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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 said it hundreds of times. Chicken cooked on the Char-Broil Big Easy is a fantastic thing. It doesn’t take much effort and no fancy ingredients are required. I like to peruse the marinades at the grocery store, grabbing whatever strikes my fancy. This time my fancy had me using Old Colony Sauce. Often used for steaks, it’s also a fantastic marinade for chicken, adding a light Worcestershire-like flavor and tons of juiciness.

Old Colony Chicken on the Char-Broil Big Easy

The Perfect Chicken Marinade

Old Colony sauce isn’t loaded up with sugar or honey, which is important when you are cooking on the Big Easy. Since the Big Easy cooks at a high temperature, marinades or sauces containing sugar or honey will tend to burn. You have to save those for saucing at the very end of your cooking, once the meat is almost done, so you don’t risk charred food.

As you can see, Old Colony sauce produced some mighty fine looking chicken (I used split chicken breasts), with great color and flavor throughout. Old Colony Chicken on the Char-Broil Big Easy is superb!

Char-Broil The Big Easy Bunk Bed Basket

Also try my State Fair chicken and my Rib Rack chicken, also made on the Char-Broil Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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5 from 2 votes

Old Colony Chicken on the Char-Broil Big Easy

Often used for steaks, Old Colony is also a fantastic marinade for chicken, adding a light Worcestershire-like flavor and tons of juiciness.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, chicken

Prep Time 4

Cook Time 1 20

Total Time 5 20

Servings servings

Calories 258kcal

Equipment

Ingredients

4 chicken breasts bone-in split, or whatever cuts you prefer
Old Colony Gourmet Sauce to taste

Instructions

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.