Spicy Hot Fried Chicken using the Vortex

Give me a grill, a Vortex full of lit charcoal, and a few pieces of chicken and I’m one happy guy. One of my all-time favorite things to make on charcoal my grill is ‘fried’ chicken using the Vortex. I’ve made countless variations, all fantastic. Like this spicy hot fried chicken using the Vortex. Just like all my others, it tastes and looks just like chicken fried in oil. This version brings a bit of heat. Just the right amount. And oh, so tender, juicy meat. This is a great, easy way to prepare delicious chicken. You’ll seriously not think this was done over coals and you’ll definitely think it’s deep fried in oil.

Spicy Hot Fried Chicken using the Vortex

I have a few Vortex inserts because, well, I have a few grills. By far my favorite setup is the Vortex in my Weber Performer. I can easily fit 8 large bone-in, skin-on chicken breasts around the grill without crowding them. They have never come out anything but fantastic. It’s as easy as you can get to make something like this spicy hot fried Chicken using the Vortex. You just need a few ingredients and some charcoal and you’re ready to cook!

Also try my Vortex southern marinated fried chicken.

Spicy Hot Fried Chicken using the Vortex
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5 from 1 vote

Spicy Hot Fried Chicken using the Vortex

This version brings a bit of heat. Just the right amount. And oh, so tender, juicy meat.
Course Main
Cuisine American
Keyword fried chicken, spicy, Vortex
Prep Time 15 minutes
Cook Time 1 day 45 minutes
Servings 4
Calories 370kcal

Equipment

Ingredients

For the chicken

  • 4 large chicken pieces I prefer bone-in, skin-on thighs
  • vegetable oil for brushing at the end of cooking

For the marinade

For the dredge

Instructions

For the marinade

  • Combine all ingredients.
  • Place chicken in a large resealable container or bag.
  • Add the marinade. Seal and shake to coat.
  • Refrigerate overnight, turning once or twice.

For the dredge

  • Combine all ingredients.

For the chicken

  • Load up your Vortex full of charcoal and light.
  • Once fully lit, remove the chicken from the marinade and shake off any excess.
  • Coat pieces thoroughly in the dredge.
  • Transfer chicken to around the Vortex and close the lid, keeping the top vent open.
  • Cook for 45 minutes or until the chicken reaches 165 F. Turn the lid 90 degrees every 15 minutes of cook time if desired.
  • Lightly brush the chicken with oil and continue cooking another 5 minutes.

Nutrition

Calories: 370kcal | Carbohydrates: 26g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 889mg | Potassium: 285mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 3mg

Nutritional values are approximate.

Dip-Fried Chicken using the Vortex

This dip-fried chicken using the Vortex is mighty darned near the same as my equally-as-crazy-good Nashville hot chicken. The crunchy skin is just a bit different. The sauce is just a bit different, and it’s mighty darned spicy to boot. But the chicken is still unbelievably moist, tender, and delicious. I’ve said it a thousand times: nothing beats ‘fried’ chicken made using the Vortex. Nothing. Every time you make fried chicken using the Vortex you’ll be amazed at how much it’s as good as deep-fried chicken (if not better!) but without the oil, the fryer and the fuss!

Dip-Fried Chicken using the Vortex

I’m a big fan of spicy foods. Not over-the-top, curled-up-on-the-floor-crying spicy. But good spicy. The kind where you can still taste the food. I thought this dip-fried chicken using the Vortex nailed the spicy factor just perfectly. But I warn you, it is spicy. I suggest that once you start eating you don’t stop. Because that’s when the burn comes and it’ll stick around for a bit, too. It’s a good burn, a tasty burn, the best kind. You might want to taste it first if you’re spice-fearful.

Sure, you can cut back on the amount of hot sauce if you wish. Or add more.

Dip-Fried Chicken using the Vortex
Print Pin
5 from 1 vote

Dip-Fried Chicken using the Vortex

This dip-fried chicken is unbelievably moist, tender, and delicious. I’ve said it a thousand times: nothing beats ‘fried’ chicken made using the Vortex. Nothing.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 6 hours
Cook Time 45 minutes
Servings 4 servings
Calories 567kcal

Equipment

Ingredients

  • 6-8 pieces chicken use bone-in, skin-on for the best results

For the brine

For the coating

For the dipping sauce

Instructions

For the brine

  • Place the brine ingredients in a medium saucepan over medium-high heat. Stir until the honey and salt are dissolved. Remove from heat and let cool to room temperature.
  • Place the chicken in a large resealable container. Add the brine. If it doesn't cover the chicken stir in more water. Cover and refrigerate for 3 1/2 hours.

For the coating

  • Combine the coating ingredients in a large bowl using your fingers. You want the mixture to be coarse.
  • Remove the chicken from the brine. Do not rinse or pat dry. Place into the breading and coat completely. Transfer to a wire rack and place into the fridge for 30 minutes.
  • Fire up your Vortex. Get the coals good and lit and lightly ashed. Remove the chicken from the fridge and place around the fire. Close the lid and cook 30-45 minutes, possibly longer, turning the lid 90 degrees every 15 minutes.
  • Test the chicken for doneness, you want 160 F in the white meat and 175 in the dark. Remove to a wire rack to cool slightly.

For the dipping sauce

  • Combine all ingredients in a medium saucepan over medium heat. Reduce heat and keep warm until ready to use.
  • Dunk chicken in the dipping sauce and serve.

Nutrition

Calories: 567kcal | Carbohydrates: 99g | Protein: 5g | Fat: 18g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 6153mg | Potassium: 404mg | Fiber: 2g | Sugar: 45g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 4mg

Nutritional values are approximate.