Chicken Kebobs Recipe

Chicken Kebobs

Chicken Kebabs, a backyard favorite is marinated with our Citrus & Dill Seasoning and grilled direct on the Big Green Egg over our Natural Lump Charcoal!

Ingredients

  • ½ cup olive oil
  • 2 tbsp Big Green Egg Citrus & Dill Seasoning
  • 2 tsp salt
  • ¼ tsp ground black pepper, or to taste
  • 1 tsp lemon juice
  • 5 boneless, skinless chicken breasts, cut into 1-inch cubes

Instructions

Recipe courtesy of Amanda Egidio, Big Green Egg Culinary Center

Serves 4

 

Creamy Citrus & Dill Sauce Ingredients

  • ½ cup sour cream
  • ½ cup yogurt
  • Big Green Egg Citrus & Dill Seasoning, to taste
  • Squeeze of lemon, optional

Creamy Citrus & Dill Sauce Instructions

Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.

In a medium bowl, stir together the olive oil, seasoning, salt, pepper and lemon juice; let stand for 5 minutes. Add the chicken to the bowl and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Combine sauce ingredients together and chill in the refrigerator for 15 minutes.

Thread chicken onto skewers and discard marinade. Lightly oil the cooking grid. Grill skewers for 8 to 12 minutes or until the chicken is no longer pink in the center and the juices run clear. Serve with the Creamy Citrus & Dill Sauce on the side.

Happy New Year!!

Planning a New Years feast? Do it on the Big Green Egg!!

Try these three recipes on the grill. Make this New Years party the best yet!!

If you decided to try Big Green Egg’s New Years feast, please share your comments and pictures with us. We want to know what you think about the recipes and how you liked them. Happy New Years!!

Famous Dave’s Five Star BBQ Sticky Ribs

“Turn your backyard into the best rib joint in town with the Big Green Egg and these mouth-watering BBQ baby back ribs.” -Famous Dave

Ingredients

  • 4 racks loin back ribs
  • 1⁄2 cup (120 ml) melted hickory bacon grease
  • Yellow mustard
  • BBQ Sticky Ribs Marinade, Rib Rub and Frosting (recipes below)

Instructions

Prepare ribs by pulling the membrane off the bone side. Start on the small end of the rack and work your thumb under the membrane (or use a butter knife). Once you have enough membrane to get a firm grip…grab it with a paper towel, and in one good pull jerk the membrane off the rack.

Prepare BBQ Sticky Ribs Marinade. Place one rack in each of four separate resealable bags with marinade. Be careful the sharp ends of the bones don’t puncture the bags. Seal the bags and place in the refrigerator for 12 hours.

At 7 hours turn ribs over; at 12 hours remove ribs from marinade and rinse under cold water; pat dry with paper towels. Rub both sides of ribs with a light coating of yellow mustard. Dust ribs evenly with Rib Rub and set for one hour to let the juices start mixing with seasonings.

Set the EGG for indirect cooking (with the convEGGtor) at 250°F/121°C. Place soaked hickory, apple or cherry wood (Dave’s favorite) chips on the charcoal. Place a Drip Pan on the convEGGtor and fill with 2 inches (5 cm) apple juice. Drizzle the ribs with melted hickory bacon grease and place on the grate. After 2 hours, remove ribs; they should be a beautiful mahogany color.

Cover a sheet pan with aluminum foil. Place ribs on the foil and generously brush ribs with BBQ Sticky Ribs Frosting. Pour 1⁄2 cup (120 ml) apple juice into the bottom of the sheet pan. Next, create a foil tent over the ribs making sure the ribs do not touch the top of the foil. Place pan back in the EGG and cook 1 1⁄2 to 2 hours at 300°F/149°C until the ribs are tender. When you pick ribs up with your tongs, they should bend easily. Re-foil ribs and keep covered with a heavy towel to keep warm until you are ready to caramelize the sauce on your ribs. You do not want the ribs to be sitting out and losing their moisture.

While the ribs are resting, raise the temperature of the EGG to 600°F/316°C. You will need a hot grid to caramelize sauce on ribs. Baste ribs with sauce and place on the hot cooking grid (Dave suggests you wear heat-resistant gloves like the Pit Mitt BBQ Glove.) Once the sauce starts to caramelize, turn over and slather with more sauce. With this last step, you are charring the sauce and building up layers of delicious flavors on your ribs. Don’t over-char your ribs or they will taste burnt…know the difference! When the ribs look beautifully caramelized, remove them from your EGG. Slice into single bones and serve with extra sauce.

Deliciously serves a party of 6

BBQ Sticky Ribs Marinade Ingredients

  • 2 cans frozen apple juice concentrate, prepared with 2 cans of purified water
  • 4 Tbsp (72 g) canning salt (Dave prefers Morton’s green box)
  • 3 Tbsp (45 ml) Wright’s Liquid Smoke
  • 4 Tbsp (60 ml) Frank’s Hot Sauce

BBQ Sticky Ribs Marinade Instructions

Mix ingredients together and equally divided into 4 two-gallon bags (turkey roasting bags work, too.)

Sticky Ribs Rub Ingredients

  • 1⁄2 cup (120 ml) fine sea salt
  • 1⁄4 cup (60 ml) Kosher salt
  • 1⁄3 cup (80 ml) Maple sugar
  • 1⁄3 cup (80 ml) dark brown sugar
  • 1⁄4 cup (60 ml) Turbinado raw sugar
  • 2 tbsp (30 ml) granulated onion powder
  • 1 tbsp (15 ml) granulated garlic
  • 1 tbsp (15 ml) paprika
  • 1 tbsp (15 ml) fresh ground pepper
  • 2 tsp (10 ml) celery seed
  • 2 tsp (10 ml) dry rosemary (grind in coffee grinder)
  • 1 tsp (5 ml) cayenne pepper

Sticky Ribs Rub Instructions

In a bowl, add all ingredients and blend together. Note: when grinding dry rosemary, don’t grind into fine powder; grind just long enough to break it up into a coarse ground powder.

BBQ Sticky Ribs Frosting Ingredients

  • 2 cups (475 ml) Famous Dave’s Rich & Sassy BBQ Sauce
  • 2 cups (475 ml) Open Pit BBQ Sauce
  • 1⁄2 cup (120 ml) dark brown sugar
  • 12 oz (355 ml) Smucker’s Apricot Preserves
  • 1⁄4 cup (60 ml) Frank’s Hot Sauce
  • 2 oz (60 ml) Kahlua Liqueur
  • 1⁄2 oz (15 g) semisweet chocolate

BBQ Sticky Ribs Frosting Instructions

In a pan, add all ingredients. Blend together and heat up until the sauce simmers and the chocolate melts and is incorporated into the sauce. Remove from heat and cool. I call my BBQ sauce “Frosting” because it’s so tasty you’ll want to lick it all up!

 

Grilled Romaine with Maytag Blue Cheese

If you’ve never grilled a salad before, you have to try this!

If you decided to try Big Green Egg’s New Years feast, please share your comments and pictures with us. We want to know what you think about the recipes and how you liked them. Happy New Years!!

Ingredients

  • 1 package hearts of romaine lettuce
  • Olive oil
  • Kosher salt
  • Black pepper, freshly ground
  • Red wine vinaigrette
  • Maytag Blue Cheese

Instructions

Set the EGG for direct cooking, without the convEGGtor and stabilize at 400°F/204°C.

Rinse romaine and cut in half lengthwise, leaving the base of the romaine to hold leaves together while grilling. Drizzle the inside of the romaine with olive oil then lightly sprinkle the inside with salt and pepper. Grill the romaine cut side down for about 2-3 minutes. Remove from grill. Add blue cheese crumbs. Top with your favorite vinaigrette.

 

Parmesan Grilled Corn

If you decided to try Big Green Egg’s New Years feast, please share your comments and pictures with us. We want to know what you think about the recipes and how you liked them. Happy New Years!!!

Recipe adapted from Food and Wine

Ingredients

  • 6 Tablespoons of Roasted, Garlic, Basil, and Parsley Banner Butter
  • ½ cup of freshly grated Parmesan cheese
  • 4 ears of corn
  • Vegetable oil, for the grill
  • Kitchen twine

Instructions

Light your EGG. Set to 400ºF/204ºC. While waiting, take your Roasted Garlic Basil and Parsley Banner Butter out of the fridge to soften and grate a ½ cup of parmesan cheese. Pull husks back from each ear of corn and remove silks. Using kitchen string, tie husks together at the end of each ear to form a handle. Lightly brush your EGG with oil. Grill corn over a medium/hot flame, turning frequently for about 5 minutes (or partially cooked). Brush with softened Banner Butter and sprinkle with parmesan cheese. Continue grilling, rotating frequently, and brushing with more butter until corn is a deep brown and tender. Serve with remaining parmesan cheese.

Serves 4-6