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Sear all the chicken pieces for about two to three minutes per side, turning only once, until golden brown, making sure to not let the skin char. For leg pieces, give them a quarter turn every 90 seconds. If the grill flares up, temporarily move the chicken away from the coals.
Place the chicken, skin side down, onto the Big Green Egg grill grate. Cook for 8 to 10 minutes on each side of the breast, or until a meat thermometer inserted in the thickest part of the chicken breasts registers a temperature of 170 to 180 degrees Fahrenheit.