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.
Weber makes all sorts of great flavored Just Add Juice marinades. I’ve also made chicken marinaded in their fantastic citrus herb marinade.
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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.
Prep Time4 hrs
Cook Time1 hr 20 mins
Total Time5 hrs 20 mins
Servings: 2 -4 servings
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.
Mmmmm. Yummy. Tender, juicy roasted chicken breast meat, roasted green bell pepper mayonnaise and fresh, crispy toppings. All in all, a great sandwich. This roasted chicken sandwich with roasted green pepper mayonnaise is out-of-this-world good. For me the star of the show is the roasted green pepper mayonnaise. It adds a nice kick to the sandwich. I think it needed a kick. I love roasted chicken, don’t get me wrong, but I need some spice. Some flavor. Something extra. This sandwich has that something extra.
I used chicken that I roasted on my Char-Broil Big Easy oil-less fryer, but you can substitute rotisserie chicken or whatever chicken you have on hand. Store-bought rotisserie chicken is also great for making a roasted chicken sandwich with roasted green pepper mayonnaise
Also try my grilled chicken fajita sandwiches.
Roasted Chicken Sandwich with Roasted Green Pepper Mayonnaise
Prep Time15 mins
Total Time15 mins
Lightly toast the buns if desired.
Slather each bun half with 1/2 tablespoon (or more) of the mayonnaise.
Add the chicken, lettuce, tomatoes and onion and serve.
This is my favorite chicken salad sandwich recipe. I love the tender, roasted chicken countered with the crunch of onion and celery, along with the smooth mayonnaise. It is the perfect chicken salad sandwich made only better with fresh toppings.
I roasted the chicken on our Big Easy fryer. Nothing could be easier. A simple marinade, then an hour in the cooker, and you end up with perfectly moist and tender chicken. You can actually skip the marinade and just season the chicken and roast. It seriously could not be any easier.
For something a bit spicier, use some of my spicy roasted chicken when making these sandwiches .
Roasted Chicken Salad Sandwich
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
- 1 pound Roast chicken chopped fine (I roasted the chicken on our Big Easy)
- Large white onion chopped (you may not need all of it)
- 3-4 stalks celery chopped
- Buns or bread
- Green leaf lettuce
- Tomato sliced thin
Place the chicken in a large bowl. Add a little of the onion and celery and mix.
Add enough mayonnaise to just coat the mixture, Fold.
Add salt to taste. Add more onion, celery and salt, to taste until you have the flavor just like you like it. You'll need to add more mayo also, but not too much at a time. You don't want the mixture to get runny.
Lightly toast the buns or bread. Top with lettuce and tomato, followed by a large serving of the chicken salad. Add top bun and enjoy!
I’m a huge fan of my Char-Broil Big Easy. I was pessimistic when I bought it (I’m more a Weber-brand grill guy), but I have really loved using the Big Easy from Char-Broil. Heck, I have 3 Big Easys now and I’d be happy with more! It does a fantastic job on whole turkeys and chickens, wings, and yes, split chicken breasts like these. I was unable to resist temptation and had to pull of a piece of that delicious, crunchy chicken skin! Roasted chicken on the Char-Broil Big Easy is a wonderful thing!
Using the Big Easy is… well, easy. I marinade the chicken, fire up the fryer, put the chicken in, and a little over an hour later I have perfectly cooked roasted chicken. No fussing with fryer temperatures, or checking the meat temperature every 15 minutes, just walk away (ok, you shouldn’t leave a lit grill unattended) and come back later.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Roasted Chicken on the Big Easy
Prep Time3 hrs 10 mins
Cook Time1 hr 20 mins
Total Time4 hrs 30 mins
- 4 cloves garlic minced
- 1 tablespoon more or less dried dill
- 1 tablespoon more or less dried rosemary, crushed
- 1/4 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 split chicken breasts skin on or off
Combine all but the chicken breasts. Taste the marinade and add more dill or rosemary if you wish.
Rub the marinade all over the chicken. If you left the skin on, try to slide your fingers in between the skin and meat and smear the marinade into the resulting pocket.
Let the breasts marinade in a large resealable container or baggie for at least 3 hours.
Fire up the Big Easy fryer. You'll need a bunk bed basket to fit all 4 breasts in at once.
Place 2 breasts in the bottom Big Easy basket and two in the top basket.
Let cook at least an hour (with the top on the Big Easy so the chicken gets good and brown and the skin crisps up nice) before checking the meat temperature, which you want to get to 165 F.
Remove the breasts and let rest until slightly cooled, then slice.
One of the main reasons I roasted a chicken on my Big Easy the other day was to make this roasted chicken noodle soup. It sounded fantastic, and it came out fantastic. You could also make this with leftover turkey from Thanksgiving!
You can substitute a rotisserie chicken from the store if you like, but roasting one yourself, either on the grill or in the oven, produces even tastier results. Because of the noodles, this soup tends to thicken up overnight. You’ll need to add a bit of water (or chicken broth) when reheating it. Anita likes hers very thick, almost like a stew.
Also try my roasted tomato soup.
Roasted Chicken Noodle Soup
Wonderfully tasty thick, hearty soup.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
- 2 teaspoons olive oil
- 1 cup white onion chopped
- 1 cup carrots diced
- 1 cup celery sliced
- 1 garlic clove minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 1 teaspoon or more Creole seasoning
- 6 cups chicken broth
- 4 cups russet potatoes washed, peeled and diced
- 1 teaspoon salt to taste
- 2 cups roasted chicken diced
- 1 cup evaporated milk
- 4 ounces egg noodles
Heat the oil in a large pot over medium-high heat.
Add the onion, carrots, celery and garlic and saute for 5 minutes.
Sprinkle in the flour and stir.
Add the oregano, thyme, poultry seasoning and Creole seasoning and cook for 1 minutes.
Add the chicken broth and potato and salt to taste. Bring to a boil then reduce to a simmer and continue simmering for 15-25 minutes or until the potato starts to get tender (depending on how you want it, you might want to keep a little 'bite' to your potatoes).
Stir in the remaining ingredients and cook until the noodles are tender, about 10 minutes.
I’ve been subscribing to Chile Pepper magazine for quite some time now. Though I certainly don’t consider myself to be a Chilehead, I do like some heat in my dishes, like this four-pepper chicken fried rice. A lot of people are afraid of using peppers or hot sauces in their dishes, but I’ve found that if you experiment with them you can get a better tasting dish, and one that doesn’t burn off the roof of your mouth.
I found this recipe for four-pepper chicken fried rice in the November 2009 issue of the magazine. It came out absolutely fantastic. You can use whatever peppers you have really. I had some roasted chicken left from a cookout on my Big Easy, which worked just great in this meal. I’d make this again in a heartbeat.
Also try my grilled Kung Pao chicken with egg-fried rice.
Four-Pepper Chicken Fried Rice
Fantastic flavors with a little kick to boot!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
- 1 cup brown rice
- 3 tablespoons olive oil divided
- 1 pound fresh green beans trimmed, and cut into 1" lengths
- 3 jalapenos seeded if desired, cut into strips
- 2 red bell peppers cut into strips
- 2 poblano peppers can sub green bell peppers, cut into strips
- 6-8 dried chiles
- 2 eggs lightly beaten
- 1 tablespoon soy sauce plus more for serving
- 1 tablespoon hot sauce I used Cholula, my favorite
- 2 cups roasted chicken chopped
- Green onions chopped, for garnish
Cook rice per package instructions.
Heat 1 tablespoon of the oil in a large skillet. Add the green beans and cook until slightly tender, about 8 minutes.
Add in the peppers and dried chiles and cook until tender, about 5 minutes.
Remove the vegetables to a large bowl.
Reduce heat to low.
Add the eggs and scramble. Cook until done. Remove to the bowl with the vegetables.
Add the remaining oil. Increase the heat to medium high. Add in the rice and toss to coat. Cook for 1 minute.
Add in the chicken, soy sauce, and hot sauce. Stir. Cook until the chicken is heated.
Add the vegetables and eggs back and heat.
Serve garnished with green onions and a little extra soy sauce on the side.