Nuclear Chicken on the Char-Broil Big Easy

I made a big ole batch of crazy-hot chicken wings the other day. I used Alliger’s Nuclear Chicken wing sauce. Heck yeah they were spicy. But it got me to thinking… I love chicken cooked on my Char-Broil Big Easy. I bet that using the wing sauce as a marinade for chicken would turn out fantastic. And I was right. It did.
Nuclear Chicken on the Char-Broil Big EasyNuclear chicken on the Char-Broil Big Easy is everything you imagine. As with any poultry cooked on the Big Easy, the chicken is juicy and tender. The wing sauce adds a fantastic kick to the chicken. I honestly didn’t find it too hot at all. Now you get the heat, don’t get me wrong. But I found it quite pleasant and best of all, it had great flavor. I see no point in adding spiciness if you don’t still get great flavor. Alliger’s Nuclear wing sauce does that and then some.

Also try my Big Easy spicy roasted chicken legs.

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

Nuclear Chicken on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 4 servings
Author Mike

Ingredients

Instructions

  • Place the chicken into a resealable bag or container.
  • Add wing sauce to taste. Toss to coat.
  • Seal and refrigerate for at least 4 hours, turning occasionally.
  • Fire up your Big Easy.
  • Transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  • Remove and let rest 10 minutes before serving.

Yard Bird Wings on the Char-Broil Big Easy

Yard Bird wings are always my go-to way of cooking wings on the Char-Broil Big Easy. And believe me, I cook (and yes, eat) a lot of chicken wings. You can’t find an easier way to make a tasty quick lunch or appetizer. Wings are like a canvas. You can paint them with whatever flavors you want, from easy bottled to fru-fru homemade.
Yard Bird Wings on the Char-Broil Big Easy

Keep in mind that you aren’t deep-frying wings. They don’t have a batter, and you’ll use very, very little oil. What you do get are just a tad crunchy, perfectly cooked, moist, tasty wings that you will not be able to stop eating. Yard Bird wings on the Char-Broil Big Easy are the way to go. They cook the same amount of time, every time with no fuss and no mess.

Oh, that reminds me. If you are using a refrigerated wing sauce, set it out on the counter when you start cooking the wings. You want the sauce to come to room temperature (or close to it) first. You do not want to douse hot wings with a cold sauce.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook! I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Yard Bird Wings on the Char-Broil Big Easy

Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Servings 1 serving
Author Mike

Ingredients

  • 6 chicken wings
  • vegetable oil
  • Your favorite wing seasoning
  • Your favorite wing sauce

Instructions

  • Place the wings in a bowl. Add just a splash of oil and toss to coat.
  • Sprinkle the wings with seasoning and toss to coat. Let rest 30 minutes.
  • Fire up your Big Easy. Once it's hot, add the wings to the Big Easy. Cook for 30-40 minutes or until done.
  • Remove and toss with your favorite sauce.

Texas Sriracha Chicken on the Char-Broil Big Easy

I’m a big fan of all the marinades and anytime sauces from Stubb’s. I can’t say I have a favorite because I love them all. The Texas Sriracha sauce is packed with a little spiciness, making it perfect for marinating chicken before cooking it on the Char-Broil Big Easy. Although I’ve used the sauce for making wings, this time I opted for split chicken breasts instead. The end result is lightly spicy, very flavorful and downright pretty to boot.
Texas Sriracha Chicken on the Char-Broil Big Easy
You sometimes need to be careful in choosing your marinade. You don’t want one that is loaded with sugar (real or not). The Big Easy cooks at a pretty high temperature. Sugary marinades will burn long before whatever you are cooking is done.

You won’t have that problem with the Texas Sriracha sauce from Stubb’s. You get a nice perfectly crunchy skin (you are of course welcome to cook your chicken without the skin), and perfectly tender, juicy tasty meat.

Also try my amazingly good Chik’N Lik’N 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!

Texas Sriracha Chicken on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 4 servings
Author Mike

Ingredients

Instructions

  • Place the chicken into a resealable bag or container.
  • Add marinade to taste. Toss to coat.
  • Seal and refrigerate for at least 4 hours, turning occasionally.
  • Fire up your Big Easy.
  • Transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  • Remove and let rest 10 minutes before serving.

Roasted Turkey Wings on the Char-Broil Big Easy

If you have a family member (or heck, if it’s you!) that loves dark meat, I highly recommend making roasted turkey wings on the Char-Broil Big Easy. They take no time at all and come out crispy and delicious. There’s no special preparation required. Just a little oil and salt and pepper. Sure, you can substitute your favorite poultry rub for the salt and pepper if you want but don’t use anything with sugar in it. The high heat of the Big Easy may cause the sugar to burn.
Roasted Turkey Wings on the Char-Broil Big EasyYou can often find turkey wings on sale right before or after Thanksgiving. I grab as many as I can and roast them up for making turkey broth. The broth makes for the absolutely best turkey gravy you can imagine. Seriously, I make it by the gallon.

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

Roasted Turkey Wings on the Char-Broil Big Easy

Note: Depending on the size, you can fit 3-4 turkey wings in the Big Easy at once. Add a Bunk Bed basket to double that amount.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 wings
Author Mike

Ingredients

  • 6 turkey wings defrosted if frozen
  • Vegetable oil
  • kosher salt and freshly ground black pepper or substitute your favorite turkey seasoning, such as Todd's Dirt

Instructions

  • Fire up your Big Easy.
  • Lightly brush the wings with oil. I found it easier to just pour the oil on my hands and then rub them on the wings.
  • Season well. Don't be shy.
  • Add wings to the Big Easy basket and transfer to the cooker. Cook for approximately 10 minutes/pound or until wings are at least 165 F.
  • Remove and let cool slightly before serving.

Cajun Creole Chicken on the Char-Broil Big Easy

I’ll make the bold prediction right now: some day there’ll be a section in the Louvre just for pictures of poultry cooked on the Big Easy. Ok, so that’s not going to happen but it should because each and every time, turkey or chicken on the Big Easy comes out perfect. This Cajun Creole chicken is a great example of just how easy it is too. Crunchy skin, moist tender skin. Every bite chock full of flavor with just a slight spiciness. This is great chicken right here.
Cajun Creole Chicken on the Char-Broil Big Easy

I used the new Better Basket by Char-Broil. You can see my write-up on it by clicking here. The basket folds down upon itself, making getting whole birds in and out super easy. You can also fit larger poultry in the cooker using the basket. And it stores easier since it collapses down to almost nothing.Cajun Creole Chicken on the Char-Broil Big Easy

Since the basket doesn’t have rigid sides you have to get whatever you are cooking centered in the middle of the basket so that it doesn’t lean to one side. A little leaning is ok. A lot of leaning might not end well. I added my chicken then lifted the basket just a little to see if it was centered. I adjusted the chicken a bit and then I was ready to lift the basket completely and place it into the Big Easy. It may sound complicated but it’s not.Cajun Creole Chicken on the Char-Broil Big EasyServe your Creole Cajun chicken with some Cajun corn-on-the-cob, also made 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!

Cajun Creole Chicken on the Char-Broil Big Easy

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 1 chicken
Author Mike

Ingredients

Instructions

  • Fire up your Big Easy.
  • Lightly brush or rub the chicken with the oil. Don't miss any spots.
  • Liberally dust the chicken with the rub. Don't be shy. Get it inside and out.
  • Transfer the chicken to the Big Easy basket and lower into the cooker.
  • Cook for 20 minutes per pound then check for doneness (165 F) in several places.
  • Remove and let rest at least 15 minutes before carving.

State Fair Chicken on the Char-Broil Big Easy

If you’ve ever marinated chicken in Italian salad dressing, then you can begin to have an idea of the flavors State Fair Chicken BBQ sauce will bring to your next chicken cooked in the Char-Broil Big Easy. I say ‘begin to’ because State Fair sauce is so much more. It’s vinegar-based, and all-natural. It adds tremendous flavor, and tenderness and juiciness to boot. As an added bonus it smells great while it’s cooking too!
State Fair Chicken on the Char-Broil Big Easy

Like Italian dressing, State Fair Chicken BBQ sauce is not only great as a chicken marinade, it can be used on salads just like a salad dressing. This stuff is good. Get you some!

Also try my Chik’N-Lik’N chicken on the Char-Broil 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!

State Fair Chicken on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 4 servings
Author Mike

Ingredients

Instructions

  • Place the chicken into a resealable bag or container.
  • Add marinade to taste. Toss to coat.
  • Seal and refrigerate for at least 4 hours, turning occasionally.
  • Fire up your Big Easy.
  • Transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  • Remove and let rest 10 minutes before serving.

Huli Huli Chicken on the Char-Broil Big Easy

I was watching Diners, Drive-Ins and Dives when Guy Fieri made a stop at Mike’s Huli Huli Chicken in Hawaii. Traditionally, Huli Huli chicken is marinaded, then roasted over a wood fire. It’s turned twice and basted. Huli means ‘turn’, so hence the name!

It only took me a second to realize that I needed to make Huli Huli chicken on the Char-Broil Big Easy. Nothing cooks poultry as easily and as great as the Big Easy. Granted, I wasn’t going to get wood fire flavor, but oh, did I ever get great chicken. Amazing chicken. Perhaps the best chicken I’ve ever made on my oil-less fryer. It’s definitely in the Top 3! Hints of Asian flavors in a sauce that reminds you a bit of traditional American BBQ sauce.Huli Huli Chicken on the Char-Broil Big Easy

The marinade for Huli Huli chicken on the Char-Broil Big Easy does contain sugar, so it will get a little dark when roasting on the cooker. That’s ok. In fact, it’s more than ok. The marinade is incredible. Beyond incredible.

I fully intend to use this same marinade and sauce on more than just chicken. It’ll be great on smoked or grilled ribs or pulled pork.

Serve your Huli-Huli chicken with my delicious Brazilian pineapple, also made 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!

Huli Huli Chicken on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 12 hours
Cook Time 1 hour 15 minutes
Resting time 15 minutes
Servings 4 servings
Author Mike

Ingredients

  • 4 large bone-in, skin-on split chicken breasts or 8-10 smaller pieces, like thighs
  • 1 cup brown sugar packed
  • 3/4 cup ketchup
  • 1/4 cup soy sauce
  • 1/2 cup pineapple juice
  • 1/3 cup sherry or chicken broth
  • 2 1/2 teaspoons fresh ginger minced (or 1 teaspoon dried)
  • 1 1/2 teaspoons garlic minced

Instructions

  • Place the chicken into a large resealable container.
  • In a large bowl, whisk together the remaining ingredients. Add all except for 1/2 cup of the sauce to the chicken. Cover and toss to coat. Refrigerate the chicken and reserved sauce overnight.
  • Fire up your Big Easy. Remove the chicken from the marinade and shake off the excess.
  • Spray your Big Easy basket and the Bunk Bed basket with non-stick spray.
  • Add the chicken to the baskets and cook for 1 hour.
  • Baste the chicken with half of the reserved marinade and flip gently. I use very long tongs to carefully flip the chicken. You might find it easier (and safer) to do by first removing the basket from the Big Easy. Then either reach in from the sides to flip the chicken or remove the Bunk Bed basket with heat proof gloves and then flip the chicken.
  • Cook the chicken for 15 more minutes. At this point the chicken should be around 160 F. Brush with the remaining marinade and flip the chicken one more time.
  • Return the chicken to the Big Easy and continue cooking until the chicken reached 165 F as measured in several places.
  • Remove the chicken from the baskets and let rest 15 minutes before serving.

Notes

You'll need a Bunk Bed basket to cook all 4 chicken breasts at once.

Apple Juice Brined Chicken on the Char-Broil Big Easy

This is how chicken is meant to be. Apple juice brined chicken on the Char-Broil Big Easy is everything you could hope for. Sure, it’s packed with flavor. But it’s much more than tasty. It’s incredibly tender and juicy. You’ll actually gasp with your first bite. How can it be so good?

If you follow this blog you know that I make a LOT of chicken on my Big Easy, and I do mean a lot. It is always great but this here is a step beyond great.
Apple Juice Brined Chicken on the Char-Broil Big Easy

The soy sauce and garlic add just the right hint of Asian flavors to this apple juice brined chicken on the Char-Broil Big Easy. The brine takes care of everything else, keeping the meat perfect. I ended up cooking 12 split chicken breasts (in batches) that were marinaded in this brine. The chicken is not just good as-is, but it also makes for fantastic chicken salad.

Also give my apple ale beer can chicken on the Big Easy a try!

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

Apple Juice Brined Chicken on the Char-Broil Big Easy

Apple juice brined chicken on the Char-Broil Big Easy is everything you could hope for, from a hint of Asian flavors to incredible juicy, tender meat.
Course Main
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Servings 6 servings

Ingredients

  • 6 pieces chicken
  • 1 cup apple juice
  • 1/4 cup vegetable oil
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 3 tablespoons lemon juice
  • 3 cloves garlic minced

Instructions

  • Place the chicken in a large baggie or resealable container.
  • Whisk together the remaining ingredients and add to the chicken. Seal and shake to coat.
  • Refrigerate for 1-3 hours.
  • Fire up your Big Easy. Remove the chicken from the marinade and transfer to the Big Easy basket. Depending on the size of the chicken, you may have to cook them in batches or use a Big Easy bunk bed basket.
  • Cook for 15-20 minutes per pound, or until the chicken reaches 165 F as measured in several places.

Country Roast Chicken on the Char-Broil Big Easy

Not long ago I made the Country Roast chicken that you can get at Famous Dave’s BBQ. I made my own marinade and seasoning and in no time I was enjoying a really great meal. Famous Dave’s now sells their chicken seasoning in stores, so I figured I’d give that a try. No marinade needed, no making my own rub. Just lightly oil the chicken, sprinkle with the seasoning. Country roast chicken on the Char-Broil Big Easy is absolutely divine!

The flavor is so great. The skin so crispy. And the meat was oh-so tender and juicy. It does not get any easier or better tasting.
Country Roast Chicken on the Char-Broil Big EasyI almost always use split bone-in chicken breasts when I cook country roast chicken on my Char-Broil Big Easy. You can use any cuts you want, of course. I prefer the flavor of split chicken breasts. They’re most flavorful than boneless chicken breasts and I don’t have to worry about them drying out.

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

Country Roast Chicken on the Char-Broil Big Easy

You'll need a Bunk Bed basket to cook all 4 chicken breasts at once.
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Author Mike

Ingredients

Instructions

  • Fire up your Big Easy.
  • Lightly brush the chicken with the oil.
  • Sprinkle the seasoning over the chicken. Don't be too shy with it.
  • Transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  • Remove and let rest 10 minutes before serving.

Chik’N-Lik’N Chicken on the Char-Broil Big Easy

Man oh man, this Chik’N-Lik’N chicken on the Char-Broil Big Easy was good. Not sorta kinda good, either. Give-me-another-piece good. I was blown away by how much I loved the sauce. Perfect Texas flavors without being overwhelming. Not spicy, just darned good. And the absolute perfect consistency for brushing on anything grilled or roasted.

Chik'N-Lik'N Chicken on the Char-Broil Big Easy™You need to make Chik’N-Lik’N chicken on the Char-Broil Big Easy. It’s amazingly good. I didn’t go heavy on the sauce. I wanted the flavor, and I got some. But I didn’t want to bury that great roast chicken flavor you get from the Char-Broil Big Easy. And I didn’t. Every bite was perfect. I’d can’t wait to use this sauce again, and not just on chicken.

Also try my Chik’N-Lik’N chicken wings. Man, are they ever great! And my State Fair chicken and my Texas Sriracha chicken on the Big Easy are fantastic too!

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

Chik'N-Lik'N Chicken on the Char-Broil Big Easy™

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 4 servings

Ingredients

  • 4 bone-in split chicken breasts or whatever cuts you prefer
  • Vegetable oil
  • kosher salt
  • Freshly ground black pepper
  • Chik'N-Lik'N BBQ Sauce

Instructions

  • Lightly rub or brush the chicken with a light coating of oil. Season with salt and pepper.
  • Fire up your Big Easy.
  • Transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 160 F as checked in several places.
  • Lift basket and brush the chicken with the sauce using a long nylon brush. Return to the cooker and cook another 5-10 minutes or until the internal temperature has reached 165 F and the sauce is set.