pulled chicken sandwich

Big Green Egg Pulled Chicken

When it comes to cook once, eat twice… shredded chicken fits this perfectly.  I use shredded chicken in soups, on salads, in salads, for tacos and more.  You’ll love the flavor that you get when you grill a whole chicken on your Big Green Egg.

It’s an easy and very fast item to cook, that you can re-purpose in a few extra dishes.

Yield: 1 Whole Roasted Chicken – serves 4 ppl

Prep time: 5 Minutes Prep Time

Cook time: 1 ¼ hours of cook time, plus 5-7 minute rest time

Print Recipe for Pulled Chicken


Measure   Ingredient                                                                        Prep Notes      

3-3.5 lb         Chicken, Whole, Fresh                                             Butcher or Local Grocery store

2 tbsp           Oil, Canola/Olive Blend                                            Your choice of brand

3-4 tbsp        Cluck Rub, 5280 Culinary                                       Adjust to your flavor needs


Cooking Directions:


  • Wash all tools prior to use
  • Clean and sanitize all cutting boards and prep surfaces prior to use
  • Read all manufacturer’s instructions before using grills, starters and any cooking tools
  • Remove chicken from the cryo-vac package, rinse the cavity and put into a large pan to drain
  • Rub the entire chicken with a light coat of oil
  • Next season to taste with Cluck Rub, season a little inside the cavity as well (if desired)
  • Let rest on counter while Egg reaches temp


  • Pre Heat your Big Green Egg to 200˚ F and (if desired) load with your preferred smoking wood chunks (Layer in the wood chunks to create an even sustained smoke flavor)
  • If using EGGgenius, add it now, setup pit temp probe and adjust temp to 350˚ F
  • Add the ConvEGGtor legs up, ADD a convEGGtor drip tray and then place grill grate on top of convEGGtor
  • Close dome and Adjust Temp to 350˚ F (adjust bottom vents and top rEGGulator)
  • Place the chicken on the grill grate and in the center of the egg
  • Load the EGGgenius probe into the thickest part of the breast
  • Close the lid and cook at 350˚ F until temperature reaches 165˚ F internal
  • Using oven gloves or heat resistant gloves, remove chicken from the Big Green Egg and onto a cooking sheet

CHEF TIP:  I remove my chicken right at doneness temp, then allow any carryover cooking to help ensure the dark meat reaches temp of 180˚ F at the thigh

  • Carefully remove chicken from roasting rack and onto your cutting board
  • Using insulated gloves – remove the skin, then carefully remove the breast and hand shredd
  • Don’t forget to remove the checking tenderloin as well
  • After both lobes of the breast are shredded, remove the leg/thigh and shred as well
  • Store chicken in food storage bags for use within 2 days, or freeze for up to 2 weeks
  • Great for tacos, salads, burritos, soups or salads


Grills / Grill Gear Used:

Big Green Egg, XLarge 

Big Green Egg, EGGenius

Big Green Egg, Charcoal                                   Ace SKU – 8697104

Big Green Egg, Wood Chunks, Apple               Ace SKU – 8696429

Lodge, Dutch Oven, Enamel, 7.5qt                   Ace SKU – 6239313


Shopping List (Products Used):

Rub A Dub, 5280 Culinary                                 Ace SKU – 8562050


Source: tips.acehardware.com ~ Image:

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