Big Green Egg Recipes

Tandoori Chicken

• 4 bone-in skinless chicken breasts or thighs
• ½ cup plain Greek yogurt
• 1 lime, juiced
• 1 tbsp garam masala
• 4 cloves garlic, finely grated
• 1 inch of fresh ginger, finely grated
• ½ tbsp dry ginger powder
• ½ tbsp red chili powder
• ¼ tbsp cayenne pepper
• ½ tsp ground nutmeg
• ½ tbsp crushed fenugreek leaves
• ½ tbsp salt
• ¼ tsp red food color (Optional)

Directions

1. One day before cooking, add all ingredients except the chicken in a bowl, and stir until combined. Make deep slashes in chicken and pour marinade over top. Massage the chicken to ensure all sides are coated. Marinade in the fridge for the flavors to deepen.
2. Set Big Green Egg for direct cooking without the convEGGtor at 400°F degrees
3. Place Chicken onto the grill, bone side down. Cook for approximately 15 minutes per side or until chicken reaches and internal temperature of 165°F.
4. Serve with sweet white onions, warm naan and basmati rice.

Hatch Chile Salsa Ingredients

• 15-20 Hatch chiles
• 1 small onion or ½ large onion
• 4 cloves garlic
• 1 bunch cilantro
• 1 tsp cumin
• ½ tsp coriander
• 2 limes, juiced
• 2 tsp honey
• Salt to taste

Directions

1. Set the EGG for direct cooking without the convEGGtor at 400°F.
2. Roast the Hatch chiles for 5 minutes per side or until there is a charred outside. Remove the chiles from the grill and place in a gallon-sized resealable bag for 10-15 minutes. The chiles should be soft and pliable at this point. Remove the skins, stems and seeds from the chiles.
3. To give the salsa even more of a roasted flavor you can also roast the onion, garlic and lime, however, this is an optional step. Put all the ingredients for the salsa in a blender or a food processor and blend together to desired consistency. Set aside.

Double Smoked Maple Bourbon Glazed Ham

• 1 bone-in half spiral ham
• 3 cups apple juice
• 1 yellow onion, chopped
• 2 tbsp yellow mustard
• BBQ rub

Directions

1. Set the EGG for indirect cooking with the convEGGtor at 275°F with chunks of hickory wood.
2. Cover the ham in yellow mustard and add the BBQ rub. Put the apple juice and onion in a roasting pan then place the ham in a roasting rack in the roasting pan. Cook uncovered for 2 hours. Cover with foil and cook another hour. Uncover the ham, glaze, and cook for 30 minutes until the ham reaches an internal temperature of 140°.
3. Remove the ham from the EGG and let rest for 10 minutes. Slice and serve.

Ham Glaze

• 1/2 cup pineapple juice
• 1/2 cup maple syrup
• 1 cup bourbon
• 1/4 tsp Dijon mustard
• 1 tsp cinnamon
• 1 cup brown sugar

Directions

1. Add glaze ingredients to pan, bring to a boil, and reduce. Cook for 30 minutes or to your desired thickness.