|BGE Set Up:||Direct|
|Cook Time:||165F Internal Temperature (20-25 min per side)|
When I cook Big Green Egg chicken breasts I always have my Polder handy, because under cooked chicken is dangerous. If you don’t have a Polder, I would estimate about 15-20 minutes per side should do the trick for chicken breasts. Of course, the cooking time can vary and will depend on how hot your fire is and how big the chicken breast is. If you have one available, this is a great time to use your thermal probe because it just makes things so much simpler.
Here is my step by step method for grilling chicken breasts on the Big Green Egg:
Thaw out your chicken breasts and season them however you like. Since I only grill a few times per week, I try to grill enough for leftovers. It’s really easy to do with chicken, not only because you can fit a ton of chicken breasts on the Egg, but you can season them all differently. I usually cook 3-4 at a time and season them with thai spices, indian spices, herb blends, or barbecue blends. I just use the left overs for other dishes during the rest of the week; who knew left overs could be this good?
Set up your Big Green Egg to direct grilling with a dome temperature of 325F. Place the chicken on the grill skin side down for 20-25 minutes, then flip for another 20-25 minutes. If you can, try to avoid putting the chicken dead smack over the fire or you may end up with a little char on your bird. Mine always come out best when I space them around the center of the grid.
Let it Rest:
Like all meat right off the grill, give it 5-10 minutes before serving so the juices can redistribute throughout the meat. The internal temperature will continue to rise after you pull the chicken off the Egg, so be sure to account for that when cooking.
Enjoy your Big Green Egg chicken breasts; some of the juiciest and most delicious chicken you will ever eat!
If you have any questions or comments about the method I use, please let me know! If you have a chicken breast recipe, I would love to hear it!