I am so excited to share these DIY Double Big Green Egg Table Plans for the first time with all of my fellow Big Green Egg & Kamado Joe maniacs! These grill table plans have been a requested item for several years now, and I am thrilled to have detailed plans to help anyone with two Green Eggs or Kamado Joes get their backyard ready for the next big party!
Lumber cut lists to help you streamline the construction of the grill table
Complete 3D Plans to help you visualize each step in the building process
Incredibly detailed 2D Plans with all dimensions needed for each step
40 Pages of Details and Plans to guide you through the build
Two Large Green Eggs or Kamado Joes
Currently, I have two plan sets available depending on what size of Green Egg or Kamado Joe you want to build a table for. The first setup is for two large green eggs or two large kamado joes. You could also pair a large green egg with a large kamado joe if you wish. Whatever two “large” or “classic” sizes you wish to choose are fine for this set of plans. You can purchase these plans below.
The second set of double big green egg table plans I have available bit the combination of one Large Sized Kamado and one XL Sized Kamado smoker. So, you can choose any large Big Green Egg or Classic Sized Kamado Joe and pair it with an XL sized Big Green Egg or Big Joe Kamado Joe. This is the table I will be building soon for my own backyard, as I have always wanted an XL Green Egg. You can purchase this plan set below.
I have designed both Double Deluxe Big Green Egg or Kamado Joe tables to be easy to build and even more fun to use. Some of the highlights of these grill table plans are:
Built out of lumber materials easily found at Big Box Stores or your local lumberyard
Designed to be assembled in modular units, making it easy to build for the solo weekend warrior
Center cabinet for tons of storage of fire starters, wireless temperature monitors, extra grill grates, etc.
End Cabinets are designed for Slide-Out Double Trash Bins for trash, recyclables, and storing lump charcoal and wood chunks
What Materials to Use?
The lumber and hardware used to build this table are easily found locally or through Amazon. I have put all the hardware on this inspiration board on amazon, for easy purchases of hinges, fasteners, and slide out drawers for trash bins.
Framing is built out of pressure treated pine and standard pine 2 x 4
Siding and Trim Work is all cedar, which holds up to weather better than other woods
The counter top can be built out of cedar or a finished plywood. You can also use granite if you want to upgrade the look and feel of your grill table.
Hidden Inset Hinges are used for a modern look. Soft closing as well for smooth action and no slamming doors.
Smoking a Pork Butt on the Rec Tec 700 Pellet Smoker is super easy, but more importantly it makes the most tender and delicious pulled pork sandwiches you can serve to your friends and family. This smoked pork butt is a hit for any occasion when you need to feed a small or large crowd. This recipe also works for any other pellet or charcoal smoker.
Prepping your Pork Butt for the Smoker
When you are picking out your pork butt, which can also be called a Boston Butt or a Pork Shoulder, you want to pick out a bone-in cut that weighs around 8-11 pounds. A bone-in pork butt is less disturbed than a boneless pork butt and I find the bone-in butts create a far more juicy and tender pulled pork.
For this recipe, we are keeping things real simple. All you need to do before putting your Pork Butt on the smoker is trim any excess fat off your pork butt, then season it with a good rub or two. For this recipe I am using two rubs. One to provide some nice saltiness and a second rub to provide more savory and sweet notes with chili powder, paprika, cumin, and some other spices to provide a punch of flavor. Rub recipes are below. For more information on prepping the bork butt, you can find detailed instructions in my previous post: Smoked Pork Butt for the Green Egg.
If you would prefer to learn this recipe in video form, the same recipe can be found below on my YouTube Channel:
Salty Rub to Brine the Pork Butt
Apply even Coating 3-12 Hours Prior to Smoking – use 1-2 Tablespoons Total
3 Tablespoon Coarse Sea Salt
1 Tablespoon Black Pepper
1 teaspoon granulated garlic
1/2 teaspoon cayenne
Savory Sweet Pork Rub
Apply as you you fire up the smoker. Use as much that will stick to the pork butt. You do not want it caked on there, but use a liberal amount.
12 Tablespoons Brown Sugar
2 Tablespoons Sea Salt
4 Tablespoons Seasoned Salt
2 Tablespoons Celery Salt
2 Tablespoons Lemon Pepper Mix
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
4 Tablespoons Paprika
2 Tablespoons Ancho Chile
2 Tablespoons Black Pepper
2 tsp Ground Cumin
2 tsp Oregano
2 tsp Thyme
2 tsp Rosemary
2 tsp Cayenne Pepper
2 tsp Mustard Powder
Smoking the Pork Butt
Setup your smoker for indirect heat at 215°F. You can set it up higher or lower, depending on your smoker and how fast you want to smoke the pork butt. If I am smoking a pork butt overnight and I want it to finish in the afternoon, I will set the temperature to 200°F. If I am starting the cook in the morning and want to finish it around dinner time I will set the temperature to 275°F.
My favorite smoking woods for pork are oak, apple, cherry, and hickory. Pork takes almost any wood flavor on nicely, so feel free to experiment with wood flavors and combinations. My favorite is cherry and oak together.
For the best bark and flavor, I do not recommend wrapping the pork butt during any of the smoking. Just put it on and forget about it for at least 12 hours before checking on it.
How do I Know When It’s Done?
Below are Approximate Cooking times for 8-9 lb Bone-In Pork Shoulders from my own personal experience. It can vary a lot though. The best thing to do is put it on early, as you can always wrap it in foil at the end and put it in a cooler to hold its temperature until serving. You can also put it in a pan, wrap it in foil and put it in the oven at the lowest possible temperature (usually around 175°F)
200°F – 18 + Hours
225°F – 16 Hours
250°F – 12 to 14 Hours
275°F – 8-10 Hours
The pork butt will be done when it reaches close to 200°F and passes the finger test. If you can easily poke your index finger into the pork butt a good 1/2″ or so with no resistance, it is probably done. This will happen anywhere from 190-205° F internal temperature.
When it is done, you can let it rest in a cooler or oven for several hours, or serve it immediately. Pull it into thick ribbons of meat and serve with fresh rolls or bread. A BBQ meat of this quality deserves a bakery fresh bread to serve it with. Enjoy!
If you are looking for an Easy Big Green Egg Table to build, then you will find these Free Big Green Egg Table Plans very useful. They are detailed and very professional, showing you every step along the way. These plans are designed for beginners, with very little previous experience needed. Anyone should be able to build this green egg table in a few hours!
The first step to any strong and sturdy grill table is a good framing plan. This setup is strong and easy to assemble. To make it easy for you and light on your wallet, we are using all 2×4 and 1×8 material to build this compact grill table. The main frame is composed of the countertop frame, the smoker shelf frame, and the table legs. Build each component separately, and then bring them all together for a great start to your own grill table.
What Type of Wood Should I Use?
You can choose what type of wood to choose for your Egg Table. If you want it to last for many years, build it out of Cedar, or plan on covering the table when not in use with a waterproof cover. This table cover on amazon is a nice cover for the money. Pine or white wood is a cheap option that can last for quite a few years when covered from the rain and other nasty weather.
Construction Materials Needed
2 x 4's for Main Framing - 8 ft lengths
1 x 8's for the smoker shelf and countertop - 8 Ft Lengths
Casters if you want your table to be mobile
3-1/8" Screws and 2-3/4" Screws for Framing
Trim Screws 1.5-2" in length or Finish Nails
When building the main frame, you will want to use 3-1/8″ Screws for all the framing connections, except the few screws you will use to create the table legs. For those, you will want to use 2-3/4″ Screws, so they do not poke through the adjacent 2×4.
The tools needed for this grill table are very minimal. Below is a list of power tools you need and a few more that same you time.
Minimum Power Tools
Power Drill & Drill Bits for Screws
Circular Saw For Cutting 2 x 4's and 1 x 8's
Jig Saw for Custom Cuts
Additional Time Saving Tools
Pneumatic Finish Nail Gun
Table Saw for Custom Cuts
Orbital Sander for Finishing
This table does not require many “custom” cuts to complete. You will just have to make a bunch of cross cuts to cut the lumber down to size. The only piece of lumber you will have to “rip” down to size is one of the 1×8’s for the smoker shelf, which can be made easily with a cheap jig saw.
What ever your skill level, my detailed plans with material lists, lumber cut lists, and full dimensions with step by step instructions will guide you through the process of building this table. Jump right in and start building your own outdoor kingdom!
Get Your Free Detailed Plans Here
Instructional Green Egg Table Videos
If you are looking for Green Egg or Kamado Joe tables that have more storage and premium features, check out some of my other previous grill table builds. I am sure one of the grill tables below will fit your needs for Large or XL kamado sizes. You can find my complete grill table product offering HERE.
There are so many ways to smoke Pork Ribs, but my favorite way is the good old fashioned dry rubbed and slow smoked method, with a little spritzing. These No Wrap Rec Tec Ribs are going to steal the show at your next backyard BBQ. This recipe is a great way to get tender fall off the bone ribs that are not overdone and steamed from being wrapped in foil. The flavor of the rub, the smoke, and the meaty ribs are more intense and flavorful, in my opinion when they are smoked throughout the process.
You can use any smoker you have for this no wrap rib recipe, but the smokers I have used for this recipe are The Big Green Egg & The Rec Tec 700 Pellet Grill. The method is the same for both, but the time it takes to smoke the ribs always varies, depending on the smoker and the ribs you pick out at the butcher.
What are the Best Pork Ribs to use on a smoker?
My favorite ribs for smoking are the St. Louis cut Spare Ribs. They are nice and meaty with a good amount of fat that will melt down within the ribs as they smoking, making for the perfect bite after 5-6 hours of low and slow smoking. I prefer them to baby back ribs, as they
For this particular cook, I am using the Rec Tec 700 Pellet Smoker, which is a premium pellet smoker that has a nice consistent temperature controller. I even liked the smoker enough to build a Custom Grill Table for it. Definitely use whatever smoker you currently have to experiment and achieve similar results.
Set the temperature at 250°F and setup the smoker for indirect cooking
Place a water pan below your meat if you smoker allows, or place a pan of water to the side of your smoker, away from the chimney. This will help keep moisture in the cooking chamber.
Choose a fruit wood or hardwood combination of your choice. I like the following woods for ribs: Cherry, Apple, Pecan, Oak, and Hickory. I often use Oak & Cherry together. The Cherry will give you a nice smoke ring.
How to Trim and Season your St. Louis Ribs
Remove the silver skin on the back of the ribs. Rinse and dry the ribs first to make them easier to handle. Then slide a butter knife between a rib bone and the membrane to separate the silver skin from the meat. Pull away with a paper towel to grip it, and repeat if necessary.
Season evenly on all sides with a rib rub of your choice, or use my favorite homemade Slightly Spicy Rib Rub found below… you will love this one!
Slightly Spicy Rib Rub Recipe
1 Tablespoon Coarse Sea Salt
1 Tablespoon Celery Salt
1 Tablespoon Black Pepper
1 Tablespoon Ancho Chile Powder
1 Tablespoon HOT Smoked Paprika
1 teaspoon Granulated Garlic / Garlic Powder
Hot Honey Rib Glaze
1 Cup Mike’s Hot Honey
1/2 Cup Pittston Tomato Ketchup or Other Ketchup
1/4 Cup Hoisin Sauce
1/4 Cup Apple Cider Vinegar
Add more vinegar to thin the sauce, or more honey to thicken after mixing.
Slow Smoking the Ribs without Wrapping
Below is the process I use to smoke perfect now wrap ribs almost every single time. Practice once or twice on your smoker, and you can dial in your own process.
Smoke the Ribs for 2 hours meat side up
At the 2 hour mark start spritzing the ribs with a liquid of your choice. My favorites are 75% water and 25% apple cider vinegar or just use Coors Light Beer with a splash of apple juice.
Spritz the Ribs every 30-45 minutes.
Rotate the ribs every few hours to eliminate any hot spot variations on the smoker
Check the Ribs for the “Bend” Test starting around 5 hours. If the meat bends and the bark cracks when you pick them up with tongs, then it is time to sauce the ribs with the glaze.
Glaze the ribs and put them back on the smoker for 20-30 minutes.
Pull the ribs off and let them rest for 20 minutes unwrapped
Slice and serve!
Give this a try and definitely share this recipe if you love it! You may also enjoy these other rib recipes and methods I have on my site:
I purchased the new Rec Tec 700 about 4 months a go, after searching for the best pellet smoker under $1500. There are so many pellet smokers out there, it can be a real chore to narrow down your final choices. In the end, I narrowed my choices down to three pellet grills:
What drove my decision towards purchasing the Rec Tec 700 pellet smoker was the strong loyalty that all Rec Tec owners have towards their Rec Rec Smokers. I have had so many comments on my YouTube Channel videos about the quality of the product itself and the amazing response they get from their customer service team at Rec Tec. Many people have even had the owners themselves respond to their questions during the weekend. Definitely a team of people that care about their products and the people who use them.
The other strong items that drove me towards purchasing the Rec Tec 700 were the Overall Design and Looks of the Pellet Smoker, the rave reviews of the Temperature Controller, and the 40 lb pellet capacity of the pellet hopper. You can view my initial impressions of the Rec Tec 700 below or on my youtube channel.
After 4 months of use, let me tell you the best and worst things about the Rec Tec 700 Pellet Smoker, so you can make your own decision on whether to purchase the grill.
The Best Things about the Rec Tec 700
Sleek and Fun Design
This was a primary driver for my decision to purchase the grill. This grill is bad ass and looks great on your patio. The integrated bull horns on the front look great and the design of the Pellet Hopper is real sleek. I love the way the hopper is hidden behind the grill, so all you see is the front of the grill, which looks great. This was important to me, as I knew I wanted to build a grill table for my pellet grill. You can check out the grill table I built here.
Overall Quality of the Build
The Rec Tec 700 is a tank! This thing is built to last and is built out of thick steel and stainless steel parts. They put their name and money on the line with the quality of the build too, as it comes with a 6 Year Warranty! I recommend having a friend around when you put this pellet smoker together, as it is real heavy. I kind of threw my back out when lifting it up into position. Very sturdy build.
Huge Hopper Capacity
You cannot beat a 40 lb pellet hopper capacity. This hidden pellet hopper is huge! From my approximations, you could smoke for 36 hours straight before running out of pellets! Fire that sucker up on a Friday afternoon and you would be good until Sunday morning… wow!
Quality Thick Stainless Steel Cooking Grates
I love that it comes with high quality cooking grates that should last virtually forever. A lot of companies cheap out on this part and make the customer replace the grill grates 2 years later as they become a rusty mess. These should last a very long time.
Temperature Controller is Top Notch
I absolutely love this temperature controller. It is accurate as adavertised, but the best part is the ability to calibrate the temperature to your desired temperature monitor. So, if your ThermoWorks probe is reading 10 degrees higher than the grill is reading on its monitor, you can calibrate it to your trusted temperature gauge. I was not aware of this feature when I purchased it, but this is a game changer for me.
Zero Operational Issues or Problems
I have had zero operation issues with this grill. No issues with the pellets feeding and no issues with it burning out at any point. It maintains temperature rock solid and does what it is supposed to do. Works great, like it should!
The Wireless Rec Tec App
When I first purchased the Rec Tec 700, the app was not that great. However, they have made huge improvements and now it is one of the strong points of the grill. You can turn on your smoker withe the app, you can change temperature easily, and it gives you alerts when you hit temperature limits or if the temperature is reading high or low from the set point. I now love this app!
The Worst Things about the Rec Tec 700 Pellet Grill
No Hopper Chute to Empty the Hopper
This one is not a deal breaker for me, as I do not switch up the pellet “flavor” or type of wood very frequently. If you love to experiment with different types of wood frequently, then this could be a potential reason to look elsewhere.
No Integrated 2nd Shelf for a 2nd Grill Grate
This is the one feature I really think this grill should have. At at $1200 price point, I really think there should be an integrated shelf or at least an integrated bracket for a 2nd shelf. Currently, you can purschase a second shelf that stands right on top of the main shelf. Definitely an oversight for me and the one improvement I would love to see on future grills from Rec Tec.
It takes a long time to achieve higher temperatures
This large smoker takes a real long time to heat up to high temperatures. If you are looking to grills steaks or burgers on this grill, you should know that it takes 20-30 minutes to heat up to to 450°F. I have reverse seared a few ribeyes on this grill, and it it takes quite a while to get it done with that long ramp up time.
Light Smoke Flavor
The smoker flavor from Pellet Smokers can be underwhelming, depending on your preference of how much smoker flavor meat should have. This is true for the Rec Tec 700 as well. Ideally, I wish it would give a little more smoker flavor to the meat. If you have a charcoal smoker or a stick burner, you should know that this will not give you the same results. The results are not bad… but there is definitely less smoke flavor in the meat.
This is a personal choice, but I have had a lot of fun with my Rec Tec 700. Before I had a child, I did not see the reason to have a pellet grill, but now I love the convenience of having a pellet smoker. This smoker really is the ultimate in convenience and performance. It maintains temperatures accurately and has the ability to calibrate to your desired temperature, which I feel makes this smoker stand apart from some of the other pellet smokers out there. Combine that with the thoughtful design and it is certainly one of the best backyard pellet smokers out there.
My favorite things I have cooked on the Rec Tec 700 are St. Louis Pork Ribs and Smoked Pork Butt. It seems to really do well with high fat content cuts, such as the ribs and pork shoulders. I have also cranked out some pretty good wings with little effort. That is the best thing about the Rec Tec… it is just super easy to use and produce quality food.
Is it worth $1200? I would say yes. I think the quality and the long 6 year warranty justify the price tag. I know this costs too much for some, but I do feel it is a good value given the high quality build. If you are looking for a lower priced smoker, they also have smaller smoker options with the same high quality temperature controller. There are also a number of charcoal smokers under $300 or so that give amazing results too. You can check out my top charcoal smokers under $300 here.
If you love using your Rec Tec 700 and want to upgrade the look and feel of your Rec Tec Bull, then this DIY Rec Tec 700 Grill Cart might be the project for you. You can build this grill table in about a weekend’s time and it should last for many years of backyard BBQ fun. If you want detailed plans for this Rec Tec 700 Grill Cart, you can buy them right here.
I purchased the Rec Tec 700 for the look and the performance, but I wanted to take the look and function up a notch. I did not enjoy the small side table it comes attached with and did not want to spend nearly $200 for the front table accessory. After looking online for possible grill carts to build for a built-in look, I really did not find anything out there. So, this compact grill table is my solution. The convenience of the Rec Tec 700 Bull is taken to a new level, with tons of storage.
If you would rather watch a video on the build of this Rec Tec Table, you can check out my YouTube video below:
Rec Tec Grilling Cart Dimensions
The foot print of this grill cart is 6’9″ x 2’9″, which is relatively compact for the size of the grill. It has counter space on each side of the grill and has tons of storage underneath for Pellets, Grill Grates, and temperature monitors. The height is close to 36″ tall, which is the standard countertop height for kitchens.
The best way to show you how to build this grill table is to show you pictures of different progress points along the way. It is framed out of pine and then trimmed out with cedar material for all the sides and countertop as well. It came out beautiful after staining the sides and sealing the counter.
I hope you found all of these images useful and perhaps a source of inspiration to build your own grill table. I have built a number of different Grill Tables for Big Green Eggs in the past, and have found this Rec Tec Grill Table just as useful to hold all of my grilling supplies provide a lot more counter space. If you want detailed plans, you can purchase them right here.
When I decided to move my big green egg closer to the house, I had to come up with a new Big Green Egg Table to fit the smaller space, provide some storage, and look somewhat modern to compliment the overall look I am going for in the backyard. After hours of drawing up plans, I finally pulled the trigger to build this beautiful new addition to my backyard. During the process I also developed detailed Big Green Egg Table Plans for Large and XL sized Green Eggs.
If you are looking to build your own Big Green Egg Table, this one is pretty easy to build and looks great too. And… I have developed detailed plans for both the Large and XL sized eggs. And if you own a medium, you could easily modify the plans for the large sized egg. CLICK HERE to see ALL of my Grill Table Plans currently Available. If you are not sure which one to buy, I sell all of them packaged together for one low price.
The build itself was quite easy with the proper tools. These are the tools I would recommend having to complete the build:
Power Drills and Drill Bits
A variety of clamps which come in handy.
Finish Nail Gun
You can find the tool sets and the hardware for the build HERE on my Amazon Storefront. Once you have the proper tools, this build can be done in one full day or split up into 2 days at a more relaxed pace.
Video Showing the Table Build
Building the Frame for the Big Green Egg Table
The first step is to build the frame for the Big Green Egg Table. I have taken a lot of time to optimize the dimensions of the frame to minimize the table footprint, while still giving you the most storage under the egg. I chose to use 2×4 Cedar material as cedar holds up well in the outdoors. You can also use 2×4 pine material to save money if you are keeping your egg table under a canopy.
After you have the frame completed and mounted casters on the bottom of the frame, is is time to build the countertop and assemble the rest of the table..
I chose to use 2 x 8 cedar for the countertop for a very sturdy surface that can be cantilevered past the frame of the table. I think this detail gives the egg table a distinct look compared to others. I prepared the 2×8 for glueing by ripping 1/4″ off of each side of the boards to give the joints a nice square appearance. After glueing the countertop, I heavily sanded the countertop and applied an outdoor sealer several times with light sanding in between. I then cut the hole for the green egg before mounting the countertop to the frame.
Siding Installation and Finishing Touches
After the countertop was mounted I installed 3/16″ tongue and grove siding in a vertical orientation for a modern look on all 3 sides. Then to finish things off, I custom cut 1×4 and 1×6 cedar material to trim out the front framing of the table. This part is optional, but makes the table look real sharp.
All of these details can be found in my table plans for the Large or XL Green Egg. I have sold hundreds of table plans and have received very good feedback from costumers on the details and information found in the plan sets. All plan sets have full dimensions for every single cut needed and complete lumber and hardware lists. I am confident these plans will save you time and money. Plans may be purchase below for the Large or XL egg. If you are not sure which one to buy, I sell all of them packaged together for one low price. CLICK HERE to see ALL of my Grill Table Plans currently Available.
If you are like me, you are always looking for a new tasty chicken wing recipe. Well, I got a good one for you here. I have been addicted to these crispy grilled hot honey chicken wings for the last 6 months, and I still have not gotten enough of them. What makes this chicken wing recipe so good? Well, I think it’s the balance of flavor between the salty rub with a punch of herbs and spices balanced with the sweet heat of the Mike’s Hot Honey glaze on top. Combine those flavors with the most crisp chicken skin I have ever achieved on a grill, tender fall off the bone juicy chicken, and we have ourselves a winner. Let’s get grilling these crispy grilled hot honey chicken wings!
Basic Steps for Grilling Crispy Skin on Chicken Wings
Rinse and dry your chicken
Rub with my secret Salty Herby Chicken Rub
Grill over indirect heat at the high temperature of 500 degrees F.
Turn the chicken every 20 minutes until the skin is very crispy – typically 1 hour or slightly more
Salty Herby Chicken Rub
Coat the rinsed and dry chicken with an even amount of our secret rub. This rub is on the salty side, so you do not want to cake it on… just a nice even shake.
Course Ground Black Pepper 1/2 Tablespoon
Sea Salt 2 Tablespoon
Sweet Paprika 1 Tablespoon
Turmeric 1/2 Tablespoon
Coriander 1/4 Tablespoon
Cumin 1/4 Tablespoon
Thyme 1.5 Tablespoon
Oregano 1 Tablespoon
Grilling Method for Crispy Chicken
Ideally, I would use a Weber Kettle with a Medium Sized Vortex setup. I was skeptical of the Vortex, but became a believer after my first evening of playing around with it. The added convection airflow really does make grilling crispy chicken an easy task. You want the dome temperature in the grill to be around 500 degrees F. After that, you can place the seasoned chicken on the grill and rotate it every 20 minutes until the chicken is very crispy and has an internal temperature over 165 degrees F.
If do not have a weber kettle with the vortex accessory, then setup whatever grill you have for indirect cooking at a temperature over 450 degrees F. If you have a weber kettle with out the vortex, then setup your baskets on the outside and get the grill not and hot!
Sweet & Hot Honey Glaze
This is a great BBQ Sauce for any pork or chicken. I developed this glaze for this recipe, but I have found myself using it on ribs a lot too. So easy to make and it will last a month in the fridge.
Drizzle the glaze over your chicken wings and you are ready to serve the masses. I think you will absolutely love this recipe. I am pretty confident you will look like a star if you serve this up to your friends or family at the next backyard outing. Thanks for checking out the recipe and be sure to share if you like what you see! If you are a chicken wing lover, then you may want to also check out my other chicken wing recipes:
Have you ever experienced painfully dry chicken? Perhaps cooked by close friends or family… or even yourself? I feel your pain. I have experienced my fair share of pretty terrible grilled chicken breasts. Sometimes dry or sometimes rubbery, there are a lot of mistakes people make when grilling chicken breasts. I am going to fix any errors you might be making with 5 easy steps to take you to Juicy Chicken Breasts every time!
5 Easy Steps for Juicy Grilled Chicken Breasts
Slice the chicken breasts in half, making Chicken Cutlets that are about 3/4″ thick
Rinse and dry your Chicken Breasts
Apply a flavorful dry rub with a balanced spice blend. See recipe below for my Secret Chicken & Pork Rub
Marinade the chicken with olive oil and rice vinegar
Sear over high heat, around 550 degrees F, for 2-3 minutes depending on chicken thickness, until 160 F Internal Temperature.
This Video Shows you The Whole Process
1: Slicing Chicken Breasts in Half
You could call this butterflying the chicken as well. You really just want to carefully slice the breasts in half to create cutlets that are 3/4″ thick. Nothing exact here… just making the thickness more uniform and generally more thin to allow a more predictable and shorter grilling session, resulting in Juicy Chicken Breasts!
2: Rinse and Dry your Chicken Breasts
You want to do this anytime you make chicken on the grill or in the oven. It is sanitary, but also increases the penetration of the rub and marinade. If you are making dry rubbed skin on chicken, drying your chicken also give you a crispier skin.
3: Apply a Flavorful Rub
This BBQ Rub is great on chicken or pork. Give it a try… you WILL LOVE IT! Coat the dry chicken with the rub first and then apply the marinade ingredients.
2 Tablespoons Celery Salt
6 Tablespoons Kosher Salt
12 Tablespoons Brown Sugar or Turbinado Sugar
6 Tablespoons Ancho Chile
1 Tablespoons Black Pepper
2 Tablespoons Paprika
1/2 Tablespoons Onion Powder
1/2 Tablespoons Garlic Powder
1/2 tsp Ground Cumin
1 tsp Cayenne Pepper
4: Marinade the Chicken for 30 Minutes with Olive Oil & Rice Vinegar
After applying the Rub, coat the chicken with enough Olive Oil to slather both sides of the chicken. This may be the most important step to create Juicy Chicken Breasts. You want enough olive oil that the Rub becomes a little saucy. Then just drizzle a little bit of rice vinegar over chicken and mix together. This will create a tangy chicken marinade that will develop a nice flavor crust on the outside of the chicken when it hits the hot grill. Marinade for 30 minutes while the grill heats up to 550 F – 650 F.
5: Grill the Chicken over High Heat at 550 °F or More
Directly from the marinade pan, place the chicken on the hot grill. Grill the chicken for 2-3 minutes per side. I often grill the first side for 3 minutes and the second side for 2 minutes if they are nice and thin. If you use the same setup on your grill every time, you will start to know exactly how long your chicken breasts will take.
Let the Chicken Rest for 5 Minutes
Now the hard part… waiting a few minutes to slice up your chicken. I usually let it rest 5 minutes or longer as I finish up a side dish, such as grilled vegetables. I hope you give this recipe a try. I really found it life changing when I figured out how to make awesome chicken breasts. They are cheap, easy, and tasty… making them a great weeknight meal. Let me know if you try them out! If you eat as much chicken as I do, you may want to check out my flavor infused triple BBQ chicken recipe or my Asian Glazed Chicken Wing Recipe.
Fried chicken might be one of my top 5 favorite foods. Sometimes it is something you just have to get right now! However, it is something I never used to make at home because it makes a huge mess with all the frying oil. Well, this crispy oven fried chicken recipe changed that for good! This recipe has been tested on my family and friends, and it is have been a hit. Zero wings have been left to spare every time I make them. Maybe because I eat too many… but that’s another story. It may seem too good to be true, like Jennifer Aniston in a nighty, but crispy oven fried chicken does exist… Give this one a try!
Tips for Crispy Oven Fried Chicken
Cook in a temperature range of 400-425 degrees Fahrenheit
Coat the chicken once with an egg wash and milk mixture
Dip the coated chicken into a well seasoned mixture of flour, corn meal, bread crumbs, and corn starch. You can play with the ratios of these ingredients to find what you like best, or just follow my direction below
Bake on a wire rack for a total of 60 minutes, spraying the dry spots on the chicken with a natural oil sprayer about half way through the cook
This process is real easy. The only tools you might want to invest in prior to making the wings is a natural oil spray mister and a wire rack for a sheet pan. Beyond that, it just takes the right mixture of flour, corn meal, panko bread crumbs, corn starch, and seasonings. Below you will find step by step instructions and pictures below to take you through making these crispy oven fried chicken wings, and the detailed recipe follows at the end. Man I love these!
This is the oil spray mister that I use to make the process easy and low fat… very little oil used.
Serve the chicken wings right away or in the next few hours after they are done… they stay crispy for a long time, making them an excellent appetizer for company.
Final Thoughts on Oven Fried Chicken
You can experiment with the best cooking temperature for your oven. What I find works best for my oven is 425 F for 10 min, then I step it down to 400 F for the rest of the cook. I usually lightly spray them with the oil and flip them at the 35 minute mark and let them go another 20-25 minutes after that. So… a total cooking time of 55-60 minutes is needed. You can also use this same recipe for chicken legs and thighs. As the pieces of chicken get larger, just leave them in the oven a little longer if needed.
To season the flour mixture, use the specific seasonings I have below in this recipe or use 2-3 tablespoons of other BBQ seasonings. I always dip my finger in the dry batter and taste it to test the salt and seasoning level. You want it to be noticeable, but not strong… the seasoning should intensify with a heavy coating on the chicken.
Make delicious oven fried chicken at home with this easy recipe that will satisfy any fried chicken craving
2lbsChicken Wingscleaned and dried
2/3Cup All Purpose Flour
2/3Cup Corn Meal
2/3CupPanko Bread Crumbs
2.5tspLawrys Seasoning Salt
1tablespoonsCoconut Sugarleave out if needed or use sifted light brown sugar
2TablespoonsOlive Oilor Peanut or Veg. Oil
Turn your oven to 425 F
Wash and dry the chicken
Add egg wash ingredients to a bowl and whisk together. Add 1/2 cup hot sauce for hot wings.
Add all dry batter ingredients to a shallow bowl.
Line your sheet pan with foil and add the wire rack
Add 3-5 wings at a time to the egg wash mixture. Then transfer to the dry batter mixture. Coat on all sides. Shake off excess before placing on the oven rack.
Bake for 10 min at 425 F
Lower your oven to 400 F and bake for 25 more minutes.
Remove from oven and spray with olive oil or peanut oil where the flour coating is still dry and light colored. Flip wings and spray as needed to wet the dry spots on the opposite sides of the chicken. Put back in oven for another 25 minutes or until dark golden brown and crispy.
Substitute 2-3 tablespoons of BBQ seasoning if you want to simplify the process. Try to use something that is more salty than sweet and a little heat is nice.
If you want your wings hot, double the amount of cayenne in this recipe and then add 1/2 cup of hot sauce to the egg wash mixture.
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Hi, my name is Keegan Lare and I love to create delicious grilled and smoked food, bursting with bold flavors. I also love to see my friends and family try something tasty and new. It is in this spirit that I created Seared & Smoked.