KFC Roasted Chicken on the Char-Broil Big Easy

Wow, such great flavor in every bite! The seasoning on the chicken I roasted in the Big Easy was fantastic, nicely herby. It’s a copycat of the roasted chicken Kentucky Fried Chicken used to have on the menu years ago. KFC dropped the idea, but now you can have that great taste at home. I believe KFC removed the skin from the chicken. I’ll leave the decision to do that or not to you.
KFC Roasted Chicken on the Char-Broil Big EasyI admit, I’m often pretty heavy-handed with seasonings, especially when it comes to chicken. I find that chicken needs all the flavor help it can get. This KFC roasted chicken seasoning clone is so good I put on a little extra. It would also be fantastic on a turkey cooked in the Char-Broil Big Easy.

KFC came out with roasted chicken to compete with Boston Market. Check out my copycats of Boston Market’s Tuscan herb chicken and Famous Dave’s Roasted chicken, also made 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!

KFC Roasted Chicken on the Char-Broil Big Easy

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Author Mike

Ingredients

  • 4 bone-in split chicken breasts or whatever cuts you prefer

For the spice mix

  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon lemon pepper seasoning
  • 1/4 teaspoon dried thyme crumbled
  • 1/4 teaspoon paprika

Instructions

  • Fire up your Big Easy.
  • Rinse the chicken and pat dry.
  • Combine the spice mix ingredients.
  • Apply the seasoning and 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.

Downtown Roasted Chicken on the Char-Broil Big Easy

Any day that ends in the letter ‘y’ is a good day to roast up some chicken in my Char-Broil Big Easy. A few hours in a flavor-packed marinade, one hour on the cooker, and we sat down to enjoy some fantastic downtown roasted chicken breasts. The chicken is moist and tender with just a hint of spiciness and smokiness. I used bone-in chicken breasts, but any chicken cuts (or even a whole chicken) would work just fine.
downtown-roasted-chicken-on-the-char-broil-big-easyI removed the skin because the marinade is going to keep it from getting crispy. Also, no skin means that the marinade soaks in deep, making sure each bite is full of flavor. The marinade would also be fantastic on steaks.

When using a marinade and cooking on the Big Easy I like to lay my chicken flat so that the marinade doesn’t fun off. If you are using the basket that comes with the Big Easy you can easily cook two breasts at a time. Add the bunk bed basket and you can cook four.

Also try my copycat of Boston Market’s Tuscan Herb chicken, also made on the Big Easy! For a little kick, make my Nashville hot chicken, one of my all-time favorites!

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

Downtown Roasted Chicken on the Char-Broil Big Easy

You'll need the Bunk Bed Basket to cook 4 or more chicken breasts at a time.
Course Main
Cuisine American
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4 servings

Ingredients

  • 4 split bone-in chicken breasts skin removed

For the rub

  • 5 chipotles along with 2 tablespoons of the adobo sauce they are packed in
  • 5 cloves garlic chopped
  • 2 shallots diced
  • 2 limes juiced
  • 1/2 cup cilantro leaves
  • 1/2 cup olive oil
  • 2 tablespoons Kosher salt
  • 1 tablespoon freshly ground black pepper

Instructions

  • Place the chicken in large resealable bag or container.
  • Place all of the rub ingredients into a blender and process until smooth.
  • Pour marinade over chicken. Close the container and toss gently to coat.
  • Refrigerate for 1 hour.
  • Fire up your Big Easy.
  • Remove the chicken from the container and place into the Big Easy basket.
  • Place into cooker and cook until the chicken hits 165 F, about 1 hour.

Roasted Chicken on the Char-Broil Big Easy

I bought a Big Easy a while back. It is one of my favorite “grills” by far. It doesn’t get any easier – marinate/brine/whatever meat you wish to cook and put it into the cooker. Turkeys and chickens take about 10 minutes per pound. A family pack of wings takes about 30 minutes. Done. No mess, no fuss. It’s a beautiful thing. And nothing is like roasted chicken on the Char-Broil Big Easy.Roasted Chicken on the Char-Broil Big Easy 2

Garlic, dill and rosemary give this chicken a nice savory flavor. This is my go-to recipe for roasting chicken. I do not brine the birds or marinate them. I slather them (you can easily fit two decent-sized chickens into the Big Easy) with the mixture below and put them into the cooker.

The skin comes up super crispy and the entire bird is moist and tender and flavorful.

Also try my easy roasted turkey cooked 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 Rosemary Roasted Chicken on the Big Easy

Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Author Mike

Ingredients

  • 1 whole chicken 5 pounds or so
  • 4 cloves garlic minced
  • 1 tablespoon dried dill
  • 1/2 tablespoon dried rosemary
  • 1/4 cup sour cream
  • 2 tablespoons olive oil
  • 1 tablespoon sea salt
  • 1/2 teaspoon fresh cracked black pepper

For gravy

  • 1 small can chicken broth about 2 cups
  • 2 tablespoons flour

Instructions

  • Rinse the bird and pat dry.
  • Mix remaining ingredients. Note: You may want to add more dill or rosemary. Taste the mixture and add more as you need.
  • Slather mixture all over and inside the bird. You can refrigerate for up to 12 hours before cooking. I've found that marinating isn't necessary.
  • Place into a heated Big Easy (or onto a grill) and cook until meat in the thighs hits 185 F and the breasts hit 160 F.
  • Let rest 30 minutes before carving (if you can resist it that long!).

For gravy

  • To make gravy from the drippings, add the drippings to the broth in a small pan and bring to a boil. Reduce to a simmer. Slowly whisk in the flour and stir until thickened.