This white garlic chicken pizza reminded me that I really need to eat more white sauce pizza. I usually opt for red, making my own sauce, but the creamy, garlicky, cheesy sauce on this pizza was fantastic. Black olives, shallot, moist and tender chicken and Mozzarella topped it all off delicious bite-after-bite. I used chicken that I had roasted on my Char-Broil Big Easy when making this white garlic chicken pizza, but any cooked chicken will do. Grab a rotisserie chicken next time you’re at the store and shred or chop it. Perfect.
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. 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.
I made a batch of tremendously good baked smothered chicken burritos the other day. The chicken was cooked slow all day, resulting in the perfect tender filling. I was still enjoying flashing back to those great burritos when I came across this idea for slow cooker cream cheese chicken taquitos. Just like the burritos, these taquitos are stuffed with fantastically tasty chicken that just falls apart as it cooks. The creamy chicken and melted smooth cheese needed a little kick in my opinion, so I topped the taquitos with diced jalapenos and spicy salsa. Then all was right in the world again!
Fowl Play marinade by The Shed BBQ adds tremendous flavor to any cut of chicken. As soon as I opened it I knew that I was in for nothing but goodness. I detected soy sauce. Apple juice. Citrus. It’s tangy with a slight hint of vinegar. Chicken marinated in Fowl Play comes out incredibly flavorful all the way through. I used split bone-in chicken breasts, marinating them for 4 hours before placing them into the Big Easy. The skin doesn’t get crispy because of all that time in the marinade, but the meat… oh my goodness. So tender and juicy and good! Incredible. If you’re looking for a quick, painless way to make masterful chicken on the Big Easy this is it.
I was a bit worried that maybe some of the spices in Fowl Play might burn from the high heat in the Big Easy but they did not. You have to watch for that if you’re using anything with large chunks of things like minced garlic.
I’m a big fan of store-bought marinated chicken like this Fowl Play chicken or Chiavetta’s chicken cooked on the Big Easy. It’s as simple as it gets.
Oh me how happy was I with this pizza? Darned happy, that’s how happy! All of my favorite things. Crunchy pizza crust. Moist, tender chicken, cheese, smoky BBQ sauce, and of course, some heat! BBQ chicken pizza was a big hit in our household, that’s for sure! BBQ chicken pizza is also the easiest, tastiest way to use up leftover cooked chicken. You can also make this same recipe using leftover pulled pork or smoked brisket.
I used a smoky, hickory-flavored BBQ sauce since the chicken I used was roasted and didn’t have that much smoky flavor. If I was going to use smoked pork or beef I’d use a sauce without a smoky flavor since there’s already enough of that in the meat.
Whew, oh boy! This isn’t some boring, barely-seasoned, overly-tame, put-you-to-sleep white chicken chili, no sir! You pretty much open your pantry and grab everything in it that is spicy and throw it in a pot with some chicken, some beans, some roasted peppers, and some broth. Done! I really enjoyed the smokiness of this spicy white chicken chili. There are so many different flavors coming together in every spoonful. I’m thinking you could easily make this a beef chili by substituting cooked crumbled ground beef (or small pieces of chuck) along with beef broth. Or you can easily go the turkey route, using crumbled cooked ground turkey.
Also try my 6 bean chili. Because more beans is more better.
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. 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.
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.