Big Green Egg Million Dollar Chicken

By Todd Martin January 26, 2026 16 mins read 10 Views

The “Million Dollar Chicken” is a legendary dish that earned its fame at The Standard Grill in New York City. It is a recipe that lives up to its name, promising a level of decadence and flavor that transforms the humble bird into a true culinary event. While the original has captivated diners for years, bringing this masterpiece to the Big Green Egg adds a layer of wood-fired depth that takes it to an even higher level.

The secret lies in a glaze that is remarkably simple yet incredibly sophisticated. As the chicken roasts, the sugars and fats meld with the smoke to create a skin that is crackling, savory, and undeniably rich. Once you experience the way the Big Green Egg renders the fat and sets this glaze, you will never want to roast a whole chicken any other way.

This is the ultimate Sunday roast for those who want to impress without overcomplicating the process. Now sit back, grab a crisp, cold glass of Pinot Gris, and enjoy this recipe for Big Green Egg Million Dollar Chicken.

Step 1: Gather the Ingredients

While the name might suggest an expensive grocery list, the beauty of the Million Dollar Chicken is that it relies on a handful of high-quality, accessible ingredients. Each component plays a specific role in building the layers of fat, acid, and heat that define this dish.

The Star of the Show

Whole Chicken: Look for a high-quality roasting bird, typically in the 4 pound range. A fresh, air-dried chicken will always yield the best results for achieving that sought-after crispy skin.

The “Million Dollar” Glaze

Crème Fraîche: This is the secret weapon. Unlike sour cream, crème fraîche has a higher fat content and won’t curdle under the high heat of the Big Green Egg. It provides the rich, velvety base for the glaze.
Harissa: This North African chili paste adds a complex, smoky heat and a beautiful red hue to the bird. It is the perfect partner for the wood-fired flavor of the Egg.
Shallot and Garlic: These aromatics provide a foundational savory note that infuses the meat as it roasts.
Lemon and Fresh Thyme: The lemon cuts through the richness of the fat, while the thyme adds an earthy, floral aroma that is classic for roasted poultry.

The Foundation

Sourdough Bread: Do not skip this. The sourdough is placed underneath the chicken to act as a “shelf.” As the chicken roasts, the sourdough toasts in the rendered Wagyu-like chicken fat and drippings, creating what many consider to be the best part of the entire meal.
Salt and Pepper: As always, use kosher salt and freshly cracked black pepper to ensure the seasoning is bold and even.

By keeping the ingredients simple, you allow the quality of the bird and the unique cooking environment of the Big Green Egg to shine.

Step 2: Prep the Glaze

The secret to the “Million Dollar” finish starts with the texture of your aromatics. Prepping the glaze is easy, but the technique here is what ensures the flavor is infused into every inch of the skin without any chunky bits that might burn.

The Power of the Microplane

Start by micro grating the shallots and the lemon zest. By using a microplane instead of a knife, you are essentially turning these ingredients into a fine paste.

The Shallots: When you grate the shallots, you release all their natural juices and create a pulp that blends seamlessly into the crème fraîche. This allows the onion-like sweetness to penetrate the chicken skin more effectively than diced pieces ever could.
The Lemon Zest: This is where the bright, citrus aroma lives. Grating just the yellow zest—avoiding the bitter white pith—adds a floral high note that balances the heavy fats of the glaze.

The Infusion

Because these ingredients are so finely processed, they become “suspended” in the glaze. When the heat of the Big Green Egg hits the bird, these micro-grated aromatics melt into the rendering chicken fat. This creates a smooth, lacquered finish rather than a textured rub, which is exactly how this chicken gets its namesake million dollar look.

Once your shallots and lemon zest are prepped, you have the flavor foundation ready to be mixed into the creamy base.

Now that your aromatics are prepped, it is time to build the actual glaze. This mixture is what creates that iconic, lacquered finish on the Big Green Egg. To make the glaze, mix the crème fraîche with the fresh lemon juice, lemon zest, micro-grated shallot, and Harissa.

The Science of the Glaze

This isn’t just a sauce; it is a functional roasting medium.

The Acid: The lemon juice acts as a tenderizer, helping to break down the proteins in the skin so it becomes incredibly crisp.
The Fat: The crème fraîche is the “carrier.” Because it has such a high fat content, it bastes the chicken continuously as it melts, preventing the breast meat from drying out.
The Heat: The Harissa provides a subtle, background warmth and a deep orange-red color that looks stunning once it hits the wood fire.

The Chill Step

Once everything is thoroughly combined into a smooth, vibrant orange cream, put the glaze back in the refrigerator until needed later.

This step is more important than it seems. Chilling the glaze allows the flavors of the shallot and lemon zest to marry and infuse into the crème fraîche. Additionally, applying a cold glaze to the chicken helps it “stick” to the skin better, ensuring a thick, even coating that stays in place when you first put the bird onto the hot grill.

Step 3: Prep the Sourdough Bread

While the chicken is usually the star, the sourdough bread in this recipe is a strong contender for the best thing you’ll ever eat. This isn’t just a side dish; it’s a culinary “drip tray” that captures every bit of flavor the chicken releases during the cook. When you are ready to cook the chicken, get 3 thick slices of sourdough and drizzle each side with olive oil. Place them in the bottom of your roasting pan.

The Foundation of Flavor

The choice of sourdough is intentional. Its sturdy structure and fermented tang provide the perfect backbone to stand up to the intense heat and the richness of the chicken fat.

The “Thick” Rule: Make sure you are cutting these slices at least an inch thick. You want them substantial enough to soak up the juices without disintegrating into mush.
The Olive Oil Seal: Drizzling both sides with olive oil serves two purposes: it helps the bread develop a golden-brown “fry” on the bottom of the pan, and it prevents the bread from sticking.
The Placement: Arrange the slices so they form a platform directly in the center of your pan. This ensures that as the bird roasts above them, every drop of the “Million Dollar” glaze and rendered fat falls directly onto the bread, essentially “confit-ing” the sourdough as the cook progresses.

The “Sopping” Effect

By the end of the cook, the bottom of the bread will be crisp and fried, while the top will be saturated with a mixture of melted crème fraîche, Harissa, and savory chicken drippings. It’s a technique that turns a simple loaf of bread into a rich, savory treasure.

Step 4: Prep the Chicken

With the sourdough platform ready, it’s time to focus on the bird. This stage is all about building flavor from the inside out and ensuring the chicken maintains a beautiful shape during the roast.

Seasoning with Intention

First, season the chicken inside and out with salt and pepper. Don’t be shy here; the salt is crucial for drawing out moisture from the skin to help it crisp, while also penetrating the meat to ensure it isn’t bland. Make sure you get plenty of seasoning into the cavity, as this is where the aromatics will be working their magic.

The Aromatic Core

Next, you are going to create a “flavor furnace” inside the bird. Stuff the cavity with:

Fresh Thyme: As the bird heats up, the oils in the thyme release a classic, earthy aroma.
Lemon Juice & Halves: Using the juice provides immediate acidity, while the spent lemon halves release steam and citrus oils that keep the breast meat incredibly moist.
Bay Leaf: This adds a subtle, savory “herbal” depth that ties the lemon and thyme together.

The Truss for Success

Tie the chicken legs together with butcher’s twine. This isn’t just for aesthetics; trussing the legs keeps the bird compact. This prevents the legs from flopping outward and overcooking, and more importantly, it helps the chicken sit high and proud on its sourdough throne.

The “Throne” Placement

Carefully place the chicken on top of the bread in the roasting pan. You want the bird centered so that as the fat renders and the glaze eventually begins to melt, it creates a direct “drip path” onto the sourdough. By the time this hits the Big Green Egg, the chicken is essentially a self-basting masterpiece waiting to happen.

Step 5: Setup the Big Green Egg

Now that your chicken is prepped and sitting on its sourdough throne, it’s time to harness the power of the Big Green Egg. Preheat your EGG to 450°F measured at the dome. This higher temperature is crucial for the “Million Dollar” effect, as it creates the intense radiant heat needed to render the fat and crisp the skin quickly.

The Indirect Advantage

Using a ConvEGGtor (heat deflector) is essential for this recipe. By setting up for indirect heat, you turn your Big Green Egg into a world-class outdoor convection oven.

No Scorching: The ConvEGGtor shields the bottom of your roasting pan from the direct flame of the charcoal. This is vital because it allows the sourdough bread to fry gently in the chicken fat without burning to a crisp before the bird is finished.
Circulating Heat: The ceramic walls of the Egg reflect that 450°F heat all around the bird, ensuring the dark meat of the legs and the white meat of the breast cook evenly.

The First Hour

Once the temp is locked in, place the roasting pan directly on the grate and close the dome. Let the chicken roast for one hour undisturbed.

During this hour, a few magical things happen:

The Render: The high heat begins to melt the chicken fat, which starts to soak into the sourdough slices below.
The Steam: The lemon and aromatics inside the cavity begin to steam, keeping the meat juicy even at this high roasting temperature.
The Foundation: The skin begins to tighten and brown, preparing the perfect surface for the “Million Dollar” glaze we’ll be adding shortly.

Resist the urge to “peek.” Every time you open the dome, you lose that precise 450°F convection environment. Trust the Egg to do its job.

Step 6: Apply the Glaze

At the one-hour mark, you are going to open the dome to a sight that is already impressive. The skin should be a beautiful golden hue, and the sourdough below will be bubbling in the rendered chicken fat. Using a Thermapen, check the internal temperature in the thickest part of the breast. For this recipe, we are looking for a measurement of 155°F.

The Magic of 155°F

Checking the temperature at this specific point is the “So What” of the entire process. 155°F, the chicken is structurally cooked but still has enough “runway” left to absorb the glaze without the meat becoming overdone. The carry-over cooking that happens in the final stage will bring the bird to the safe and juicy finish of 165°F.

Now the Fun Begins!

This is the moment the recipe earns its name. Grab that chilled glaze you prepped earlier. Because the chicken is hot and the glaze is cold, you are about to create a culinary “lacquer.”

The Application: Carefully spoon or brush the Harissa and Crème Fraîche glaze over the entire surface of the bird. Don’t be afraid to be generous—you want a thick, even coating.
The Sizzle: As the glaze hits the 155°F skin, the fat in the crème fraîche will immediately begin to melt and meld with the chicken’s natural oils.
The Bread Bonus: Any excess glaze that drips off the side of the bird isn’t wasted; it falls directly onto the sourdough, adding a creamy, spicy, citrusy layer to your “Million Dollar” toast.

Once the bird is fully coated in that vibrant orange glaze, you are ready for the final push to the finish line.

Step 7: Flip the Bread

Once the glaze is applied, it’s time for a quick but critical maneuver. Remove the roasting pan from your Big Green Egg and carefully lift the chicken out of the pan, letting it rest on a cookie sheet for just a moment. Now, use tongs to turn the bread slices over in the pan so they can soak up the flavors on the other side.

The “Burnt Bread” Truth

I have to be honest with you… during this cook, I let my sourdough go just a little too long, and it picked up a bit more “char” than I intended. The high 450°F heat of the Egg is unforgiving, and because that sourdough is sitting in a pool of fat, it can go from perfectly fried to over-toasted in a matter of minutes.

How to Avoid the Burn

To ensure your bread stays in that “million dollar” sweet spot of golden-brown and crispy, keep these tips in mind:

The Liquid Level: If your bird is leaner and isn’t rendering much fat, the pan can dry out, causing the bread to scorch. If the pan looks dry at the hour mark, add a splash of chicken stock or even a little more olive oil before flipping the bread.
Rotate the Pan: Most grills have “hot spots.” When you pull the pan out to flip the bread, rotate the entire roasting pan 180°F before putting it back in. This ensures even browning.
The Shield: If you notice the bread is getting dark too quickly but the chicken still needs time, you can loosely tent the edges of the pan with aluminum foil to protect the sourdough while the bird finishes.

The Flip

By flipping the bread now, the side that was previously face-down (and likely the crispest) gets a chance to bathe in the newly applied Harissa glaze that will soon be dripping down from the bird. Once the bread is flipped, place the chicken back on top of its sourdough throne and get it back into the heat.

Step 8: The Finish

With the bread flipped and the chicken repositioned on its throne, we enter the home stretch. This is where the “Million Dollar” transformation truly happens. Using the chilled crème fraîche glaze, baste the chicken generously from top to bottom.

The Basting Effect

As you apply the glaze, you will see it immediately react to the heat, turning into a shimmering liquid that cascades down the sides of the bird. This is exactly what you want. This liquid gold carries the Harissa, shallot, and lemon zest deep into the nooks and crannies of the skin, while the excess drips onto the flipped sourdough to create a second layer of flavor.

The Two-Stage Finish

To get that thick, lacquered crust, we use a double-glaze technique:

The First Ten: Place the pan back into the Big Green Egg and close the dome for 10 minutes. This allows the first layer of glaze to “set” and begin caramelizing against the skin.
The Final Coat: Open the dome and repeat the glazing process one more time. This second layer adds depth and ensures that iconic, vibrant color.
The Target: Put the bird back in for a final 10 minutes, or until your Thermapen hits a perfect 165°F in the thickest part of the breast.

The Result

By the time you reach 165°F, the crème fraîche will have rendered down, leaving behind a savory, spicy, and slightly sweet crust that is unlike any roasted chicken you’ve ever had. The skin will be tacky and rich, the meat will be incredibly moist from the indirect convection heat, and the bread underneath will be a decadent, savory treat that has absorbed the very best of every ingredient in the pan.

Step 9: Rest the Chicken

The moment you’ve been waiting for has arrived. Carefully pull the chicken out of the pan and place it on a wire rack to rest for 10 minutes. This pause is vital; it allows the muscle fibers to relax and reabsorb those “million dollar” juices, ensuring that every slice is as succulent as the last.

The Bread Reveal

While the bird rests, take a look at the treasure remaining in the roasting pan. The sourdough bread has undergone a total transformation. You can see where it has charred around the edges, creating a smoky, bitter-sweet crunch that contrasts beautifully with the center of the slice.

Saturated with Flavor: The bread is now completely soaked with the Harissa glaze and the savory, rendered chicken juices. It has essentially been “fried” in the essence of the bird.
The Texture: It’s a textural masterpiece… crispy on the bottom, toasted on the edges, and custardy in the middle from the crème fraîche drippings.

The Visual Cue

A well-cooked Million Dollar Chicken should have a skin that looks like polished mahogany. The rack resting method ensures that the bottom of the bird doesn’t sit in its own steam, keeping that hard-earned “lacquered” skin crisp all the way around while you wait to carve.

By the time the ten minutes are up, the bread will have cooled just enough to handle, and the chicken will be at its peak serving temperature.

Step 10: Slice & Serve

The finale of this cook is as impressive as the flavor itself. To serve, slice the chicken and place the pieces directly on top of the sourdough bread. This isn’t just for presentation; the bread acts as a sponge, catching every last drop of juice that escapes during carving, ensuring not a single bit of flavor is wasted.

The Secret Sauce

If you have any glaze left in the bowl, or if you want to capture the drippings from the roasting pan, don’t let them go to waste. Pour the remaining mixture into a small saucepan and reduce it over low heat on the stovetop for a few minutes.

The Result: The crème fraîche will thicken into a luxurious, velvety sauce that carries a concentrated punch of Harissa heat and lemon tang.
The Drizzle: Spoon this reduction over the sliced chicken and the bread just before serving. It adds a professional, high-end restaurant finish to your backyard cook.

The “So What”

This dish was absolutely fantastic. The combination of the wood-fired Big Green Egg, the rich acidity of the glaze, and the decadence of the “schmaltzy” sourdough makes it clear why this is called Million Dollar Chicken. It’s a meal that feels expensive and sophisticated, yet it’s rooted in simple techniques that anyone with an Egg and a Thermapen can master.

From the crackle of the skin to the custardy center of the sourdough, this recipe is a game-changer for your Sunday roast rotation. Give it a try, and I promise you’ll never look at a plain roasted chicken the same way again.