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.

Also try my easy Creole chicken.

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, sweet black pepper and my Texas Sriracha chicken on the Big Easy are all 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.

Easy Corn-on-the-Cob on the Char-Broil Big Easy

I was already addicted to sweet corn-on-the-cob before the Char-Broil Big Easy came along. The Big Easy, though, made my addiction much, much worse. I cannot get enough of it. Just like the name of the cooker, it’s easy to make. I just take a few ears of corn, shuck them, brush on a little butter and add my favorite seasonings. I often make my own seasoning, but I’ve found that McCormick’s Perfect Pinch seasonings make for the perfect corn topping.
Easy Corn-on-the-Cob on the Char-Broil Big EasyCorn-on-the-cob takes about 25 minutes in the Big Easy. It’s sort of hard to overcook so don’t be upset it you let it go a few minutes longer.

I used McCormick’s Perfect Pinch Vegetable seasoning. Anita and I both love it. It doesn’t bury that great corn flavor, just enhances it. Perfect!

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

Easy Corn-on-the-Cob on the Char-Broil Big Easy

Note: To cook all 4 ears (8 pieces in all) of corn you'll need a Bunk Bed basket for your Big Easy.
Course Side
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Mike

Ingredients

Instructions

  • Fire up your Big Easy.
  • Place the 8 pieces of corn onto pieces of foil.
  • Place the butter in a small saucepan over medium heat and stir until the butter is melted. Brush over the tops of the corn and sprinkle with the seasoning and a few pinches of salt.
  • Rotate and brush the other side of the corn and sprinkle with more seasoning and salt..
  • Seal tightly in the foil and place into the Big Easy basket.
  • Cook in the Big Easy for 20-25 minutes or until the corn is tender.

Caribbean Jerk Marinaded Chicken on the Char-Broil Big Easy

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 Caribbean Jerk marinade is mixed with orange juice to produce wonderfully seasoned chicken. A hint of allspice, cinnamon, cloves and other spices, this marinade has a night light Jerk flavor to it. Caribbean jerk marinaded chicken on the Char-Broil Big Easy isn’t as spicy as if you’d sauced the chicken with a Jerk sauce. But the flavor is there.
Caribbean Jerk Marinaded Chicken on the Char-Broil Big Easy

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.

Weber makes all sorts of great flavored Just Add Juice marinades. Collect them all! Looking for a great dessert to go with your chicken?

Make some Brazilian pineapple on the Big Easy!Weber Marinades

Caribbean Jerk Marinaded Chicken on the Char-Broil Big Easy

Note: I prefer to rinse the marinade off the outside of the chicken since it will tend to burn. The meat has already absorbed the flavors of the marinade.
Course Main
Cuisine American
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 2 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.

Garlic Parmesan Drumsticks on the Char-Broil Big Easy

These garlic Parmesan drumsticks on the Char-Broil Big Easy are proof that it really doesn’t take many ingredients to make absolutely delicious chicken. A wonderful combination of cheese, butter, and garlic. I’m a huge fan of garlic, so I loaded it on like I like it: thick.

I used drumsticks because that’s what I happened to have on hand (hey, they were on sale!) but any cuts will do. If you use split chicken breasts or even whole chickens make sure that you get the ingredients on all sides: top, sides, underneath, you name it.
Garlic Parmesan Drumsticks on the Char-Broil Big EasyThe last step of cooking these garlic Parmesan drumsticks (right before devouring them) is to brush them with a mix of melted butter, garlic, Parmesan and parsley. I use a very long nylon brush for this so that I don’t burn myself. I remove the basket from the Big Easy and place it on a large baking sheet pan. That way any butter that drips down doesn’t get onto my patio. Although the nightly visitors (raccoons and possums) would thank me for that, it’s a bit messy. The pan takes care of that for me.

Also try my Kick’N chicken legs 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!

Garlic Parmesan Drumsticks on the Char-Broil Big Easy

These garlic Parmesan drumsticks on the Char-Broil Big Easy are proof that it really doesn't take many ingredients to make absolutely delicious chicken.

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 legs
Author Mike

Ingredients

  • 4 chicken drumsticks
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons granulated garlic
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon fresh garlic minced
  • 1 tablespoon freshly grated Parmesan
  • 1 tablespoon fresh parsley minced

Instructions

  • Fire up your Big Easy.
  • Spray the drumsticks with non-stick spray.
  • Combine the salt, pepper and granulated garlic and rub over all sides of the chicken pieces. I like my chicken pretty garlicky, so I used more of it than salt and pepper. Just make whatever ratio you want.
  • Transfer chicken to the Big Easy basket. Place into the Big Easy and cook until done. My legs took approximately 40 minutes to reach 165 F.
  • Combine the butter, fresh garlic, Parmesan and parsley. Lift up the Big Easy basket and, using a long brush, brush with the butter mixture. Return the basket to the Big Easy and cook another 5 or so minutes or until the chicken turns golden brown.
  • Remove and let rest 5 minutes before serving.

Brazilian Pineapple on the Char-Broil Big Easy

Just finished off that great Caribbean jerk chicken you cooked on your Big Easy? Well, it’s time for dessert! Time to make Brazilian pineapple on the Char-Broil Big Easy! And man, oh man, what a delightful treat it is, too! Deliciously sweet pineapple, brushed with coconut milk and sprinkled with cinnamon-infused sugar. Roasted to perfection.
Brazilian Pineapple on the Char-Broil Big EasyBrazilian pineapple on the Char-Broil Big Easy can be sliced and eaten as-is. Nothing else is required. But it’s even better topped with some cooling whipped cream or a scoop of ice cream. This dessert is so good that we made it twice in one week!

You start by cutting the ends and rind off of a pineapple. Do not remove the core! Then you remove the eyes in a spiral pattern. I never realized that the eyes grow at about a 45 degree angle on the sides of the pineapple. Just remove them using a sharp knife, creating a nice little ‘canyon’ to hold the coconut milk and cinnamon sugar.

Brazilian Pineapple on the Char-Broil Big Easy

I lined a bunk-bed basket with foil to make cleanup easier. Lowered it into the Big Easy and let it go until it started to brown, about 30 minutes. Your time may vary, and you may want your pineapple to be a bit more caramelized. Use your own judgement. I don’t think you can go wrong no matter what!

Brazilian Pineapple on the Char-Broil Big Easy

I let the pineapple rest a bit before I sliced it. It’s pretty darned hot right out of the Big Easy! And if you don’t have a Big Easy (and really, you should have at least one!) you can also make this recipe using a gas or charcoal grill with a rotisserie.

You’ll love serving this pineapple with my Huli-Huli chicken. Also try my Bloomin’ apples, 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!

Brazilian Pineapple on the Char-Broil Big Easy

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Servings 6 servings
Calories 314kcal

Ingredients

  • 1 pineapple
  • 1 1/2 cups sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground cloves optional
  • 1/2 cup coconut milk
  • whipped cream for serving, if desired

Instructions

  • Twist off the crown of the pineapple and cut off the ends. Cut down the sides to remove the rind. Then, using a sharp knife, cut spiral cuts up the sides of the pineapple to remove the eyes.
  • Place the sugar, cinnamon, and cloves in a bowl and stir to mix.
  • Fire up your Big Easy.
  • Brush the pineapple with the coconut milk. Dust heavily with the cinnamon sugar mix. Transfer to the Big Easy basket.
  • Transfer basket to the Big Easy and roast until the pineapple starts to turn golden brown.
  • Remove and let cool 10-15 minutes before slicing.
  • Serve with whipped cream.

Notes

Depending on the size of your pineapple and how heavy handed you are with the spices, you might have enough of the cinnamon sugar mix to make 2 pineapples.

Nutrition

Calories: 314kcal | Carbohydrates: 73g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 6mg | Potassium: 217mg | Fiber: 4g | Sugar: 65g | Vitamin A: 90IU | Vitamin C: 72.3mg | Calcium: 52mg | Iron: 1.3mg