I think I could ‘fry’ chicken on my grill using the Vortex every day of the week. The possibilities are endless but the results are always fantastic. Crunchy skin and tender, juicy meat. I prefer to use bone-in chicken thighs, with the skin on. They have the most flavor and are the most tender. The coating is simple. This time, for a change, I drizzled the fried chicken with a bit of honey. Honey fried chicken using the Vortex was crazy good.
Since the honey adds a good bit of sweetness to the chicken you might want to offset that a bit by adding a bit of heat. A little cayenne pepper in the dredge will get you that. Or try chipotle powder for a little kick and little smokiness. Just don’t skip the honey. After all, you’re making honey fried chicken using the Vortex.
Also try my buttermilk fried chicken using the Vortex.
Honey Fried Chicken using the Vortex
- 8-10 bone-in skin-on chicken thighs (or whatever cuts you prefer)
- Vegetable oil
For the brine
- 4 cups buttermilk
- 1 tablespoons kosher salt
- 1 tablespoons freshly ground black pepper
- 1 teaspoon paprika
For the dredge
- 4 cups all-purpose flour
- 3/4 tablespoon sea salt
- 1/2 tablespoon freshly ground black pepper
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 cup honey warmed (thinned with a splash of water if desired)
- Place the chicken into a large resealable container.
- Whisk together the brine ingredients and add to the chicken.
- Refrigerate for 4 hours.
- Fire up your Vortex. Fill it completely with charcoal and let them get good and hot.
- Combine the dredge ingredients in a large pie pan or resealable baggie.
- Working in batches, remove chicken from brine. Shake off the excess then coat in the dredge (if using a bag just put 2-3 pieces in at a time, seal, and shake to coat).
- Transfer to the grill around the Vortex.
- Cook for approximately 45 minutes or until the chicken reaches 165 F as measured in several places. Optionally, turn the lid every 15 minutes. I've found that on smaller grills turning the lid isn't necessary, but on a 26" grill you might want to turn it.
- Brush chicken very lightly with the oil and let cook another 5 minutes.
- Remove and drizzle with the warmed honey. Serve.