OVERVIEW
I’ve had a Big Green Egg for about four years now, and the flavours it produces when I cook a chicken on it are like nothing else. I use the EGG all year round – I’ve even cooked my Christmas lunch on it before – but this is a lovely summer dish, with lots of bright eastern Mediterranean flavours and fresh herbs.
MARINATE THE CHICKEN
In a large bowl, whisk together the marinade ingredients. Add the half chickens to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavour.
Slice the courgettes at a slight angle to create generously sized rounds, about ½ cm thick.
MAKE THE TAHINI SAUCE
In a small bowl, whisk together the tahini, garlic and lemon juice. The tahini will tighten up into a ball. Gradually add around 2 tbsp water (or a little more if needed), whisking until smooth. Add the cumin and a little salt, to taste.
SET UP YOUR EGG
Set up your EGG for both direct and indirect cooking, using the EGGspander System. Install the ConvEGGtor Basket, with a Half Moon Baking Stone bottom left, a Half Moon Stainless Steel Grid top left (for indirect cooking), and a Half Moon Cast Iron Searing Grid top right (for direct cooking). The target temperature is 180°C-200°C.
ROAST THE CHICKEN
Place the chicken halves on the Cast Iron Searing Grid on the direct side of the setup and grill for a few minutes to get a good bit of colour on the bottom. Turn and grill for a few minutes more to get a similar char on the other side.
Move to the grid on the indirect side and roast for about 30 until cooked through. You’re looking for an internal temperature of 72°C in the leg and 63°C in the breast. Rest for a good 10 minutes before serving.
ASSEMBLE THE SALAD
When the chicken is almost cooked, whisk together the salad dressing ingredients in small bowl. Place the diced tomato and cucumber in a large bowl with the chopped onion and herbs and toss to combine. Drizzle the dressing over the salad and toss gently to coat everything evenly.
Sprinkle pomegranate seeds on top for extra colour and sweetness. Leave the salad to sit for 10 minutes to allow the flavours to meld.
GRILL THE COURGETTES
While the chicken is resting, drizzle a little olive oil over the courgette rounds and grill them for a few minutes on the grid over the direct heat, turning halfway through, until nicely tender and coloured on both sides.
Garnish the chicken with chopped fresh parsley or coriander and an extra sprinkle of sumac, then serve with the grilled courgettes, Mediterranean salad and tahini sauce on the side.
