After enjoying (ok, devouring) a batch of fire-eater chicken wings the other day, I just had to find another use for Steven Raichlen’s fantastic fire-eater rub. The rub has a tremendous kick and flavor thanks to celery seed and a few other things. So, I decided I’d fire up my Char-Broil Big Easy and roast some split chicken breasts. Chicken and turkey are the reason I bought my Big Easy – it’s beyond easy, and always produces tender, juicy, flavorful meats.
I removed the skin from two family packs of bone-in split chicken breasts, gave them a little rub down, and two hours later put them into the Big Easy (I used a Bunk Bed Basket, which essentially doubles how many chicken breasts I can cook at once). Total weight was around 10 pounds, so at 10 minutes/pound, the chicken was all done in about 2 hours. And boy did it smell and look fantastic.
You can serve these as-is and wow everyone. Or remove the meat and use it anywhere you need some kickin’ chicken. I shredded some for tortilla soup, and cubed some more for an outstanding Fire-Eater Mac-and-Cheese.Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Fire-Eater Roasted Split Chicken Breasts on the Char-Broil Big Easy
- Sprinkle rub mixture over chicken. Place in a resealable container and shake to coat.
- Refrigerate for up to 2 hours.
- Fire up your Char-Broil Big Easy.
- Spray the basket with non-stick spray.
- Place 4 chicken breasts in the bottom of the basket (I stood mine up on end to fit without over-crowding them).
- Add the bunk bed basket (spray it with non-stick spray first) and add the remaining chicken breasts.
- Cook until done, about 10 minutes/pound. Check for doneness in multiple places to be safe.
- Let rest 10 minutes before serving/slicing.