This may well be some of the best chicken I’ve ever made on my Char-Broil Big Easy. And trust me, I’ve made my share of chicken. The flavor was fantastic. The meat was tender and juicy. And the skin was crispy. I used chicken legs, but any cuts of chicken will do, just remember that you’ll likely need a Bunk Bed basket to fit them all into your cooker.
I was reminded a bit of the time I used Chiavetta’s marinade on some chicken I cooked on the Big Easy. There’s a slight hint of vinegar, but definitely not an overpowering one. I didn’t have any poultry seasoning on hand (I’m not sure how that happened) so I ended up using Famous Dave’s Roast Chicken rub.
- 6 chicken legs (or 4 split chicken breasts or 8 bone-in chicken thighs, or a combination of pieces)
- 1 cup vegetable oil
- 2 cups apple cider vinegar
- 1 tablespoon kosher salt
- 1 tablespoon poultry seasoning
- 1 egg
- Place chicken pieces in a large resealable bag or container.
- Whisk together the remaining ingredients and add to the chicken.
- Seal and toss gently to coat.
- Refrigerate for up to 24 hours, turning often if the chicken isn't fully submerged in the marinade.
- Fire up your Big Easy.
- Remove chicken from the marinade and shake off any excess. Discard the marinade.
- Place chicken into the Big Easy baskets and then into the cooker.
- Cook 45 minutes or about 20 minutes per pound, until the chicken reaches 165 F as measured in several locations.
- Remove, let cool slightly and devour!