Big Green Egg Mixed Grill
This recipe for Big Green Egg Mixed Grill is the perfect dish to serve at your next family gathering.
Ingredients
- 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
Instructions
- Preheat the Big Green Egg to 400°
- Rub the chicken thighs with olive oil and coat with BBQ rub
- Rub the shrimp with olive oil and coat with BBQ rub then skewer
- Toss the potatoes in olive oil and minced garlic
- Put a small cast iron pan on the grilling surface to preheat
- Rub the corn on the cob with butter and sliced fresh basil, wrap in foil, place on grill
- Add the potatoes to the preheated cast iron pan
- Cook the chicken thighs skin side down for 4 minutes until fat is rendered and skin is crispy
- Move the thighs to a raised grill skin side up
- Continue to turn the corn and potatoes as you cook throughout
- After 5 minutes add the sausages to the bottom tier and shrimp to the top tier
- Cook both for another 10 minutes turning the sausages and shrimp occasionally to cook through
- Pull the shrimps and sausages and let rest
- Pull the potatoes and corn, chop the corn in half and mix together in a bowl
- Check temp on chicken thighs and pull them when they hit 165°
- Slice the sausage, pull the shrimp off the skewers, and toss in the bowl with potatoes and corn
- Serve a scoop of the potatoes, corn, shrimp, and sausage in a bowl then top with a chicken thigh
- enjoy
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