Colombian-Style Chicken on the Char-Broil Big Easy

There’s no denying that the Char-Broil Big Easy makes mighty fine chicken. Mighty tasty, mighty moist and mighty pretty. This Colombian-style chicken on the Char-Broil Big Easy sets the bar really high when it comes to poultry. Every bite is packed with a fantastic combination of spices and vegetables. I was reminded of the roasted chicken you could buy on the streets in South America.
Colombian-Style Chicken on the Char-Broil Big EasyWhenever I make a perfect chicken like this Colombian-style chicken on my Big Easy I laughingly ask myself: should I hire security to guard the patio? It’s just so good that I wouldn’t be surprised if some passerby jumped the fence to grab a taste! The aroma alone while the chicken is cooking is enough to drive you crazy!

I (obviously) used a whole chicken for this recipe, but pieces would work just as fine. Just don’t overlap them in the Big Easy or they won’t cook evenly.

Also try my Cajun-marinated chicken on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Colombian-Style Chicken on the Char-Broil Big Easy

Prep Time 12 hours
Cook Time 1 hour 30 minutes
Total Time 13 hours 30 minutes
Servings 1 chicken


  • 5 green onions chopped
  • 3 cloves garlic chopped
  • 1/2 cup onion chopped
  • 1/4 cup fresh cilantro chopped
  • 1 teaspoon dried thyme
  • 1 tablespoon ground cumin I used less
  • 1 tablespoon paprika
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons white vinegar
  • 1 whole chicken 4-5 pounds rinsed


  • Place all but the chicken into a blender and process until it forms a paste.
  • Rub the paste all over the chicken, inside and out.
  • Place in a large resealable bag or container and let marinade overnight.
  • Fire up your Big Easy.
  • Remove any remaining paste from the outside of the chicken (it will burn in the Big Easy if you do not).
  • Transfer the chicken to the Big Easy basket and lower into the cooker.
  • Cook for approximately 20 minutes per pound, checking for 165 F in several places before removing.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.