Big Green Egg Mixed Grill
Recipe type: BBQ
Cuisine: Poultry & Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe for Big Green Egg Mixed Grill is the perfect dish to serve at your next family gathering.
  • 2 Lbs. Bone-in, Skin-on Chicken Thighs
  • 4 Chicken Sausage Links
  • 1 Lbs. Medium Shrimp, Peeled and deveined
  • 1 Lbs. Red Skin Potatoes, quartered
  • 4 Ears of Corn (on the Cob)
  • BBQ Rub
  • Olive Oil
  • Garlic
  • Butter
  • Fresh Basil
  1. Preheat the Big Green Egg to 400°
  2. Rub the chicken thighs with olive oil and coat with BBQ rub
  3. Rub the shrimp with olive oil and coat with BBQ rub then skewer
  4. Toss the potatoes in olive oil and minced garlic
  5. Put a small cast iron pan on the grilling surface to preheat
  6. Rub the corn on the cob with butter and sliced fresh basil, wrap in foil, place on grill
  7. Add the potatoes to the preheated cast iron pan
  8. Cook the chicken thighs skin side down for 4 minutes until fat is rendered and skin is crispy
  9. Move the thighs to a raised grill skin side up
  10. Continue to turn the corn and potatoes as you cook throughout
  11. After 5 minutes add the sausages to the bottom tier and shrimp to the top tier
  12. Cook both for another 10 minutes turning the sausages and shrimp occasionally to cook through
  13. Pull the shrimps and sausages and let rest
  14. Pull the potatoes and corn, chop the corn in half and mix together in a bowl
  15. Check temp on chicken thighs and pull them when they hit 165°
  16. Slice the sausage, pull the shrimp off the skewers, and toss in the bowl with potatoes and corn
  17. Serve a scoop of the potatoes, corn, shrimp, and sausage in a bowl then top with a chicken thigh
  18. enjoy
Recipe by The BBQ Buddha at