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.
Big Green Egg Pulled Chicken
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
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
Prepare your Big Green Egg as shown below
PREPARING YOUR BIG GREEN EGG
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
These “How-To’s” are provided for informational purposes only. The information contained in Ace Hardware’s “how-to” videos and/or articles is intended to provide general guidelines for projects in and outside of your home. Tools, products, materials, techniques, building codes, local regulations are continually changing. Ace Hardware assumes no responsibility for the accuracy of the information contained herein and disclaims any liability for the omissions, errors or the outcome of any project. It is the responsibility of the viewer to ensure compliance with all applicable laws, rules, codes and regulations for a project and the product being used. The viewer must always take proper safety precautions and exercise caution when taking on any project or using materials of said project. If you have any questions, concerns, or doubts regarding any element of what is displayed in the videos and/or articles, contact a licensed professional.
