Garlic and Onion Chicken and Corn on the Cob on the Big Green Egg

After the Fun Run and 5k Saturday, and a couple of stops to buy a new weed eater and a few groceries, we came home.  The kids played on their water slide while I cut the grass.  Matthew and Olivia helped me rake.  William was recovering from what I hope is a lesson he will remember for a while about not jumping from off the top of the water slide to the ground.

After all of that I fixed some garlic and onion chicken and corn on the cob on the Egg.

The corn on the cob was wonderful – I love silver queen.  The chicken was good, but next time I will marinate it longer.  Follow the directions below, and I think you will enjoy it.

Garlic and Onion Chicken


  • Boneless chicken breasts, cut into strips
  • 2 medium onions
  • 12 cloves of garlic, peeled
  • 1/2 cup water
  • 1 TBSP apple cider vinegar
  • 4 TBSP lime juice
  • 1 TBSP black pepper
  • 1 TSP salt


  1. Combine the onion, half of the garlic, the water, EVOO, and the apple cider vinegar in a food processor.
  2. Marinate the chicken in this mix inside a ziplock bag for 24 hours.
  3. Remove the chicken from the marinade.
  4. Pat dry.
  5. Mince the remaining 6 cloves of garlic.
  6. Add the minced garlic to the lime juice, pepper, and salt.
  7. Thoroughly coat the chicken with the lime juice mixture.
  8. Heat up the BGE to 600 degrees.  (I have done this with and without the plate setter, and it works both ways.  The Egg heats up quicker without the plate setter, but if you do not use it, you have to be more careful of flame-ups.)
  9. Cook the chicken on the Egg until the internal temperature reaches 165 degrees.

Grilled Corn on the Cob


  • Enough ears of corn to feed your guests
  • 1/2 TBSP butter, melted, per ear of corn
  • black pepper to taste


  1. Soak the ears of corn (in the husk) in a bucket of water for 1-2 hours;
  2. Gently pull back the husks (but do NOT remove them), and silk and clean the corn;
  3. Rub the melted butter on the corn, and sprinkle on the pepper;
  4. Pull the husk back over the corn and tie closed with a small string;
  5. Grill on the Egg at 400 degrees for approximately 25 minutes.

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