Sesame Ginger Chicken on the Char-Broil Big Easy

Sesame ginger chicken on the Char-Broil Big Easy is a mighty fine example of just how easy making good chicken can be. A quick marinade in salad dressing and into the cooker. No mess, no fuss, no baby sitting a grill. In no time you get juicy, tender, super tasty chicken with a hint of sesame and ginger.

I prefer split chicken breasts, but any cut of chicken will do. I tend to prefer bone in pieces, since they will end up being juicier and more flavorful than boneless cuts.
Sesame Ginger Chicken on the Char-Broil Big EasyI used a bottle of Newman’s Own Sesame Ginger salad dressing as the marinade for the chicken. You can use your favorite brand or flavor of dressing, but steer clear of any that contain sugary things like… sugar. Or honey. Or brown sugar. The Big Easy cooks at a fairly high temperature. Sugary marinades will char and char good in no time. If you do use one that contains sugar, you’ll want to rinse off the chicken before putting it into the cooker. Yes, you’ll loose some flavor (the marinade will still be inside of the chicken), but you won’t run the risk of burning your dish.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
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Sesame Ginger Chicken on the Char-Broil Big Easy

Prep Time4 hrs
Cook Time1 hr 20 mins
Total Time5 hrs 20 mins
Course: Main
Cuisine: American
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.

Buttermilk-Marinated Turkey on the Char-Broil Big Easy

“Crazy good” are the first words that came to mind when I first tasted this buttermilk-marinated turkey. Cooked up on the Big Easy it was very, very tender and juicy and absolutely packed with flavor. Delicious. Every bite. I’ve cooked a lot of turkey on my Big Easy and I have to say I’ll probably never do breasts any other way. Sure I may mix up the seasonings I add, but the underlying recipe of marinating the breast for a few hours in buttermilk and lemon will stay the same – they are what make the meat so tender and juicy.
Buttermilk-Marinated Turkey on the Char-Broil Big EasyI cooked a 10 pound breast in almost exactly 100 minutes. It needed a little more time thanks to a cool light breeze. On a perfect day with perfect conditions 10 minutes per pound would’ve been all I would’ve needed.

Does it get any easier than that? I left the lid off my Big Easy for the first 30 minutes then added it to get more color on top. I probably could’ve used an extra 10 minutes with the lid on just to get the color a bit more even but hey, it was fantastic anyway!

The next question is: Can I use the same technique for cooking a whole turkey? I don’t see why not! As long as it’ll fit in a large turkey bag (I used a small one for just the bone-in breast) I suspect that this approach will be perfect for any bird.

Do not marinate for over eight hours. The lemon juice will start to break down the meat. Eight hours max is the rule you want to go by.

Also try my easy large turkey 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!
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Buttermilk-Marinated Turkey on the Char-Broil Big Easy

Prep Time8 hrs
Cook Time2 hrs
Total Time10 hrs
Servings: 1 turkey breast

Ingredients

  • 1 quart buttermilk
  • 6 large garlic cloves minced
  • 1 lemon thinly sliced
  • 2 sprigs fresh rosemary
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 whole bone-in turkey breast 5 to 6 pounds, rinsed
  • Olive oil

Instructions

  • Combine buttermilk, garlic, lemon, rosemary, salt and pepper in a large bowl.
  • Place turkey in a large resealable container or baggie.
  • Pour in the buttermilk mixture. Seal the container and place in refrigerator for 8 hours, turning the breast every hour so that each side gets some time in the marinade.
  • Fire up your Big Easy.
  • Remove the turkey breast from the marinade, which you will discard.
  • Pat the breast dry and rub a small amount of olive oil all over the turkey. Transfer to the Big Easy basket
  • Transfer basket to the Big Easy and cook until the breast measures 165 F as tested in several locations. Use 10 minutes per pound as your starting point. My turkey, a 10 pounder, took 110 minutes.
  • Remove the basket from the Big Easy. Let cool slightly before removing the breast to a cutting board. Let rest another 15 minutes before carving.

Raging River Chicken on the Char-Broil Big Easy

I’ve been using seasonings from Dizzy Pig for years. Everything they make is packed with flavor and is of the highest quality. Dizzy Pig has a wide variety of spice mixes available, like this Raging River seasoning that is absolutely perfect on a chicken roasted in the Char-Broil Big Easy. I made a beer-can version, but you can skip that step and just season the chicken and cook it as-is in the Big Easy. Either way, you get a great maple-infused herby flavor with just a slight spicy kick that is out-of-this-world great.

Raging River Chicken on the Char-Broil Big EasyRaging River chicken tastes (and looks!) fantastic! The skin is crispy and, well, addicting. Very addicting. Dangerously addicting. So is my rotisserie-style chicken, also made on the Big Easy, which you should also try. It’s amazing how great poultry on the Big Easy is, with just a few store-bought ingredients.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
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Raging River Chicken on the Char-Broil Big Easy

I use the Char-Broil folding chicken roaster to hold the beer or soda cans securely. If the beer you're using is only available in a bottle, just empty the contents into an empty beer or soda can.
Prep Time5 mins
Cook Time1 hr 45 mins
Total Time1 hr 50 mins
Course: Main
Cuisine: American
Servings: 1 chicken
Author: Mike

Ingredients

Instructions

  • Fire up your Big Easy.
  • Rinse the chicken and pat dry.
  • Lightly brush the chicken with olive oil.
  • Generously sprinkle the chicken with the seasoning.
  • If opting to make beer can chicken open the can and drain (er... drink) about 1/4th of the beer. Add a heaping teaspoon of seasoning to the beer. Insert beer can into the bottom of the chicken.
  • Place chicken into the basket and insert into the Big Easy.
  • Cook for 15 minutes per pound or until the chicken has hit 165 F as measured in several locations.
  • Let rest 15 minutes before removing the beer can (if using) and carving.

Green Chile Rubbed Chicken on the Char-Broil Big Easy

When I saw that AlbuKirky Seasonings was having a sale, I jumped on it. I knew that Kirk’s Green Chile rub was going to be amazing on a chicken. So I cooked green chile rubbed chicken on the Char-Broil Big Easy. It had that perfect hint of green chile peppers in each bite. You’re not talking spicy here, just wonderful pepper flavor. No need to add anything else.

I used a whole chicken but you can of course use pieces or halves or heck, just wings. This right here is why I have a Big Easy. Well, three actually.
Green Chile Rubbed Chicken on the Char-Broil Big EasySeriously, the skin on this green chile rubbed chicken on the Char-Broil Big Easy was crazy good. You have to exercise serious restraint. I recommend having a friend on hand to keep you from eating the entire thing before it’s even done resting.

Also try my Colombian-style 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!
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Green Chile Rubbed Chicken on the Char-Broil Big Easy

Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Main
Cuisine: American
Author: Mike

Ingredients

Instructions

  • Fire up your Big Easy.
  • Lightly coat the chicken in oil.
  • Sprinkle chicken with the rub.
  • Transfer the chicken to the Big Easy basket and cook until done, usually 20 minutes per pound.
  • Let rest 15 minutes before serving.

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Stubb’s Chicken Rub Chicken on the Char-Broil Big Easy

I use a lot of products from Stubb’s, from sauces to marinades. I’ve been very happy with them all. That’s why I decided to use some of Stubb’s chicken rub on a whole chicken and drop it into my (awesome) cooker, the Char-Broil Big Easy.

The Big Easy cooked the bird in 15 minutes per pound.The Stubb’s seasoning added a little sweetness. It also added a mild mustard flavor. I’ve rubbed beef in mustard before but never added mustard flavor to chicken. It was fantastic!
stubbs-chicken-rub-chicken-on-the-char-broil-big-easyI did make my chicken a beer can chicken by adding a bit more Stubb’s chicken rub to a can of beer that I then inserted into the chicken. You can skip that part if you wish, or use an empty soda can with chicken broth added. There’s no wrong here because the Big Easy cooks chicken right every time. The skin always comes out crispy and dangerously delicious, to say nothing of how tender and moist the meat is, dark or white!

Stubb’s also makes a chicken and citrus marinade that is also great on chicken cooked in 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!
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Stubb's Chicken Rub Chicken on the Char-Broil Big Easy

I use the Char-Broil folding chicken roaster to hold the beer or soda cans securely. If the beer you're using is only available in a bottle, just empty the contents into an empty beer or soda can.
Prep Time5 mins
Cook Time1 hr 45 mins
Total Time1 hr 50 mins
Course: Main
Cuisine: American
Servings: 1 chicken
Author: Mike

Ingredients

Instructions

  • Fire up your Big Easy.
  • Rinse the chicken and pat dry.
  • Lightly brush the chicken with olive oil.
  • Generously sprinkle the chicken with the seasoning.
  • If opting to make beer can chicken open the can and drain (er... drink) about 1/4th of the beer. Add a heaping teaspoon of seasoning to the beer. Insert beer can into the bottom of the chicken.
  • Place chicken into the basket and insert into the Big Easy.
  • Cook for 15 minutes per pound or until the chicken has hit 165 F as measured in several locations.
  • Let rest 15 minutes before removing the beer can (if using) and carving.

Southwest Chicken on the Char-Broil Big Easy

I sure do love making chicken on my Char-Broil Big Easy. It doesn’t get any easier or tastier. Any time I need chicken for a dish, or I just want to enjoy a nice piece of chicken, I fire up my Big Easy. I don’t normally brine my chicken, but this time I did. The end result is very flavorful and moist. And though this is a southwest-inspired chicken recipe, it’s not overly spicy at all. It has just a hint of citrus and a slight kick. I’d call it just right.
Southwest Chicken on the Char-Broil Big EasyThe brining process can mean you won’t get super-crispy skin like you normally do with the Big Easy. That’s ok, because this southwest chicken more than makes up for it with tremendous flavor and tenderness. You could remove the skin first, but I prefer to keep it on to help keep the chicken even more moist.

You can use this recipe on split chicken breasts, as I did, or whole chickens. Or legs. Anything. The Char-Broil Big Easy makes great poultry no matter what. Also try my fiery chicken breasts on the Big Easy. Big flavor, but crazy easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
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Southwest Chicken on the Char-Broil Big Easy

Prep Time4 hrs
Cook Time1 hr
Total Time5 hrs
Course: Main
Cuisine: American
Servings: 4 servings

Ingredients

  • 4 pounds chicken
  • 2-3 cups water
  • 1/3 cup Kosher salt
  • 1 12 ounce bottle Mexican beer (I used Corona)
  • 1 large orange juiced
  • 1 lime juiced
  • 1 small sweet onion sliced
  • 2 cloves garlic minced
  • 2 teaspoons or more, Mexican hot sauce (I used Cholula)
  • 1 teaspoon dried oregano
  • 2 tablespoons Fire-Eater rub or substitute any southwestern-influenced seasoning

Instructions

  • Trim chicken as desired and rinse well.
  • Place water into a large resealable baggie or container.
  • Add the salt and stir until dissolved.
  • Add the beer, orange juice, lime juice, onion, garlic, hot sauce, oregano. Stir to combine.
  • Add the chicken and turn to coat. Seal the container and refrigerate for 4 hours.
  • Fire up your Big Easy.
  • Remove chicken from brine and rinse well.
  • Pat dry and sprinkle with the rub.
  • Add chicken to the Big Easy basket and cook for approximately 15 minutes per pound or until it reaches 165 F.