The Big Green Egg is a popular kamado-style charcoal grill known for its versatility and ability to cook at a wide range of temperatures. Many people love using their Big Green Egg to cook chicken breasts because the charcoal imparts a delicious smoky flavor. However, cooking chicken breasts properly on a Big Green Egg does require some technique. Undercooking can lead to raw chicken while overcooking can result in dry, rubbery chicken. Follow these tips to learn the best way to cook juicy, tender, and flavorful chicken breasts on the Big Green Egg.
Prep the Chicken Properly
Start by buying high-quality boneless, skinless chicken breasts. Look for breasts that are evenly sized so they will cook evenly. Rinse the chicken and pat it dry with paper towels. Trim off any excess fat or tendons. Chicken cooks best when its surface is dry prior to seasoning. Generously coat both sides of the chicken breasts with kosher salt, black pepper, garlic powder, paprika, and any other desired spices or herbs. Rub the seasoning blend all over the breasts so they are fully covered. Let them sit for 10-15 minutes so the seasoning and spices really adhere and get absorbed. This extra time makes a big difference in flavor. You can prepare the chicken ahead of time and let it marinate in the fridge for a few hours or up to overnight. Just be sure to let it sit out for 10-15 minutes before grilling to lose the chill. Properly prepping and seasoning the chicken is key for maximum flavor.
Set Up the Big Green Egg for 2-Zone Cooking
One of the best techniques for cooking chicken breasts on the Big Green Egg is utilizing 2-zone or 2-temperature cooking. This means creating a hotter direct heating zone for searing and caramelization and a cooler indirect zone for gently cooking through.
Start by opening the bottom and top vents fully. Load the charcoal chamber with enough lump charcoal to fill it halfway. Use fire starters or an electric starter to light the charcoal. Leave the dome open while the charcoal ignites and starts to ash over, about 20-25 minutes. Then close the dome and open the daisy wheel on the top to achieve a temperature between 350-375°F. Install a convEGGtor or heat diffuser. Add two more handfuls of fresh charcoal to one side of the convEGGtor. This creates the direct heating zone for searing. The other side without fresh charcoal will be the indirect zone. Let the Egg heat back up, close the top and bottom vents halfway to maintain the 350-375°F temp. Make sure the dome thermometer reads between 325-350°F before cooking.
Sear Then Gentle Cook
Once the Big Green Egg is properly set up for 2-zone cooking, it’s time to cook the chicken. Start by lightly brushing the grates with oil. Carefully place the chicken breasts over the hot direct side and sear for 2-3 minutes per side. You want nice grill marks and caramelization. After searing both sides, move the chicken to the indirect side, close the dome, and continue cooking until the internal temperature reaches 165°F, about 10-15 minutes more. Resist the urge to flip the chicken too often once on the indirect side. Let it gently cook through without overhandling.
As the chicken finishes, brush it with barbecue sauce, herb butter, or any other glaze. Move back to the direct side and sear for 1 final minute if you want the glaze to caramelize.
Check for Doneness
The best way to ensure the chicken is fully cooked but not overdone is to use an instant read thermometer. Check the temperature by inserting the probe into the thickest part of a breast without touching any bone. It should register 165°F. If some breasts are larger than others, remove the smaller ones first once done so they don’t overcook.
These visual signs also indicate doneness:
– The chicken is firm with no jiggling or looseness
– Cut into a breast and the juices run clear with no pink
– The meat near the bone is no longer pink
Let the Chicken Rest
Once the chicken breasts are fully cooked, let them rest for 5-10 minutes before serving. This allows the juices to redistribute through the meat for moistness. Tenting the chicken lightly with foil while resting helps keep it warm. The temperature can climb about 5 degrees during resting as heat equalizes.
Add Wood for Extra Flavor
Soaking wood chunks in water for 30-60 minutes before grilling on the Big Green Egg adds nice smoke flavor to chicken. Fruit woods like apple, cherry, and peach work well. Other good options are hickory, oak, and pecan. Place a couple soaked wood chunks directly on the hot charcoal for smoking. Close the dome to trap smoke and infuse the chicken. Just monitor temperature and ventilation to maintain proper cooking conditions. The wood smoke enhances flavor complexity.
Complementary Side Dishes
Grilled chicken breasts pair nicely with all kinds of flavorful sides:
| Category | Side Dish Ideas |
|---|---|
| Vegetables | Grilled asparagus, broccoli, Brussels sprouts, zucchini, squash, corn on the cob |
| Salads | Mixed greens, kale caesar, Greek salad, pasta salad, potato salad |
| Grains | Quinoa, rice pilaf, couscous, macaroni and cheese, baked potatoes |
| Fruits | Watermelon slices, grilled peaches, berries |
Pick sides that incorporate seasonal produce and complement the smoky char flavor of the chicken. Grilled veggies are a classic.
Sauces and Rubs
Brushing on sauces and spice rubs during the last few minutes of grilling adds moisture and dynamic flavor:
| Type | Flavor Options |
|---|---|
| Barbecue Sauces | Sweet and tangy, spicy, bold and smoky, fruity flavors |
| Savory Sauces | Teriyaki, hoisin, orange ginger, chimichurri |
| Herb Rubs | Lemon garlic, rosemary garlic, herbs de provence |
| Spice Blends | Jamaican jerk, piri piri, shawarma, ranch |
Homemade sauces and spice rubs allow for total flavor customization. Brush on lightly to prevent burning or monitor closely.
Ingredients to Avoid
Some ingredients can negatively impact the quality and taste when cooking chicken breasts on the Big Green Egg:
– Butter or olive oil – Choose lighter vegetable or avocado oil for better high heat performance
– Too much sugar in sauces – Can burn quickly on the grill
– Too much salt – Easy to over seasonchicken
– Thick marinades – Can char and taste burnt
– Acidic marinades for too long – Can chemically “cook” the meat
Stick to oil, basic dry seasoning, and thinner glazes or sauces for best results.
Common Mistakes
It’s easy to commit these common mistakes that can ruin the chicken:
– Not drying the chicken – Leads to steaming instead of browning
– Underseasoning – Results in bland, flavorless chicken
– Inaccurate temperature control – Can cause undercooking or overcooking
– Flipping too often – Prevents proper browning and cooks unevenly
– Burning glazes and sauces – Watch sugars closely to avoid charring
– Overhandling after searing – Causes moisture loss
Focus on proper prep, seasoning, temperature regulation, searing, and minimal handling for success.
Tricks for Juiciness
Follow these tips for exceptionally moist and tender chicken breasts off the Big Green Egg:
– Brine chicken in saltwater solution for 30+ minutes before grilling
– Cook over indirect low heat on grill, avoiding high direct heat
– Target 165°F internal temperature and do not overcook
– Allow chicken to rest before cutting to redistribute juices
– Use a sauce glaze for moisture
– Keep the skin on for extra fat and flavor
– Inject chicken breasts with broth, butter, or oil
Controlling temperature and preventing overcooking are the top secrets for juicy chicken.
Serving Suggestions
Get creative with how you serve and use the grilled chicken breasts:
– Slice, dice or shred chicken to top salads
– Cut chicken into strips for fajitas or tacos
– Pair grilled chicken with veggies for easy protein bowls
– Dice chicken and mix with bbq sauce for sliders
– Shred chicken and fold into pastas, rice dishes or casseroles
– Slice chicken and serve over greens for simple main dish salads
– Dice chicken and combine with mayo, relish, celery for chicken salad
– Fill tortillas or pitas with sliced chicken, fresh toppings and sauce
From simple to elaborate, grilled chicken offers limitless serving possibilities.
Conclusion
Mastering chicken breasts on the Big Green Egg results in tender, juicy meat with smoky char flavor. The keys are proper 2-zone setup for searing and indirect cooking, regulating temperature, minimizing handling, and using a thermometer to monitor doneness. Brining, glazing, and resting also boost moisture. While grilled chicken breasts pair well with many sides, they can also be used in myriad serving applications. With the right techniques, the Big Green Egg makes it easy to cook irresistible chicken every time.