Grilled Citrus Chicken Thighs on the Big Green Egg

By Todd Martin February 9, 2026 9 mins read 8 Views

Last week, I fired up the Big Green Egg for a Mojo Pork Tenderloin that turned out fantastic. After the cook, I realized I still had a surplus of fresh oranges, limes, and ginger on hand. Rather than letting those bright, vibrant ingredients go to waste, I decided to repurpose that same signature flavor profile for a new experiment: Big Green Egg Citrus Chicken Thighs.

What started as a “no-waste” kitchen project quickly evolved into one of the most refreshing chicken dishes I have ever pulled off the grates. The natural sugars in the citrus juice caramelize beautifully over the charcoal, creating a sticky, zesty crust that perfectly complements the rich, dark meat of the thighs. This is “Grilling by Feel” at its best—taking what you have on hand and elevating it into a professional-grade meal.

So, sit back, pour yourself a crisp glass of Chardonnay, and enjoy this 2026 refresh for Big Green Egg Citrus Chicken Thighs.

Step 1: Gather Your Ingredients

The beauty of this dish lies in the brightness of the fresh components. To get that authentic, zesty punch, skip the bottled juices and go straight for the real thing. The combination of citrus and aromatics creates a marinade that is both a tenderizer and a flavor powerhouse.

Here is what you will need:

The Liquids: Soy sauce for salt and umami, and high-quality olive oil to help the chicken sear without sticking.

The Protein: 6 to 8 bone-in, skin-on chicken thighs. (The bone helps retain moisture, while the skin provides that essential crispy texture.)

The Citrus: Fresh oranges and limes. We will be using both the juice and the zest for maximum impact.

The Aromatics: Fresh ginger and garlic. Grating the ginger rather than slicing it allows the juices to fully integrate into the marinade.

The Herbs: A bunch of fresh cilantro, roughly chopped.

Step 1: Gather Your Ingredients

Here is what you will need:

The Protein: 6 to 8 bone-in, skin-on chicken thighs. (The bone helps retain moisture, while the skin provides that essential crispy texture.)
The Citrus: Fresh oranges and limes. We will be using both the juice and the zest for maximum impact.
The Aromatics: Fresh ginger and garlic. Grating the ginger rather than slicing it allows the juices to fully integrate into the marinade.
The Herbs: A bunch of fresh cilantro, roughly chopped.
The Liquids: Soy sauce for salt and umami, and high-quality olive oil to help the chicken sear without sticking.

Step 2: The Marinade “Bath”

Once you have your ingredients gathered, whisk the juices, soy sauce, oil, and aromatics together in a large bowl or a heavy-duty zip-top bag.

The Timing: Let the chicken marinate in the refrigerator for at least 2 to 4 hours. You don’t want to go much longer than 6 hours, as the high acidity of the lime and orange will begin to “cook” the meat, changing the texture of the chicken.

Prep the Chicken: Pat the thighs dry with a paper towel. Even though they are going into a liquid, starting dry helps the marinade penetrate the skin more effectively.

The Soak: Submerge the thighs in the citrus mixture.

Step 3: The Big Green Egg Setup and Cook

Now it’s time for the fire. For this recipe, we are using the Raised Direct method. This allows the chicken to cook over the open coals for that signature wood-fired flavor, but the extra distance protects the delicate skin and the sugars in the citrus marinade from scorching.

The Placement: Place the chicken thighs on the grate skin side up. This allows the fat to render slowly and drip down, basting the meat as it cooks without causing massive flare-ups.

The Setup: Stabilize your Big Green Egg at 350°F. You want a steady, medium heat before the meat hits the grates.

Grilled Citrus Chicken Thighs on the Big Green Egg

Achieving “The Raise”: There are a few ways to get the height you need for this cook:

The Eggspander System: Use the perimeter rack to sit your grates in the top position. This is the gold standard for citrus chicken as it provides the perfect gap between the coals and the skin.
A Tiered Grate: If you have a standard multi-level rack, use the highest level.
The “Plate Setter” Hack: If you don’t have an Eggspander, you can place your ConvEGGtor in the “legs down” position and set your grate directly on top of the ceramic. While this is technically indirect, the heat coming around the sides will give you a similar “roasted” effect.

When you place those thighs skin-side up on the raised grate, the first 10 to 15 minutes are where the magic starts. As the heat from the Big Green Egg begins to penetrate the meat, the fat tucked under the skin starts to render.

Because you are cooking Direct (even if raised), those fat droplets fall past the grate and hit the hot white coals below. The second they strike the charcoal, they vaporize, sending up a puff of “flavor-smoke” that is unique to fat-dripping-on-fire. This smoke carries the essence of the chicken and the citrus marinade back up into the dome, seasoning the meat from the outside in.

By starting skin-side up, you are essentially using the skin as a natural self-basting lid. The fat renders through the meat, keeping it juicy while the skin begins to tighten and dry out, preparing it for that final, crispy flip later in the cook. This is the “feel” part of the process—listening for that light sizzle and smelling the transition from raw citrus to caramelized fruit and smoke.

Step 4: The Temperature Check and the Rest

After about 20 minutes of cooking skin-side down (and roughly 45-60 minutes total cook time), it is time to check your progress. Precision is the difference between a good meal and a legendary one, so don’t guess… measure.

The Rest: This is the hardest part, but it is mandatory. Let the chicken rest on a platter for 10 minutes before serving. This allows the juices to settle and redistribute throughout the meat. If you cut into them too soon, all that bright citrus moisture will end up on the plate instead of in your mouth.

The Measurement: Using a Thermapen or another high-quality instant-read thermometer, probe the thickest part of the thigh, making sure you don’t hit the bone.

The Target: While 165°F is the safe internal temperature for poultry, I personally believe chicken thighs are at their peak when they hit 175°F to 185°F. At this higher range, the dark meat becomes incredibly tender as the connective tissues fully melt.

The Pull: Once you reach your desired temperature, pull the thighs off the Egg.

Step 5: The Rest and the Reveal

Once your Thermapen confirms you’ve hit that perfect internal temperature, it’s time to pull the chicken off the Egg. But don’t grab your fork just yet.

The Rest: Transfer the thighs to a warm platter and let them sit for 10 minutes. This isn’t just a suggestion; it’s a critical part of the cooking process. Resting allows the muscle fibers to relax and reabsorb those citrus-infused juices. If you cut in immediately, that liquid gold runs off the plate, leaving you with dry meat.
The Garnish: Right before serving, hit the platter with a fresh squeeze of lime and a final sprinkle of chopped cilantro. This wakes up the flavors and adds a pop of bright green against the deep mahogany of the charred skin.

The “So What?” — Why This Dish Wins

The reason this recipe is a permanent part of my rotation is the unbeatable contrast. Most chicken recipes are either “savory” or “sweet,” but this one hits every corner of your palate.

You have the acid from the lime tenderizing the meat, the natural sugars from the orange juice caramelizing into a sticky glaze, and the depth of the soy sauce providing that essential salty backbone. When you cook this Raised Direct on the Big Green Egg, you’re adding that final, irreplaceable ingredient: clean charcoal smoke.

It’s the ultimate “Grilling by Feel” success story. You took a handful of leftover aromatics and turned them into a meal that looks and tastes like a five-star entree. Whether it’s a quick weeknight dinner or a weekend showcase for friends, these Citrus Chicken Thighs prove that when you understand your grill, you can make magic out of almost anything.

What’s Next?

Now that you’ve mastered the citrus profile, you can swap out the thighs for wings or even a whole spatchcocked chicken using the same method.

The Perfect Side: Buddha’s Sweet Potato Hash

To round out the meal, a Sweet Potato Hash is the perfect companion. The natural sweetness of the potatoes bridges the gap between the smoky chicken and the bright citrus marinade, while the hearty texture makes the dish feel like a complete “Sunday Night” feast.

This hash is designed to be as versatile as the chicken itself. You can even roast the sweet potatoes in the Egg alongside the thighs if you have the space!

Ingredients

2 large Sweet Potatoes, peeled and diced into 1/2-inch cubes
1 Red Bell Pepper, diced
1 Small Red Onion, finely chopped
2 cloves Garlic, minced
1 tbsp Olive Oil or Ghee
1 tsp Smoked Paprika
Salt and Black Pepper to taste
Fresh Cilantro (for garnish)

Instructions

Sauté: Heat the olive oil in a large cast-iron skillet over medium heat.
The Base: Add the diced sweet potatoes. Cook for about 8-10 minutes, stirring occasionally, until they start to soften and develop a bit of a golden crust.
The Aromatics: Toss in the red onion and bell pepper. Continue to sauté for another 5 minutes until the peppers are tender-crisp.
The Finish: Add the garlic, smoked paprika, salt, and pepper. Cook for an additional 2 minutes until the garlic is fragrant.
Garnish: Remove from heat and toss with fresh cilantro right before serving to mirror the flavors in the chicken.