Mastering perfectly cooked poultry is about controlling heat and properly rendering the skin. Many home cooks contend with flare-ups or rubbery skin, but following this Lemon Garlic guide for grilling chicken thighs on the Big Green Egg will deliver juicy, restaurant-quality results. Use the raised-direct method so the ceramic dome’s convective heat cooks evenly without burning the meat. This approach creates a stable environment that turns ordinary bone-in chicken thighs into a flavorful centerpiece.
This recipe depends on a bold, umami-forward marinade that balances bright lemon with savory soy and fish sauce. Bone-in thighs carry enough fat and connective tissue to stay forgiving over charcoal, making them ideal for this technique. Maintain a steady 450°F dome temperature to slowly render fat, then finish with a high-heat sear for crisp skin. Stabilize your vents and follow the steps below for Big Green Egg Lemon Garlic Chicken Thighs.
