile protein that pairs well with a variety of sides.
• With the right techniques and ingredients, you can achieve juicy and flavorful smoked chicken every time.

Preparing the Chicken for Smoking on the Big Green Egg

Before you can enjoy a delicious smoked chicken on the Big Green Egg, it’s essential to properly prepare the bird. This involves a few key steps to ensure a flavorful and tender result.

1. Remove the Giblets and Trim Excess Fat

Start by removing the giblets from the chicken’s cavity. These include the neck, liver, heart, and gizzard. Additionally, trim any excess fat from the chicken to prevent flare-ups during smoking.

2. Dry Brine the Chicken

Dry brining is a simple but effective technique for enhancing the taste and tenderness of the chicken. Sprinkle a generous amount of kosher salt all over the chicken, including the cavity. Place the chicken on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 4-24 hours. The salt will penetrate the meat, adding flavor and juiciness.

3. Add Aromatics to the Cavity

To infuse the chicken with extra flavor, stuff the cavity with aromatic ingredients. This can include celery, carrots, onions, and fresh herbs like thyme and rosemary. The aromatics will release their flavors as the chicken smokes, imparting a delicious taste throughout.

4. Truss the Chicken

Trussing the chicken helps promote even cooking and ensures a more attractive presentation. Use kitchen twine to tie the legs together and secure the wings against the body. This technique helps the chicken retain its moisture and enhances its overall appearance.

5. Apply a Flavorful Rub

Before placing the chicken on the Big Green Egg, apply a tasty herb rub to enhance the flavors even more. Create a rub by combining dried crushed parsley, rosemary, and thyme in a bowl. Rub the mixture all over the chicken, including under the skin, for maximum flavor. In addition, lightly spray the chicken with cooking oil to help achieve a crispy and golden skin.

By following these steps, you’ll have a perfectly prepared chicken ready to smoke on the Big Green Egg. The combination of dry brining, aromatic stuffing, trussing, and a flavorful rub will result in a mouthwatering smoked chicken that will impress your guests.

Smoking the Chicken on the Big Green Egg

Now that the chicken is properly prepared, it’s time to fire up the Big Green Egg and get smoking! Follow these steps to ensure a delicious and perfectly smoked chicken.

Setting up the Grill

1. Start by setting up the Big Green Egg for indirect cooking. Place the convEGGtor, also known as the plate setter, in the grill to create a barrier between the heat source and the chicken.
2. Preheat the Big Green Egg to a temperature of 275°F – 300°F. This moderate heat will allow the chicken to cook gently and absorb the smoky flavors.

Choosing the Right Wood

Choosing the right wood is crucial to achieve the desired smoky flavor in your chicken. Pecan and apple wood are excellent choices for smoking chicken on the Big Green Egg. They provide a mild and fruity smoke that complements the chicken without overpowering it.

Adding the Wood Chunks

Once the grill is preheated, it’s time to add the wood chunks. Place a few small chunks of pecan or apple wood directly on the charcoal. These wood chunks will release a subtle smoke that will enhance the flavor of the chicken. It is important not to use too much wood, as it can result in an overpowering and bitter taste.

Monitoring the Temperature

During the smoking process, it is crucial to monitor the temperature of both the grill and the chicken. Use a digital instant-read thermometer to ensure that the grill maintains a steady temperature between 275°F – 300°F. Additionally, check the internal temperature of the chicken to ensure it reaches 165°F for safe consumption.

Smoking Time

Smoke the chicken on the Big Green Egg at a temperature of 275°F – 300°F for approximately 3 hours, or until it reaches an internal temperature of 165°F. The smoking time may vary depending on the size of the chicken and the temperature of the grill. Be patient, as slow and steady smoking will result in tender and flavorful meat.

Remember to periodically check the wood chunks and add more if desired. However, be cautious not to over smoke the chicken, as it can result in a bitter taste.

Once the chicken reaches an internal temperature of 165°F, it is ready to be removed from the grill. Carefully transfer the chicken to a cutting board and tent it loosely with aluminum foil. Let the chicken rest for 10-20 minutes to allow the juices to redistribute throughout the meat.

Resting and Serving the Smoked Chicken

Once the smoked chicken on the Big Green Egg reaches an internal temperature of 165°F, it should be removed from the grill and allowed to rest for 10-20 minutes. Resting the chicken allows the juices to redistribute, resulting in a more flavorful and tender meat. After resting, the chicken can be carved and served with a variety of sides.

Best Sides for Smoked Chicken

Smoked chicken pairs well with a range of dishes, including:

• Roasted vegetables
• Mashed potatoes
• Coleslaw
• Cornbread

The deliciously smoky flavor of the chicken enhances any meal and makes for a satisfying and tasty feast.

Conclusion

Smoking chicken on the Big Green Egg is an easy and delicious way to enjoy this versatile protein. By following a few simple steps, you can create a mouthwatering dish that will impress your family and friends.

First, proper preparation is key. Dry brining the chicken with kosher salt and applying a flavorful rub made of dried crushed parsley, rosemary, and thyme enhances the taste and texture of the meat. Trussing the chicken promotes even cooking and a beautiful presentation.

Next, choosing the right wood and temperature for smoking is crucial. Pecan or apple wood chunks provide just the right amount of smoke without overpowering the flavor. Maintaining a temperature of 275°F-300°F ensures juicy and succulent results.

Finally, allowing the smoked chicken to rest before serving is essential. This allows the flavors to develop further and ensures a tender and moist meat. With its delicious flavor and succulent texture, this easy smoked chicken recipe is sure to become a favorite among your loved ones.

Grab your Big Green Egg, experiment with different rubs and wood flavors, and enjoy the delightful experience of smoking chicken in your own backyard. Happy grilling!