I can’t imagine an easier way to make fantastic-tasting, moist, tender chicken than on the Char-Broil Big Easy. It’s so crazy easy to do that it’s bordering on effortless. I picked up a jar of Famous Dave’s Country Roast Chicken seasoning at the grocery store, along with a whole chicken (on sale! Woo hoo!). A little oil and about 2 hours later, boom! My goodness was it good. You would’ve thought I’d spent hours to produce such wonderful roasted chicken flavor. And would I admit to eating too much of that delicious crunchy skin? Maybe.
I used the new Big Easy Better Basket in my Big Easy. It collapses down, which is great for storage. It also is bigger than the standard Big Easy basket so you can cook a lot more at once.
This super easy marinated chicken is exactly why I love using my Char-Broil Big Easy. I was serving salad for dinner, and wanted chicken to go with it. Not dried out, bland super market rotisserie chicken. Moist, tender flavor-packed chicken. And with as little fuss as possible. And this is it.
I don’t see any reason to use a super fru-fru Italian dressing for marinating the chicken. I used a 16 ounce bottle of generic dressing from our local grocery store. For $1, it added the perfect flavor, tenderness and juiciness to my chicken. Use any dressing (or even bottled marinade) you like, but stay away from anything that contains sugar or sugar-like substances. Sugar will cause the outside of the chicken to burn long before the insides are done.
I think that like most people, I purchased my Char-Broil Big Easy for making Thanksgiving turkey. And I’ve sure made my share of fantastic turkeys using it, too. From spicy to savory, the Big Easy does turkey amazing, each and every time. This recipe produces a tremendous bird, filled with the flavors of Thanksgiving. It looks fantastic, tastes delicious, and is so moist and tender. All that and so very easy to make, you can’t beat the Big Easy time and time again.
When injecting the turkey it’s important to be consistent. You don’t want to bite into huge pockets of injection in one bite, only to get nothing in the next. Don’t rush the process. Take your time and get the injection in everywhere, from just under the skin, to deep inside the breast meat.
I use a heavy duty injector that has larger holes for injecting liquids that have big chunks of ingredients. Even so, it can be challenging and sometimes clogs. I recommend grinding your spice ingredients first so they are fine enough to easily flow through the injector.
Combine all ingredients. If your injector does not have large holes you will want to grind the mixture first, using either a mortar and pestle or spice grinder. Half of the mixture will be used for the injection, while the remaining seasoning will be using as a rub for the outside of the turkey.
For the injection
Combine all ingredients with half of the seasoning mix. Whisk well to dissolve the salt.
For the turkey
Inject the injection mixture evenly into the turkey. Get it everywhere.
Lightly rub the outside of the turkey with oil. Sprinkle with the remaining seasoning.
Fire up your Big Easy. Add the turkey to the Big Easy basket and lower into the cooker.
Cook for approximately 20 minutes per pound. Let the turkey reach 165 F for white meat, 175 F for dark meat. Remove from the cooker and let rest 15-20 minutes before slicing.
This recipe is for a 9-pound bone-in turkey breast. Larger breasts or whole turkeys may require that you double the amount of seasoning and injection ingredients. The cook time will also be longer. You can usually plan on 20 minutes per pound with the Big Easy.You will need a good injector for this recipe. One with larger holes, preferably.