Greg King’s Smoked Chicken

Big Green Egg Roast ChickenGreg, “The Lion King”, King sent us his favourite smoked chicken recipe.


1 (or 2) fresh, plump chickens

Spice Mix:

  • ¼ cup (packed) brown sugar
  • 2 tbs sweet paprika
  • 2 tbs Atlantic sea salt
  • 1 tbs freshly ground pepper
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 1 tbs chilli powder
  • 1 tbs cayenne powder

Add a bit of cooking oil and mix thoroughly to a lovely coppery paste.

Wood Chips:

Soak 4 cups of wood chips in water for about an hour before cooking. When the chicken goes in, add one cup and another cup every half hour thereafter.


  1. Apply spice rub generously all over the chicken and under the skin.
  2. Place chicken in a large baking pan – breast side down to start – and fill with water to just below full.
  3. When the EGG temperature has stabilised at 140°C, slide the chicken into the EGG and cook for 1 ½ to 2 hours. Turn once.
  4. Check the chicken is done by inserting a digital meat thermometer into the meatiest part of the bird (by the breast, between the bones). It should read 70°C.
  5. Allow chicken to rest for 15 minutes.

Greg’s Tip: Always use tongs and a heat proof Pit Mitt Glove when smoking your chicken. Never anything that will pierce the chicken and make the juices run out!


Pin It on Pinterest

Share This