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’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.
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Raging River Chicken on the Char-Broil Big Easy
- 1 whole chicken 6-8 pounds
- Olive oil
- Dizzy Pig Raging River Seasoning
- 1 can beer optional
- Fire up your Big Easy.
- Rinse the chicken and pat dry.
- Lightly brush the chicken with olive oil.
- Generously sprinkle the chicken with the seasoning.
- If opting to make beer can chicken open the can and drain (er… drink) about 1/4th of the beer. Add a heaping teaspoon of seasoning to the beer. Insert beer can into the bottom of the chicken.
- Place chicken into the basket and insert into the Big Easy.
- Cook for 15 minutes per pound or until the chicken has hit 165 F as measured in several locations.
- Let rest 15 minutes before removing the beer can (if using) and carving.
Nutritional values are approximate.
6 thoughts on “Raging River Chicken on the Char-Broil Big Easy”
Hi Mike, will that give it a try today.
Does it make any difference if i roast the chicken on high or low on the big easy beside the total cooking time?
Hi. My Big Easy model just had ‘on’, versus yours which has High and Low. Since I don’t have that same model, I can’t say for 100% sure, but my understanding is that ‘Low’ is the same as my ‘On’. Either way, you’re more interested in getting the internal temperature to at least 165 F, measured in several places. Weather, bird size, temperature, those things can affect the cooking time, so go by temperature. Start with 15 minutes per pound and take measurements every 15 minutes after that.
Hope that helps,
i got another quesstion regarding the core temperature.
You said it should be 165 F but for chicken i read mostly 176 F. Your receipe also said let it rest for 15 minutes – because the chicken will continue to heat up in that time ?
Well, i thought so and opened the lid but the temperatur got down. So i fired up the again the Big Easy, waited until 167 F, turned off the Big Easy, let the lid closed and waited 15 minutes.
The meat was good and tender but the skin was not crispy at all but soft 🙁
I think i should had opened the lid, correct ?
Hi. 165 F is the recommended safe temperature for chicken (make sure you test in several locations. I reference this for temps: https://www.foodsafety.gov/keep/charts/mintemp.html). You can certainly take it to 175 F if you prefer. For crispy skin, I’ve found that the addition of the oil always results in crispy skin (unless the chicken was marinated first). The extra 15 minutes was actually to let the beer cool enough so I could handle it without burning myself. I find myself sometimes with the lid on, sometimes off, depending on how quickly the bottom of the chicken is cooking versus the top. If I keep the lid on the entire time the top tends to get over-done.
Not sure that helps you any.
Maybe i should do a second run 🙂
Thank you for your hints and wonderful receipts for the Big Easy.
Good luck and thanks for stopping by. By coincidence I’m getting ready to fire up my Big Easy for some quick spicy chicken legs for lunch.