The Big Green Egg ceramic grill is designed to let you grill, smoke and bake using one product rather than three. The thick ceramic walls retain heat, allowing you to cook your meats longer at lower temperatures, much like a smoker, but opening the lid gives you the convenience of a traditional charcoal grill. The design of the grill requires some specific starting instructions before cooking chicken breast on the egg.
Insert the cast iron grate in the bottom of the Big Green Egg. Pour natural lump charcoal into the bottom of the egg, making sure the charcoal reaches just past the line marked on the firebox in the bottom of the egg.
Place a wood- and wax-based fire starter on top of the charcoal. Confirm that the bottom vent is in the open position by turning the vent handle left or right. Light the fire starter with a match or barbecue lighter. Leave the lid on the egg open for 10 minutes, so the charcoal lights. Close the lid and open all the vents on the Big Green Egg.
Adjust the vents to bring the egg to a temperature of 350 to 400 degrees Fahrenheit. Monitor the temperature gauge as you open or close the vents until your temperature remains steady.
Insert the ceramic plate setter that came with your egg inside the grill. Make sure the three legs of the plate setter face up toward the top of the grill. Lay the grill grate on top of the plate setter.
Rub the chicken breast with seasonings, such as salt, pepper or premade poultry rubs.
Place the chicken, skin side down, onto the Big Green Egg grill grate. Cook for 8 to 10 minutes on each side of the breast, or until a meat thermometer inserted in the thickest part of the chicken breasts registers a temperature of 170 to 180 degrees Fahrenheit.
- “Steven Raichlen’s BBQ USA: 425 Fiery Recipes from All Across America”; Steven Raichlen; 2003