The Char-Broil Big Easy does a phenomenal job cooking poultry. You don’t even have to get all fancy with it, but sometimes I like to do a little extra and make a beer (or soda) can version of my favorite whole roasted chickens. This root beer can chicken came out fantastic. I used a slightly spicy but simple rub, and a good canned root beer. Moist and tender meat with great flavor. I couldn’t have been happier.
The flavor from the root beer is subtle, but there. Use a quality root beer. If you can’t find one in a can, just empty (er… drink) a can of soda or beer and add the good root beer in.
There’s nothing complicated about cooking a whole chicken on the Big Easy. You can pretty much count on it taking 15 minutes per pound unless it’s really windy out. Of course you’ll still want to poke it with an instant-read thermometer to make sure it gets about 165 F, but I’ve cooked probably 50 chickens on my Big Easy and counting on 15 minutes per pound has never failed me.
For something different, try my beer can cabbage on the Big Easy. It’s different for sure!
- 1 whole chicken, 6-8 pounds
- Olive oil
- 1 tablespoon garlic powder
- 3/4 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Your favorite canned root beer
- Fire up your Big Easy.
- Rinse the chicken and pat dry.
- Lightly brush the chicken with oil.
- Combine the remaining ingredients except for the root beer. Reserve 1 teaspoon of the mixture. Sprinkle the remaining seasoning onto the chicken.
- Add reserved spice mixture to the root beer and insert into the chicken.
- Place chicken into the basket and insert into the Big Easy.
- Cook for 15 minutes per pound or until the chicken has hit 165 F as measured in several locations.
- Let rest 15 minutes before removing the soda can and carving.