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Grilled Brick Chicken Recipe on Big Green Egg


  • 3 ½ lb Whole Chicken
  • ¼ cup Vegetable Oil
  • 2 Tablespoons Killer Hogs AP Rub
  • 1 Tablespoon Herbs de Provence
  • ¼ Stick Real Butter (unsalted)
  • 1 Lemon wedge


  1. Remove giblets from cavity of chicken. Pat dry with paper towel to remove any excess moisture from skin and cavity.
  2. Flip chicken breast side down on cutting board and use kitchen shears to cut along each side of backbone. Remove backbone and cut through breast about ¼”. Flip chicken and flatten on cutting board.
  3. Brush skin with vegetable oil and season with AP Rub (Salt, Black Pepper, Garlic).
  4. Season with Herb de Provence lightly over entire skin.
  5. Flip chicken and repeat seasoning process.
  6. Heat grill to 300⁰ use pecan wood chunks for smoke.
  7. Place chicken skin side down on grate and place bricks wrapped in aluminum foil on each half. Insert probe thermometer into thickest part of thigh and set temp for 175⁰.
  8. After 45 minutes remove bricks and flip chicken skin side up. Brush skin with melted butter and squeeze lemon wedge over chicken.
  9. Close lid and continue cooking until thermometer reads 175 in thigh and 165 in breast.
  10. Remove chicken from grill, rest 5 minutes, and cut chicken into pieces form serving.
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