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 kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Easy Grilled Chicken

Peter Estern
Peter Estern Posts: 2
edited November -1 in Poultry


• 1 whole chicken cut up into 8 pieces skin & external fat removed (except for wings)• 2 tspgarlic minced fine
• 2 tsp fresh ginger minced fine
• 1 tsp whole coriander seeds, roasted and then ground• 2 Tbslemon juice or white wine vinegar or a combination of the two
• 1 tsp salt• 1 Tbsolive oil
• &#189 tsp freshly ground black pepper
• 1 tsp red chili powder


Toast the coriander seeds in a hot skillet (cast iron is best) over med low heat until they just start to become fragrant, about 3 to 5 min.
Remove from heat & allow to cool a few minutes.
After cooling, grind to powder using either a coffee grinder or a mortar & pestle or the back of a heavy pan against a cutting board.
In a small bowl mix all seasoning ingredients together into a thick paste.
And finally:
Remove the skin and make 2-3 deep cuts in each chicken piece. Rub the paste all over the chicken pieces working it into the cuts and marinate 4-5 hours or overnight in the fridge.
Grill the chicken directly on the grid starting with what used to be the skin side up at 325° to 350°. After about 20 minutes, turn chicken pieces over and cook until done, about another 10 to 20 minutes.


Number of Servings:

Time to Prepare: