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.

Lemon Pepper 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. They’re perfect for flavoring chicken like this lemon pepper marinaded chicken on the Char-Broil Big Easy. I picked up a package of each and used them to marinate my favorite, split chicken breasts. The Lemon Pepper marinade is mixed with lemon juice to produce wonderfully seasoned chicken. A little garlicky, a little herby and a little lemony, it’s a nice light refreshing marinade.
Lemon Pepper Marinaded Chicken on the Char-Broil Big Easy

Since it cooks at a high temperature you do have to watch that your lemon pepper marinaded chicken on the Char-Broil Big Easy 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. Check out my garlic and herb marinaded chicken, and teriyaki chicken, also cooked on the Big Easy.Weber Marinades

Lemon Pepper Marinaded 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 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.

Pickle Poppers on the Char-Broil Big Easy

Sure, you’ve made jalapeno poppers on your Char-Broil Big Easy. And you loved them. But Aunt Martha didn’t like them one bit. “They’re too darned spicy”, she said. Well, today is Aunt Martha’s lucky today because now she can chow down on some super-tasty pickle poppers without worrying about the heat.
Pickle Poppers on the Char-Broil Big Easy
Make sure you read my notes in the recipe. They’ll make making these pickle poppers on the Char-Broil Big Easy a breeze. I really liked the change from the ‘usual’ jalapeno poppers. They’re hard to stop eating, so make sure you make a big batch. If you haven’t already, invest in a Bunk Bed Basket or two for your Big Easy. It gives you a lot more cooking space.

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

Pickle Poppers on the Char-Broil Big Easy

Note: You'll need a Bunk Bed basket for your Big Easy to cook more than 4 or so pickle halves at a time. Poppers can be assembled in advance to finish cooking on the Big Easy.
Course Appetizer
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 poppers

Ingredients

  • 6 baby dill pickles
  • 6 slices of bacon
  • 4 ounces cream cheese softened
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 clove of garlic minced
  • Toothpicks
  • Your favorite seasoning

Instructions

  • Preheat oven to 350 F.
  • Meanwhile, slice the pickles in half horizontally. Using a melon baller carefully scoop out the centers of the pickles. Set aside. NOTE: I found it much easier to just use my finger nail (with a food-safe glove on) to do this.
  • Line a baking sheet with foil. Add bacon slices and bake for 20 minutes to partially cook the bacon. Remove to a paper towel-lined plate to drain. Cut each pieces in half lengthwise. NOTE: The easiest way to do this is to roll each piece up and then make a single cut down the middle.
  • Combine the cream cheese, cheddar, and garlic, Working in batches, form about a tablespoon of the cheese mixture into a shape like a fat cigarette that will fit into the cavity of the pickles.
  • Working in batches, add shaped cheese to the pickle centers. Secure one end of a piece of bacon to the end of the pickle slice by inserting a toothpick horizontally. Wrap the bacon around the rest of the pickle, also securing the other end with a toothpick.
  • Fire up your Big Easy.
  • Lightly dust pickle poppers with your favorite seasoning and transfer to a Big Easy basket.
  • Cook in the Big Easy for 20 minutes or until the bacon starts to char and the cheese has melted.
  • Let cool slightly before serving.

Roasted Pumpkin Seeds on the Char-Broil Big Easy

Good bye ho-hum roasted pumpkin seeds. I’ve made them, and made plenty. It’s not that they were bad, but they were never the things dreams were made of. Fear not, because pumpkin seeds roasted on the Char-Broil Big Easy ARE the thing dreams are made of. They are perfectly crunchy, but not over-done. They are tasty, but not over-seasoned. They’re just… great!
Roasted Pumpkin Seeds on the Char-Broil Big EasyIf you prefer to flavor your seeds, do so after you’ve roasted them. Do it pretty much immediately after you remove them from your Big Easy. As they cool they won’t ‘take’ the seasoning as well. I felt that these seeds were absolutely perfect with just a little salt!

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

Roasted Pumpkin Seeds on the Char-Broil Big Easy

To make things easier, you'll need a bunk bed basket.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 cup
Author Mike

Ingredients

  • 1 cup pumpkin seeds
  • 2 cups water
  • 1 tablespoon kosher salt plus a little more for sprinkling
  • Olive oil

Instructions

  • Fire up your Big Easy.
  • Line your Bunk Bed basket with foil. This will make a nice little 'bowl' for your seeds. Alternatively you can line the bottom of the Big Easy basket with foil but I find the basket to be easier. Plus, you can fit two Bunk Bed baskets in the Big Easy at once.
  • Clean the pumpkin seeds. Remove all of the pulp then transfer them to a colander and rinse well with water. Drain.
  • Bring the water to a boil and stir in the salt.
  • Add the seeds and reduce to a simmer and continue simmering for 10 minutes. Drain well and transfer to a bowl.
  • Drizzle the seeds with just a few splashes of oil. Don't add much, less is more.
  • Transfer the seeds to the oil-lined basket and place inside the Big Easy.
  • Roast for 10-15 minutes. Do not let the seeds get brown, they will burn easily. They will just start turning golden and they are done. You can actually reach in (carefully) and grab one or two for testing as they roast.
  • Remove and dump the basket into a bowl and sprinkle lightly with more salt.
  • Let cool slightly then serve.

Roasted Carrots on the Char-Broil Big Easy

Mmmm. Lovely sweet delicious roasted carrots. Made on the Char-Broil Big Easy in no time at all. Nothing fancy, nothing hard, just great flavor. You might think that your Big Easy is just for poultry or pork, but it’s great for making sides too. These carrots take no time at all, so you can toss them on your Big Easy while your turkey is resting.

Roasted Carrots on the Char-Broil Big EasyI like to partially cook my carrots first before putting them on the Big Easy. Cooking raw carrots over high heat  can make them dry out a bit. Cooking them just a bit first and then roasting them produces tender, juicy, flavorful carrots every single time. The same approach can be used with cauliflower and broccoli.

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

Roasted Carrots on the Char-Broil Big Easy

Note: I prefer to pre-cook my carrots before putting them on the Big Easy. You can skip that step and put them directly into the Big Easy if desired. Just add a few minutes to the cooking time to get them tender.
Course Side
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Mike

Ingredients

  • 12 large carrots peeled
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley chopped

Instructions

  • Bring an inch of water to a boil in a large skillet or shallow pot.
  • Add carrots and boil until just tender. Drain and rinse with cold water.
  • Fire up your Big Easy.
  • Transfer the carrots to the Big Easy (you'll need a Bunk Bed Basket or two to fit them all in at once, or you can roast them in batches).
  • Roast the carrots until golden brown, 5-10 minutes.
  • Remove carrots to a plate and drizzle with the oil. Season with salt and pepper.
  • Serve garnished with the chopped parsley.

Spicy Roasted Chicken Legs on the Char-Broil Big Easy

The Kick’N chicken legs I made on my Char-Broil Big Easy not too long ago really got me jonesin’ for more legs. These spicy roasted chicken legs have a nice little kick to them. And they also have a wonderful buttery flavor kissed with a bit of citrus. Although I’m usually a split chicken breast guy, the Big Easy cooks any cut, such as legs, absolutely perfect.
Spicy Roasted Chicken Legs on the Char-Broil Big EasyEven if you like spicy, go easy on the cayenne first as you add it to the butter. But, don’t go too crazy. No matter what, these spicy roasted chicken legs are a treat that cook up in no time on your Char-Broil Big Easy.

Also try my nuclear chicken, 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!

Spicy Roasted Chicken Legs on the Char-Broil Big Easy

Note: You'll need a Bunk Bed Basket for your Big Easy to cook more than 4 legs at a time.
Course Main
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Ingredients

  • 8 whole chicken legs
  • 6 tablespoons butter
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon more or less, to taste cayenne pepper
  • 1/2 teaspoon garlic powder

Instructions

  • Fire up your Big Easy.
  • Place the legs into the Big Easy baskets. Try to not crowd them.
  • Melt the butter in a small bowl.
  • Add the remaining ingredients and stir. Brush 1/3rd of the mixture over the legs and transfer to the Big Easy.
  • Cook for 30 minutes then brush with another 1/3rd of the butter mixture.
  • Cook another 15 minutes or until the chicken temperate reaches 165 F as measured in several places, making sure to not touch the bone.
  • Brush with the remaining butter mixture and cook 5 more minutes.
  • Remove and serve.

Garlic and Herb 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 garlic and herb marinade is mixed with lemon juice to produce wonderfully seasoned chicken. A hint of garlic, a hint of lemon, and a mix of earthy herbs.
Garlic and Herb Marinaded Chicken on the Char-Broil Big EasySince 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. I’ve also made chicken marinaded in their fantastic citrus herb and lemon pepper marinades.

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

Garlic and Herb 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 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.

Honey-Butter Corn on the Char-Broil Big Easy

Corn, glorious corn! Fresh sweet corn is everywhere and that means time to fire up the make some honey-butter corn on the Char-Broil Big Easy. A little added sweetness and ready in no time at all. I actually made this honey-butter corn (on the left) along with my Buffalo blue cheese corn (on the right) so that I’d have a nice mix of sweet and savory corn-on-the-cob for dinner.
Honey-Butter Corn on the Char-Broil Big EasyYou can cook the honey-butter corn at the same time you’re cooking something else in the Char-Broil Big Easy. Just place the corn in a Bunk Bed basket above your other food. Depending on what all you are cooking you can squeeze two bunk bed baskets into the Big Easy at once.

Also try my Cajun corn-on-the-cob and my Garlic Old Bay corn, both done up right 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!

Honey-Butter Corn 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
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Mike

Ingredients

  • 4 ears corn-on-the-cob husks and silks removed, cut in half
  • 4 tablespoons unsalted butter
  • 1 tablespoon honey
  • 1 pinch kosher salt

Instructions

  • Fire up your Big Easy.
  • Place the 8 pieces of corn onto pieces of foil.
  • Place the butter, honey and salt in a small saucepan over medium heat and stir until the butter is melted and the honey is dissolved. Brush over the tops of the corn. Rotate and brush the other side of the corn.
  • 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.

Citrus Herb 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. They’re perfect for flavoring chicken, like this citrus herb marinaded chicken on the Char-Broil Big Easy. I picked up a package of each and used them to marinate my favorite, split chicken breasts. The Citrus Herb marinade is mixed with orange juice to produce wonderfully seasoned chicken. A hint of garlic and herbs and a hint of sweetness, it’s a nice, light refreshing marinade.Citrus Herb Marinaded Chicken on the Char-Broil Big Easy

Since it cooks at a high temperature you do have to watch that your citrus herb marinaded chicken on the Char-Broil Big Easy 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 option 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. Check out chicken marinaded in their garlic and herb marinade!Weber Marinades

Citrus Herb 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.

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

The Char-Broil Big Easy is a fantastic all-around cooker. And as much as I use it to cook poultry, that’s not all it does perfectly. This Cajun corn-on-the-cob is just another great side dish. As with just about anything on the Big Easy, it’s no-fuss and as easy as can be. The corn comes out packed with spicy buttery goodness, cooked perfectly.
Cajun Corn-on-the-Cob on the Char-Broil Big EasyThere is a nice little kick to Cajun corn-on-the-cob on the Char-Broil Big Easy. If you’re worried it might be too spicy (it’s really perfect to me), cut back on the cayenne and red pepper flake. I wouldn’t eliminate them completely. That little heat balances well with the sweetness of the corn. This corn goes great with my Cajun Creole chicken on the Big Easy.

Also try my Buffalo blue cheese and honey-butter corn on the Big Easy. Nothing is easier than making corn on a 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!

Cajun 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

Ingredients

  • 4 ears corn-on-the-cob husks and silks removed, cut in half
  • 1/2 stick butter melted
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried red pepper flakes
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Worcestershire sauce

Instructions

  • Fire up your Big Easy.
  • Place the 8 pieces of corn onto pieces of foil.
  • Combine the remaining ingredients and brush over the tops of the corn. Rotate and brush the other side of the corn.
  • 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.