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
Ingredients
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:
Preparation:
- 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
PREPARING YOUR BIG GREEN EGG [GRILL]
- 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
- DO NOT COVER THE CHICKEN DURING THE COOKING PROCESS
- 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, 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: