- 1 3 to 4 pound whole young chicken
- 1/2 cup olive oil
- 1 tbsp parley
- 1 tbsp rubbed sage
- 1 tbsp rosemary
- 1 tsp ground thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- Remove the backbone from the chicken with either poultry shears or a sharp knife. Turn the chicken over and press down to flatten and break the cartilage in the breast. Rub the entire bird with the olive oil. Mix the herbs and spices together and sprinkle these over the entire bird.
- Set the EGG up for direct cooking at 350 degree. Cook the chicken skin side down for about 15 to 20 minutes, until the skin is browned and crispy.
- Flip the chicken over to the bone side down and cook for another 25 to 30 minutes until the internal temperature in the breast is 160 degrees.
Big Green Egg Canada
- 1 pound ground turkey breast
- 1/4 cup dried bread crumbs
- 1/4 cup chopped onion
- 2 tablespoons fresh parsley, chopped
- 1 1/2 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco (hot) sauce
- 4 whole-grain buns
- 4 slices tomato
- 4 slices red onion
- 8 crisp iceberg lettuce leafs
- 4 tablespoons ketchup
- Combine the ground turkey breast, bread crumbs, chopped onion, parsley, Worcestershire sauce and hot sauce in a large bowl. Mix well. Divide turkey mixture into 4 equal portions and form into patties.
- Set your EGG up to cook at 350 degrees Fahrenheit, and away from the heat source, lightly coat the grill rack with cooking spray or brush patties with extra virgin olive oil to keep them from sticking to grill.
- Grill burgers until nicely browned on both sides and heated through, about 7 minutes a side.
- Serve each burger on a bun topped with 1 tomato slice, 1 onion slice, 1/2 lettuce leaf and a dollop of ketchup.
Submitted by D McGuire
- 4 boneless
- Skinless chicken breasts
- 1/4 cup soy sauce
- 1/4 cup reduced sodium soy sauce
- 2 tbs brown sugar
- 1 large pressed clove of garlic
- 1 medium bell pepper
- 1 large onion
- 6 large mushrooms
- 1/4 cup water
- 5 oz Monterey Jack Cheese
- Combine soy sauces, brown sugar and garlic in 9 inch square pan.
- Pound chicken breasts lightly and place in pan, turning to coat.
- Slice bell pepper into 1/4 pieces and scatter on top of chicken.
- Peel onion, cut in half and slice thinly. Scatter over bell pepper.
- Slice mushrooms and scatter over onion.
- Pour 1/4 cup water over all.
- Cook chicken in the Big Green Egg at 300 degrees Fahrenheit for 20 minutes.
- Turn chicken over, placing on top of vegetables. Cook another 15-20 minutes or until done.
- Place Monterey Jack cheese on top of chicken and cook just until cheese is melted.
Submitted by S Cocker GA
- 1 cup mayonnaise
- plain yogurt or prepared ranch dressing. (Choice is yours)
- up to 1 tbs of your favourite hot sauce (such as Tabasco sauce)
- Juice of 1 lime
- 1/2 fresh flat leaf parsley leaves chopped
- 1/4 fresh cilantro leaves chopped
- salt and freshly ground pepper
- 1/2 a small red cabbage (halved, cored then thinly sliced)
- 1 red bell pepper cleaned and thinly sliced
- 6 green onions (scallions) thinly sliced
- 2 lbs ground chicken
- 1/2 cup of your favourite prepared BBQ sauce
- 1/3 lbs sharp cheddar cheese cut into 1/4 inch dice
- Extra Virgin Olive Oil
- 4 – 6 Kaiser rolls split.
- For the Kicking Coleslaw, in a bowl combine the ranch style dressing, hot sauce, lime juice, parsley, cilantro, salt and pepper. Add the sliced cabbage, red bell peppers and half of the green onions. Stir to coat and reserve for topping the burgers.
- In a mixing bowl, combine the ground chicken, barbecue sauce diced Cheddar cheese, reserved green onions (scallions) salt and pepper. Mix thoroughly.
- Score the meat with your hands to make 4 – 6 equal size patties. Form each patty into a flat thickness. Depending on how many you make will determine thickness.
- Preheat your EGG to 400 degrees Fahrenheit.
- Brush your chicken burger patties with Extra Virgin Oil Olive and cook for 5 to 6 minutes each side or firm to the touch and cooked through.
- While the burgers are cooking on the last turn, toast the Kaiser rolls. Add the Cheddar/Chicken burgers to the toasted Kaisers and top with Coleslaw.
- 2 cups cider vinegar
- 1/2 cup barbecue sauce
- 1/4 cup vegetable oil
- 2 teaspoons crushed red pepper flakes
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 5 to 6 pounds chicken parts
- In a medium saucepan, combine vinegar, barbecue sauce, oil, crushed pepper, cayenne, and salt.
- Bring to a boil over medium heat, stirring occasionally. Cook 2 to 3 minutes; set aside.
- Place chicken skin side up over medium coals on preheated indirect grill.
- Grill for 15 to 20 minutes.
- Remove each piece of chicken and dip in barbecue sauce. Return to grill and cook, covered, 25 minutes or until tender.
- 6-8 chicken breasts, pierced
- 1 cup Kikkoman Teriyaki Marinade
- 2 pods garlic, finely minced
- 1 cup unsweetened pineapple juice
- Combine teriyaki marinade, pineapple juice and garlic. Mix well. Pour over chicken breast.
- Marinade overnight or at least 8 – 12 hours in refrigerator.
- Remove chicken and discard marinade.
- Grill at 300 Fahrenheit for 30 – 40 minutes or until done. Turn chicken once while cooking.
Submitted by A Johnson
- 4 boneless chicken breasts
- 1/4 cup cooking oil
- 1/2 cup butter
- 1 tsp salt
- 1/4 tsp rosemary
- 1 clove garlic, minced
- 1/2 cup white wine
- In saucepan, heat oil, butter, seasonings and garlic until bubbly. Remove from heat. Stir in white wine. Brush sauce on chicken.
- Grill at 300 Fahrenheit for 10 – 15 minutes.
- Turn, baste with sauce and grill another 10 – 15 minutes or until done.
Submitted by M Ivey
- Cubed chicken pieces
- 3 tbs soy sauce
- 3 tbs bottled italian dressing
- 2 tsp sesame seeds
- 2 tsp lemon juice
- 1/8 tsp ground ginger
- 1/8 tsp garlic powder
- Combine all ingredients. Mix well. Pour over chicken pieces and marinate over night.
- Remove Chicken and discard marinade.
- Thread onto skewers.
- Cook at 300 degrees Fahrenheit for approximately 25 minutes or until chicken is done.
Submitted by Brenda A. Marietta GA
- One turkey, cleaned thoroughly
- Your favourite commercial or homemade dry BBQ rub to taste
- 1 whole onion cut in half
- 1 stalk celery
- 2 cups chicken broth
- wine or water.
The small EGG will hold a 10 lb turkey or a turkey breast; The medium EGG will hold a 18 lb turkey; The large EGG will hold a 20 lb turkey; The XL Egg will hold two 20 lb turkeys
- Set the EGG up for indirect cooking with a plate setter at 350 degrees. A small handful of pecan chips can be added for a little smoke flavour and to provide a deep brown colour to the outside of the turkey.
- Spread the rub generously over the outside of the bird.
- If using a vertical turkey roaster load the bird onto the roaster the place into a drip pan. Add the onion and celery to the drip pan. Fill the pan with chicken broth, wine or water. If you are using a roasting pan, lay the bird on a trivet to slightly elevate the turkey off the bottom.
- Cook the turkey for 12 to 15 minutes per pound until the temperature in the breast meat is 160 degrees and the temperature in the thighs is above 170 degrees. Reserve the drippings from your drip pan to make gravy.
Big Green Egg Canada