Smoked Island Style Chicken on the Big Green Egg (Kamado)

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This recipe is a must try because it is absolutely loaded with tropical flavors. The chicken is marinated for a few hours, grilled and then topped with a tropical style salsa which delivers an excellent flavor.

This original recipe was found at the Big Green Egg site and created by Chef Lee Ann Whippen in which I will go into some more detail on the cook with a video and photos.

Smoked Island Style Chicken Ingredients

• Up to 6 – Chicken Breast, Boneless
• 14 Oz – Unsweetened Coconut Milk
• 3 Tablespoons – Freshly Minced Cilantro
• 1/8 – Teaspoon – Ground Cinnamon
• 2 Tablespoons – Freshly Squeezed Lime Juice (Marinade)
• 2 Tablespoons – Freshly Squeezed Lime Juice (Salsa)
• 1 – Seeded and Minced Jalapeno (Marinade)
• 1 – Seeded and Minced Jalapeno (Salsa)
• 1/4 Cup – Chopped Red Onion
• 1/2 Cup – Chopped Tomato
• 1/2 Cup – Chopped Mango
• 1/4 Cup – Chopped Green Bell Pepper
• 1/4 Cup – Chopped Yellow Bell Pepper
• 1/2 Teaspoon – Kosher Salt
• 1/2 Teaspoon – Chili Powder
• 1 Tablespoon – Honey

How to Make the Island Style Chicken Marinade?

Island Style Chicken Marinade Ingredients

• 14 oz – Unsweetened Coconut Milk
• 3 Tablespoons – Minced Fresh Cilantro
• 1/8 Teaspoon – Ground Cinnamon
• 2 Tablespoons – Freshly squeezed Lime Juice (roughly 2 Limes)
• 1 – Seeded and Minced Jalapeno

In a bowl, add the minced and seeded Jalapeno and freshly minced cilantro.

Add the ground cinnamon.

Add the unsweetened coconut milk.

Finally, add the freshly squeeze in two limes. Once complete mix well. Add the chicken, mix into marinade and refrigerate for about two hours.

How to Make the Smoked Island Style Chicken Salsa?

Island Style Chicken Salsa Ingredients

• 1/4 Cup – Chopped Red Onion
• 1/8 – Teaspoon – Ground Cinnamon
• 2 Tablespoons – Freshly Squeezed Lime Juice (Roughly 2 Limes)
• 1 – Seeded and Minced Jalapeno
• 1/2 Cup – Chopped Tomato
• 1/2 Cup – Chopped Mango
• 1/4 Cup – Chopped Green Bell Pepper
• 1/4 Cup – Chopped Yellow Bell Pepper
• 1/2 Teaspoon – Kosher Salt
• 1/2 Teaspoon – Chili Powder
• 1 Tablespoon – Honey
• Lime Wedges & Cilantro Sprigs for Garnish

Now that the chicken is marinading it is now the perfect time to start working on the tropical salsa. On a cutting board, remove the cores, de-seed and dice the Tomato, Mango, Green Bell Pepper, Yellow Bell Pepper, Onion and Cilantro.

Add all the chopped ingredients into a mixing bowl. Set Aside.

De-seed and mince the Jalapeno. Add it to the mixing bowl.

Add the chili powder, salt, and Honey. Take two limes and also add the juices to the bowl.

Mix the bowl up and your salsa is complete. Cover with plastic wrap and throw it in the fridge until the chicken is complete.

How to Setup the Big Green Egg for the Smoked Island Style Chicken?

Fire up the Big Green Egg and get it dialed into 350 degrees. This can be either cooked direct or indirectly. I personally prefer indirect so it gets a little more of a smoke flavor into the chicken.

How to Smoke the Island Style Chicken on the Big Green Egg?

Now that the chicken has marinaded for a couple hours it is time to get them on the Big Green Egg. Once the BGE is up to about 350 degrees remove the chicken from the marinade and set it on the grate.

I typically probe mine to monitor it more easily but you should be able to let it cook for a good 10 minutes then give it a good flip. Allow it to cook another 10 minutes and start checking the temperature.

Using a Thermapen Thermometer ensure that your have achieved 160 degrees. Once it hits 160 degrees it is ready to be pulled.

Now it is time to get it plated. Simply add the chicken to the plate followed by the tropical salsa (cutting the chicken is optional but was done for show here).

Follow this up with some cilantro sprigs and lemons to help decorate the plate. Enjoy this tropical flavor packed meal!

Looking for more Big Green Egg recipes? Look no further. Check out my best recipes on the Big Green Egg!

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