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Big Green Egg Citrus Chicken Thighs
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4 from 1 vote

Grilled Citrus Chicken Thighs on the Big Green Egg

This recipe for Grilled Citrus Chicken Thighs on the Big Green Egg is terrific. A great way to do chicken for your next BBQ.
Prep Time15 minutes
Cook Time40 minutes
Marinating time4 hours
Total Time4 hours 55 minutes
Course: Main Course, Poultry
Cuisine: BBQ
Keyword: Big Green Egg, chicken thighs, grilling
Servings: 4
Author: The BBQ Buddha

Ingredients

Chicken Ingredients:

  • 6-8 Bone-in, skin-on chicken thighs

Marinade Ingredients:

  • 1/2 cup Fresh orange juice
  • 2 tsp orange zest
  • 1/2 cup fresh lime juice
  • 2 tsp lime zest
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tbsp fresh ginger grated
  • 4 garlic cloves minced
  • 1/4 cup fresh cilantro roughly chopped
  • 1 bunch green onions roughly chopped
  • 1/2 tsp black pepper

Garnish Ingredients:

  • 1 tbsp Sesame seeds
  • 3 tbsp fresh cilantro chopped
  • 1 lime cut in to sections

Instructions

  • The Blend: Place the orange juice, lime juice, soy sauce, olive oil, ginger, garlic, pepper, cilantro, and green onions into a blender. Pulse until the mixture is well-emulsified and the aromatics are finely processed.
  • The Soak: Place the chicken thighs in a large bowl or heavy-duty zip-top bag and pour the blended marinade over them. Ensure the chicken is fully coated, specifically getting the marinade under the skin where possible. Refrigerate for 2 to 4 hours.
  • The Setup: Preheat your Big Green Egg to 350°F. Set up for Raised Direct cooking using the Eggspander system (top rack), a tiered grate, or the "legs down" ConvEGGtor hack to get the chicken high in the dome.
  • The First Half: Place the chicken on the raised grate skin-side up. Close the dome and cook for 35–40 minutes. The rendering fat will drip onto the coals, creating a savory "flavor smoke."
  • The Flip: Once the internal temperature reaches about 150°F, flip the thighs skin-side down. Watch closely for 10–15 minutes as the citrus sugars caramelize. You want a deep mahogany color without burning the skin.
  • The Finish: Use a Thermapen to check for an internal temperature of 175°F to 185°F.
  • The Rest: Remove from the Egg and let the chicken rest on a platter for 10 minutes before serving. Garnish with extra cilantro, sesame seeds, and lime wedges.