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.
I’ve said it hundreds of times. Chicken cooked on the Char-Broil Big Easy is a fantastic thing. It doesn’t take much effort and no fancy ingredients are required. I like to peruse the marinades at the grocery store, grabbing whatever strikes my fancy. This time my fancy had me using Old Colony Sauce. Often used for steaks, it’s also a fantastic marinade for chicken, adding a light Worcestershire-like flavor and tons of juiciness.
Old Colony sauce isn’t loaded up with sugar or honey, which is important when you are cooking on the Big Easy. Since the Big Easy cooks at a high temperature, marinades or sauces containing sugar or honey will tend to burn. You have to save those for saucing at the very end of your cooking, once the meat is almost done, so you don’t risk charred food.
As you can see, Old Colony sauce produced some mighty fine looking chicken (I used split chicken breasts), with great color and flavor throughout.
Weber has a line of marinade mixes that you add juice to that are really, really good. And they’re perfect for flavoring chicken before cooking it on the Char-Broil Big Easy. I picked up a package of each and used them to marinate my favorite, split chicken breasts. The original BBQ marinade is mixed with apple juice to produce wonderfully seasoned chicken. A hint of hickory smoke and a hint of sweetness, you’ll think you’re enjoying sauced chicken, but instead all that flavor comes from the marinade alone.Since the Big Easy cooks at a high temperature you do have to watch that your chicken doesn’t char. One way to help prevent that is to not use marinades containing substances that might burn, like sugar or honey. The other is to rinse the chicken before cooking. Now, you’re going to lose a bit of flavor doing that, but if like me you’re going to remove the skin before eating, it really doesn’t make that big of a difference.
Ahhhhhh. Nothing beats roasting chicken on my Char-Broil Big Easy. From marinating, to cooking, to cleanup, it’s just about as simple a process as you can get. And you sure cannot beat the final results. Like this lemon roasted chicken that I made just the other day. I went the whole-bird route. I had my sights set on making some delicious chicken for chicken salad sandwiches. And boy did it ever satisfy!
I used fresh lemons for the marinade. Those are best, but I know, some times you just can’t find them. So reach for the bottled stuff if you have to. You’ll need about 12 tablespoons worth.
You can also make this lemon roasted chicken recipe on your Char-Broil Big Easy using split chicken breasts, legs, wings, or whatever you chicken pieces you have. A whole chicken is a little more challenging to marinate so feel free to use smaller pieces. I used a big, deep resealable container, but you can also use a super-big Zip-Loc baggie if you decide to go big.
Place the chicken into a large resealable bag or container. Put the chicken legs in a large resealable bag, squeeze in the juice of the lemons and throw in the rinds as well. Add the olive oil, garlic and some salt and pepper, seal the bag and toss around. Place in the fridge to marinate for at least 30 minutes or up to 6 hours.
In a medium bowl, juice the lemons (save the rinds), olive oil, garlic and salt and pepper to taste. Add to the chicken along with the reserved lemon rinds.
Cover and place in the fridge for 1-6 hours, turning or shaking every hour.
Fire up your Big Easy and get it up to temperature.
Remove the chicken from the marinade. Shake off the excess and transfer the chicken to the Big Easy basket.
Cook until the chicken reaches at least 165 F as tested in several locations. Use 20 minutes/pound as your starting point.
Remove the basked from the Big Easy. Let rest 10 minutes then remove the chicken and slice as desired.
Oh let me at it! Delicious, tender, juicy chicken, packed with peppery goodness and a hint of sweetness. Sweet black pepper chicken on the Char-Broil Big Easy proves what I’ve said time and time again. Nothing cooks chicken like the Big Easy. Add a little marinade like this sweet black pepper anytime sauce from Stubb’s and you’ve got tremendously flavorful chicken. Nine times out of ten I use split chicken breasts when cooking chicken on the Big Easy. They don’t ever dry out, a problem you can run into with boneless chicken breasts. So any time I see them on sale I pick up a few family packs and get to cooking. I love to have them on hand. They make for an easy dinner salad: just chop up the roasted chicken and top some greens with it. Dinner. Done!
Chicken is my favorite thing to cook on my Big Easy. Corn-on-the-cob is my second most favorite. You can season it a million ways and no matter what, it always comes out sweet and tasty. Like this lemon pepper corn on the Char-Broil Big Easy. This is why the arrival of sweet corn season is such a happy time for me.
You cannot screw up lemon pepper corn on the Char-Broil Big Easy. Well, you could if you let it overcook, I guess. But, it’s pretty unforgiving. If you’re not sure that it’s quite done, just life up a piece and poke a kernel with a toothpick. If the toothpick inserts with just a little resistance and the kernel ‘pops’, you’re good-to-go.
Corn-on-the-cob on the Big Easy is also great with lime pepper seasoning. As good as my garlic Old Bay corn!
I make it a point to peruse the marinade section of my local grocery store on a regular basis. One of my favorite things to make is marinated roasted chicken breasts. Sliced and served on a bed of greens, I get a healthy dinner salad that is packed with flavor. This easy Creole chicken on the Char-Broil Big Easy has a light spicy flavor that didn’t overwhelm my salad.
When using any kind of marinade you need to make sure it doesn’t have a high sugar content. The Big Easy cooks at a pretty high temperature and sugary marinades may burn long before whatever you are cooking gets done so steer clear of them.
Ahhhhhh. Yummy. Tender, juicy, flavorful beer n’ butter turkey on the Char-Broil Big Easy proves again that there is no better cooker when it comes to poultry. No fussing with an oven, no messes in the kitchen. Just easy and fantastic. Every single time. The injection for this turkey is incredible. I would definitely call it my ‘go-to’ for Thanksgiving, Christmas, or any time I want to wow my guests with a great meal.
I wouldn’t change a thing about this beer n’ butter turkey on the Char-Broil Big Easy. This recipe needs no modifications, nothing. Make it as-is and you’ll be happy with every turkey you ever make.
If you’ve never injected a turkey, don’t be intimidated by the process. To ensure success, take your time, be patient and definitely use a quality injector. I use one similar to the Grill Beast. It is heavy-duty, made of metal. Not plastic. It has several injection needles, which is a definite must. Just load it up with the liquid and slowly inject into the turkey. And pull the needle back out SLOWLY. Or else you’ll have an injection explosion. Trust me on this. Walls, cabinets, you name it. You pull that needle out quickly and stuff is gonna fly. You’ll get the hang of it.
This honey-glazed ham on the Char-Broil Big Easy is my go-to approach for making pre-cooked hams, just like I have many times before. You’re not really cooking the ham, you’re just heating it and adding more flavor by adding a glaze. You can use the glaze that comes with your ham (if it includes one) but I prefer to make my own, being able to make it more for my tastes. Plus, that bag of frozen glaze kind of …. scares me.
This ham could not get any easier. It’s why I load up on those cheap spiral hams whenever I can. We can get a number of meals out of a single ham, from sandwiches to omeletes.
I used a smoked spiral-sliced ham for my honey-glazed ham. You can also use a whole ham, sliced or not. But you must use one that is pre-cooked. If it’s not sliced you’ll want to score it first with a knife so that the glaze adheres to the ham. If you don’t it will just roll right on off into the bottom of the foil pouch and just sit there doing nothing, not adding flavor or anything to your ham.
Remove the ham from the packaging and place on a large piece of foil. Place it like you would in the Big Easy basket. Larger hams will have to be stood on edge.
Combine the remaining ingredients in a small saucepan over medium heat. Pour or brush HALF of the glaze over the ham, getting some of the glaze in between the ham slices. Keep the remaining glaze warm over low heat.
Seal tightly in the foil, leaving the seam at the top. Transfer to the Big Easy and cook (heat) for approximately 10 minutes per pound or until the ham reaches 145 F as tested in several places.
Remove the basket from the Big Easy. Carefully remove the ham to a cutting board and brush with the remaining glaze. Cover with foil and let rest at least 15 minutes before slicing.