I’ve been hankerin’ for that rotisserie chicken flavor, but without having to get a rotisserie accessory for my grill. The solution? Rotisserie-style chicken done up right on the Char-Broil Big Easy. As with all chicken done on the Big Easy, the end result is moist, tender and packed with flavor. And yes, it has the best crispy skin ever!
The rotisserie-style rub contains brown sugar, which means it can get a little dark when exposed to high heat, like you get in a Char-Broil Big Easy. I thought it came out great, but the legs and wings do get a little char on them (it was a mighty tasty char, I must add). You can leave out the brown sugar, but you won’t quite get that lovely dark rotisserie color you find on the chickens you see in the store.
Also try my Raging River chicken from the Big Easy.
If you have a gas or charcoal grill with a rotisserie, you’ll love my easy rotisserie chicken too.Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Rotisserie-Style Chicken on the Char-Broil Big Easy
- 1 whole chicken rinsed, patted dry (I used a 6 pound chicken)
For the rub (Note: This makes a big batch, plenty for a whole lot of chickens. Keep in an air-tight container. Feel free to scale the recipe if needed.)
- 3/4 cup Kosher salt
- 1/4 cup paprika
- 1/4 cup onion powder
- 1/4 cup garlic powder
- 1/4 cup Italian seasoning
- 1/4 cup brown sugar Note: The sugar will caramelize and make your chicken darker in color and may char on thinner parts of the chicken, such as the wings. Omit the sugar if you are concerned about the chicken being too dark. You can always add it in for applications where you're not cooking under such high heat as you are within a Big Easy.
- 2 tablespoons dried thyme
- 2 tablespoons dry mustard
- 2 tablespoons cayenne pepper
- 2 tablespoons freshly ground black pepper
- Fire up your Big Easy.
- Spray the Big Easy basket with non-stick spray.
- Combine the rub ingredients and sprinkle over the chicken. Get all sides, everywhere. Rub it in good. Don't be too shy with it. Note: The sugar in the rub will char in high heat. Omit it if you want a golden skin, leave it in if you don't mind darker skin.
- Lower the chicken into the Big Easy and cook until done, usually 15-20 minutes per pound.
- Remove the chicken and let it rest for 15 minutes before slicing. The skin will be incredibly delicious!