Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

chicken marsala bone in breast

DarnocDarnoc Posts: 2,661
edited 8:09AM in EggHead Forum
This turned out pretty good.Cooked at 400 indirect raised grid.Basted twice in a thirty minute time frame.
After 30 minutes of cooking I closed the daisy to 1/8 inch opening and the bottom vent to a 1/4 inch opening and cooked till it was 165 degrees.The temp will drop to around 275 at this time but don't worry.

The marinade was .

4 cloves garlic mashed
1/2 cup olive oil
1/4cup Marsala wine
4 tablespoons rosemary
juice of one lemon

Marinate for two hours or more.



  • Looks very tasty. I will have to try it.
  • Little StevenLittle Steven Posts: 27,320

    Looks really good guy!



    Caledon, ON


  • loco_engrloco_engr Posts: 3,673
    Thanks for posting this!
    Been on my list of things to try for a long time :(
    Could you taste the wine in the bird?
  • DarnocDarnoc Posts: 2,661
    There was just a hint of the wine flavor.This my have happened because the skin was left on or might have to marinate for a longer period of time say over night.I might try poking the breast all over with a fork then let it do its thing over night.
Sign In or Register to comment.