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.

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

Teriyaki 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 Teriyaki marinade is mixed with pineapple juice to produce wonderfully seasoned chicken. A hint of soy, a hint of sweetness, and a light citrus flavor makes for bite-after-bite deliciousness.

Teriyaki 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!

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

Teriyaki 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 2 -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.