Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

chicken marsala bone in breast

DarnocDarnoc Posts: 2,661
edited 9:34PM 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: 27,973

    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.
Click here for Forum Use Guidelines.