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 tastes (and looks!) fantastic! The skin is crispy and, well, addicting. Very addicting. Dangerously addicting.
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 cooked in the Char-Broil Big Easy. Just that perfect hint of green chile peppers made each bite of this chicken perfect. 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. Seriously, the skin on this green chile rubbed chicken 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.
There’s no denying that the Char-Broil Big Easy makes mighty fine chicken. Mighty tasty, mighty moist and mighty pretty. This Colombian-style chicken sets the bar really high when it comes to poultry on the Big Easy. Every bite is packed with a fantastic combination of spices and vegetables. I was reminded of the roasted chicken you could buy on the streets in South America. Whenever I make a perfect chicken like this Colombian-style chicken on my Big Easy I laughingly ask myself: should I hire security to guard the patio? It’s just so good that I wouldn’t be surprised if some passerby jumped the fence to grab a taste! The aroma alone while the chicken is cooking is enough to drive you crazy!
I (obviously) used a whole chicken for this recipe, but pieces would work just as fine. Just don’t overlap them in the Big Easy or they won’t cook evenly.
I used split bone-in chicken breasts when I made this Nashville hot chicken. It’s our preferred cut of chicken, but you can use any cut you like. Just keep in mind that if you mix pieces that are greatly different in size some may be done before others. Smaller pieces can be checked for doneness after the 45 minutes cooking time.
This is the first time I tried making ‘fried’ chicken using the Vortex insert on my Weber charcoal grill. I use my Vortex a lot for making chicken wings, which are always fantastic, but I wasn’t sure how mimicking that great fried flavor would come out. Well, my worries were completely unfounded because the chicken came out absolutely fantastic. I swore I was eating chicken right out of a deep-fryer. Great Southern-inspired coating, tender meat and yes, very, very crunchy skin. Since this was my first time I didn’t want to over-crowd my Performer with chicken. But now that I’ve got the process down, I could’ve easily added a few more pieces. And you don’t have to just use split bone-in chicken breasts like I did. Wings, legs, thights… you name it, all will come out great ‘fried’ using the Vortex. Just don’t let the pieces overlap, because wherever they touch, they won’t get crispy.
4 large bone-in, skin-on chicken breasts (or whatever cuts you prefer)
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
Fire up your Kettle grill with the Vortex loaded with charcoal. Don't start cooking until the cools are all lit and starting to ash over.
Rinse the chicken and pat dry.
Mix the remaining ingredients in 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 more vegetable oil. Use caution as the grill will be hot. 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.
Remove and let rest and come to 165 F before serving.
I’m not one to rename other folk’s recipes, so when I came across Daddy’s BBQ chicken I couldn’t call it something else even though it’s not my daddy’s BBQ chicken. If it was though, I’d say “Dad, that’s amazingly great chicken!”. Like any other poultry made on the Char-Broil Big Easy it’s tender, juicy and of course, there’s crispy crazy yummy skin. The marinade is the perfect combination of Worcestershire sauce and steak sauce with just a hint of citrus. I would make Daddy’s BBQ chicken on my Big Easy again. And again. People might look at it first and expect a fairly simple chicken but that’s not what they’ll get. Packed with flavor it’s a nice change from your standard roasted chicken or chicken that has been covered in a traditional BBQ sauce.
I’m a big fan of making beer can chicken on my Char-Broil Big Easy. Weber has a beer-can seasoning that hits the spot with the perfect combination of spices. Nothing could be easier. I will warn you, though, the crispy skin comes out absolutely delicious. The advantage of being the person cooking the chicken is that you get first dibs on it and the rest of the chicken.
The seasoning is so good you can leave out the beer can. The Big Easy cooks up chicken so moist and tender you won’t notice it’s not there, and the Weber seasoning packs such great flavor you’ll be as happy as if you did use the beer. If you do decide to also add a beer can don’t use a strongly-flavored beer or it might drown out the great seasonings. And of course, you’re not required to use beer in a beer-can chicken. Many sodas and even wine work just as well.
I made a lot, and I do mean a lot, of beer can chickens on my Char-Broil Big Easy last weekend. So, I had a good amount of chicken on hand, and that got me to thinking jambalaya. I took the classic jambalaya recipe from Chef John Folse and used my tender, incredibly flavorful beer can chicken instead of browned fresh chicken.
There’s no loser in this beer can chicken jambalaya, but for me the winner is the rice (well, and me for getting to eat it). It absorbs flavors from the vegetables and meats and broth and spices and turns out just flat-out incredible.
You can add shrimp to this jambalaya if you want, but I prefer mine without it. It’s hard to re-heat shrimp leftovers without them becoming way too tough. Since this recipe make a big, big batch and there’s only two of us, I was guaranteed to have leftovers and then some.