I think I could ‘fry’ chicken on my grill using the Vortex every day of the week. The possibilities are endless but the results are always fantastic. Crunchy skin and tender, juicy meat. I prefer to use bone-in chicken thighs, with the skin on. They have the most flavor and are the most tender. The coating is simple. This time, for a change, I drizzled the fried chicken with a bit of honey. Honey fried chicken using the Vortex was crazy good.
Since the honey adds a good bit of sweetness to the chicken you might want to offset that a bit by adding a bit of heat. A little cayenne pepper in the dredge will get you that. Or try chipotle powder for a little kick and little smokiness. Just don’t skip the honey. After all, you’re making honey fried chicken using the Vortex.
Also try my buttermilk fried chicken using the Vortex.
Honey Fried Chicken using the Vortex
Prep Time 4 hours
Cook Time 50 minutes
Total Time 4 hours 50 minutes
Servings 4 -5 servings
- 8-10 bone-in skin-on chicken thighs (or whatever cuts you prefer)
- Vegetable oil
For the brine
- 4 cups buttermilk
- 1 tablespoons kosher salt
- 1 tablespoons freshly ground black pepper
- 1 teaspoon paprika
For the dredge
- 4 cups all-purpose flour
- 3/4 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 cup honey warmed (thinned with a splash of water if desired)
Place the chicken into a large resealable container.
Whisk together the brine ingredients and add to the chicken.
Refrigerate for 4 hours.
Fire up your Vortex. Fill it completely with charcoal and let them get good and hot.
Combine the dredge ingredients in a large pie pan or resealable baggie.
Working in batches, remove chicken from brine. Shake off the excess then coat in the dredge (if using a bag just put 2-3 pieces in at a time, seal, and shake to coat).
Transfer to the grill around the Vortex.
Cook for approximately 45 minutes or until the chicken reaches 165 F as measured in several places. Optionally, turn the lid every 15 minutes. I've found that on smaller grills turning the lid isn't necessary, but on a 26" grill you might want to turn it.
Brush chicken very lightly with the oil and let cook another 5 minutes.
Remove and drizzle with the warmed honey. Serve.
I make a lot of chicken on my Vortex. Wings and ‘fried’ chicken are my favorites. And sometimes there’s a bit of space left around the grill. That’s when Totino’s pizza rolls make an appearance. Nothing fru-fru, nothing complicated. But, oh so tasty. Roasting them using the Vortex gives them an extra-special crunchiness that you just can’t get in the oven.
Pizza rolls using the Vortex don’t take as long as chicken to cook, so you can either put them on later if you want them with your chicken, or start them at the same time so you have a little treat to much on while the chicken is finishing. If you are sharing space on the grill with raw chicken make sure that the rolls and chicken don’t touch. I like to put them on opposite sides of the grill.
I like to serve my pizza rolls with a bit of warmed pizza sauce for dipping.
Also try chicken fingers on the Vortex.
Pizza Rolls using the Vortex
After making a big batch of crazy delicious Bloody Mary chicken wings I knew exactly what I needed to make next: Bloody Mary Buffalo Chicken, using a Vortex insert on my Weber Performer grill. Crispy, crunchy, moist, tender, juicy. And spicy.
Using the Vortex makes making seems-like-fried chicken an absolute breeze. It’s something I make often, and as often as I can!
The fried chicken mix recipe can be used for any chicken, it doesn’t have to be Bloody Mary flavored. The coating adheres perfectly and gives you that perfect crispy crust. For me, my go-to chicken on the Vortex is bone-in, skin-on thighs. They are the juiciest and have the most flavor.
I love making fried chicken using my Vortex. This Bloody Mary Buffalo version is just another reason why!
Bloody Mary Buffalo Chicken using the Vortex
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8 pieces
- 6-8 bone-in skin-on chicken thighs (or your preferred cuts)
- Vegetable oil
- Fried chicken mix below
- Bloody Mary Seasoning below
- Bloody Mary Buffalo sauce below
For the fried chicken mix
- 1 1/2 cup all purpose flour
- 3 teaspoons celery salt
- 2 teaspoons black pepper
- 2 teaspoons paprika you can use smoked paprika for more grilled-like flavor
- 1 teaspoon garlic powder
- 1 teaspoon baking soda
- 1 teaspoon onion powder
- 1 teaspoon cayenne
- 1 teaspoon Kosher salt
- Bloody Mary seasoning see below, to taste
For the Bloody Mary seasoning (makes enough for the wings with some leftover for rimming Bloody Mary glasses!)
- 5 tablespoons kosher salt
- 1 tablespoon ground celery seed
- 1 tablespoon lemon pepper
- 1 tablespoon sweet paprika
For the Bloody Mary Buffalo sauce
Fire up your Kettle grill with the Vortex loaded with charcoal. Don't start cooking until the coals are all lit and starting to ash over.
Rinse the chicken and pat dry.
Place the fried chicken mix into a large baggie.
Lightly brush the chicken with vegetable oil.
Working in batches, place chicken pieces in the bag. Seal and shake. Shake off excess.
Transfer chicken to the grill along the edges, skin-side up.
Cover and cook for 45 minutes, turning the lid 90 degrees every 15 minutes.
After 45 minutes lightly brush the chicken with the Buffalo sauce. Don't be shy. Note: If you are using pieces other than split chicken breasts, you'll want to rotate the pieces at this time.
Cover and cook another 15 minutes or until the chicken hits 160 F. Fee free to brush with more Buffalo sauce, to taste.
Remove and let rest and come to 165 F before serving.