Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
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.
Roasted Chicken on the Big Easy
- 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.
Nutritional values are approximate.