I’m a huge fan of my Char-Broil Big Easy. I was pessimistic when I bought it (I’m more a Weber-brand grill guy), but I have really loved using the Big Easy from Char-Broil. Heck, I have 3 Big Easys now and I’d be happy with more! It does a fantastic job on whole turkeys and chickens, wings, and yes, split chicken breasts like these. I was unable to resist temptation and had to pull of a piece of that delicious, crunchy chicken skin! Roasted chicken on the Char-Broil Big Easy is a wonderful thing!
Using the Big Easy is… well, easy. I marinade the chicken, fire up the fryer, put the chicken in, and a little over an hour later I have perfectly cooked roasted chicken. No fussing with fryer temperatures, or checking the meat temperature every 15 minutes, just walk away (ok, you shouldn’t leave a lit grill unattended) and come back later.Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Roasted Chicken on the Big Easy
- 4 cloves garlic minced
- 1 tablespoon more or less dried dill
- 1 tablespoon more or less dried rosemary, crushed
- 1/4 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 split chicken breasts skin on or off
- Combine all but the chicken breasts. Taste the marinade and add more dill or rosemary if you wish.
- Rub the marinade all over the chicken. If you left the skin on, try to slide your fingers in between the skin and meat and smear the marinade into the resulting pocket.
- Let the breasts marinade in a large resealable container or baggie for at least 3 hours.
- Fire up the Big Easy fryer. You'll need a bunk bed basket to fit all 4 breasts in at once.
- Place 2 breasts in the bottom Big Easy basket and two in the top basket.
- Let cook at least an hour (with the top on the Big Easy so the chicken gets good and brown and the skin crisps up nice) before checking the meat temperature, which you want to get to 165 F.
- Remove the breasts and let rest until slightly cooled, then slice.