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. Also check out my always-growing list of my favorite store-bought wing sauces.

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.