This Firemen’s Field Day chicken 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 on my Big Easy. It always turns out fantastic, but this here was divine.
The flavor was fantastic. The meat was tender and juicy. 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.
Firemen’s Field Day chicken 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.Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Firemen's Field Day Chicken on the Char-Broil Big Easy
- 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!