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.
If you have a family member (or heck, if it’s you!) that loves dark meat, I highly recommend making roasted turkey wings on the Char-Broil Big Easy. They take no time at all and come out crispy and delicious. There’s no special preparation required. Just a little oil and salt and pepper. Sure, you can substitute your favorite poultry rub for the salt and pepper if you want but don’t use anything with sugar in it. The high heat of the Big Easy may cause the sugar to burn.
You can often find turkey wings on sale right before or after Thanksgiving. I grab as many as I can and roast them up for making turkey broth. The broth makes for the absolutely best turkey gravy you can imagine. Seriously, I make it by the gallon.
If you have a family member (or heck, if it’s you!) that loves dark meat, I highly recommend making roasted turkey wings on the Char-Broil Big Easy. They take no time at all and come out crispy and delicious.
I’ll make the bold prediction right now: some day there’ll be a section in the Louvre just for pictures of poultry cooked on the Big Easy. Ok, so that’s not going to happen but it should because each and every time, turkey or chicken on the Big Easy comes out perfect. This Cajun Creole chicken on the Char-Broil Big Easy is a great example of just how easy it is too.
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.
How good is it?
Crunchy skin, moist tender skin. Every bite chock full of flavor with just a slight spiciness. This is great chicken right here.
The Better Basket
I used the new Better Basket by Char-Broil. You can see my write-up on it by clicking here. The basket folds down upon itself, making getting whole birds in and out super easy. You can also fit larger poultry in the cooker using the basket. And it stores easier since it collapses down to almost nothing.
Since the basket doesn’t have rigid sides you have to get whatever you are cooking centered in the middle of the basket so that it doesn’t lean to one side. A little leaning is ok. A lot of leaning might not end well. I added my chicken then lifted the basket just a little to see if it was centered. I adjusted the chicken a bit and then I was ready to lift the basket completely and place it into the Big Easy. It may sound complicated but it’s not.Serve your Creole Cajun chicken with some Cajun corn-on-the-cob, also made on the Big Easy.
This Cajun Creole chicken is a great example of just how easy it is too. Crunchy skin, moist tender skin. Every bite chock full of flavor with just a slight spiciness. This is great chicken right here.
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.
If you’ve ever marinated chicken in Italian salad dressing, then you can begin to have an idea of the flavors State Fair Chicken BBQ sauce will bring to your next chicken cooked in the Char-Broil Big Easy. I say ‘begin to’ because State Fair sauce is so much more. It’s vinegar-based, and all-natural. It adds tremendous flavor, and tenderness and juiciness to boot. As an added bonus it smells great while it’s cooking too!
Like Italian dressing, State Fair Chicken BBQ sauce is not only great as a chicken marinade, it can be used on salads just like a salad dressing. This stuff is good. Get you some!
I prefer to use skin-on, bone-in split chicken breasts when cooking poultry on my Big Easy.
If you’ve ever marinated chicken in Italian salad dressing, then you can begin to have an idea of the flavors this sauce will bring to your next chicken.
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 was watching Diners, Drive-Ins and Dives when Guy Fieri made a stop at Mike’s Huli Huli Chicken in Hawaii. Traditionally, Huli Huli chicken is marinaded, then roasted over a wood fire. It’s turned twice and basted. Huli means ‘turn’, so hence the name!
It only took me a second to realize that I needed to make Huli Huli chicken on the Char-Broil Big Easy. Nothing cooks poultry as easily and as great as the Big Easy. Granted, I wasn’t going to get wood fire flavor, but oh, did I ever get great chicken. Amazing chicken. Perhaps the best chicken I’ve ever made on my oil-less fryer. It’s definitely in the Top 3! Hints of Asian flavors in a sauce that reminds you a bit of traditional American BBQ sauce.
The marinade for Huli Huli chicken on the Char-Broil Big Easy does contain sugar, so it will get a little dark when roasting on the cooker. That’s ok. In fact, it’s more than ok. The marinade is incredible. Beyond incredible.
I fully intend to use this same marinade and sauce on more than just chicken. It’ll be great on smoked or grilled ribs or pulled pork.
Place the chicken into a large resealable container.
In a large bowl, whisk together the remaining ingredients. Add all except for 1/2 cup of the sauce to the chicken. Cover and toss to coat. Refrigerate the chicken and reserved sauce overnight.
Fire up your Big Easy. Remove the chicken from the marinade and shake off the excess.
Spray your Big Easy basket and the Bunk Bed basket with non-stick spray.
Add the chicken to the baskets and cook for 1 hour.
Baste the chicken with half of the reserved marinade and flip gently. I use very long tongs to carefully flip the chicken. You might find it easier (and safer) to do by first removing the basket from the Big Easy. Then either reach in from the sides to flip the chicken or remove the Bunk Bed basket with heat proof gloves and then flip the chicken.
Cook the chicken for 15 more minutes. At this point the chicken should be around 160 F. Brush with the remaining marinade and flip the chicken one more time.
Return the chicken to the Big Easy and continue cooking until the chicken reached 165 F as measured in several places.
Remove the chicken from the baskets and let rest 15 minutes before serving.
Notes
You’ll need a Bunk Bed basket to cook all 4 chicken breasts at once.
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.
This is how chicken is meant to be. Apple juice brined chicken on the Char-Broil Big Easy is everything you could hope for. Sure, it’s packed with flavor. But it’s much more than tasty. It’s incredibly tender and juicy. You’ll actually gasp with your first bite. How can it be so good?
So, if you follow this blog you know that I make a LOT of chicken on my Big Easy, and I do mean a lot. It is always great but this Apple Juice Brined Chicken on the Char-Broil Big Easy is a step beyond great.
The soy sauce and garlic add just the right hint of Asian flavors to this apple juice brined chicken on the Char-Broil Big Easy. The brine takes care of everything else, keeping the meat perfect. All in all, I ended up cooking 12 split chicken breasts (in batches) that were marinated in this brine. The chicken is not just good as-is, but it also makes for fantastic chicken salad.
Place the chicken in a large baggie or resealable container.
Whisk together the remaining ingredients and add to the chicken. Seal and shake to coat.
Refrigerate for 1-3 hours.
Fire up your Big Easy. Remove the chicken from the marinade and transfer to the Big Easy basket. Depending on the size of the chicken, you may have to cook them in batches or use a Big Easy bunk bed basket.
Cook for 15-20 minutes per pound, or until the chicken reaches 165 F as measured in several places.
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.
Not long ago I made the Country Roast chicken that you can get at Famous Dave’s BBQ. I made my own marinade and seasoning and in no time I was enjoying a really great meal. Famous Dave’s now sells their chicken seasoning in stores, so I figured I’d give that a try. No marinade needed, no making my own rub. Just lightly oil the chicken, sprinkle with the seasoning. Country roast chicken on the Char-Broil Big Easy is absolutely divine!
The flavor is so great. The skin so crispy. And the meat was oh-so tender and juicy. It does not get any easier or better tasting.
I almost always use split bone-in chicken breasts when I cook country roast chicken on my Char-Broil Big Easy. You can use any cuts you want, of course. I prefer the flavor of split chicken breasts. They’re most flavorful than boneless chicken breasts and I don’t have to worry about them drying out.
Country roast chicken on the Char-Broil Big Easy is absolutely divine! The flavor is so great. The skin so crispy. And the meat was oh-so tender and juicy. It does not get any easier or better tasting.
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.
Man oh man, this Chik’N-Lik’N chicken on the Char-Broil Big Easy was good. Not sorta kinda good, either. Give-me-another-piece good. I was blown away by how much I loved the sauce. Perfect Texas flavors without being overwhelming. Not spicy, just darned good. And the absolute perfect consistency for brushing on anything grilled or roasted.
You need to make Chik’N-Lik’N chicken on the Char-Broil Big Easy. It’s amazingly good. I didn’t go heavy on the sauce. I wanted the flavor, and I got some. But I didn’t want to bury that great roast chicken flavor you get from the Char-Broil Big Easy. And I didn’t. Every bite was perfect. I’d can’t wait to use this sauce again, and not just on chicken.
Lightly rub or brush the chicken with a light coating of oil. Season with salt and pepper.
Fire up your Big Easy.
Transfer the chicken to the Big Easy basket.
Cook for approximately 20 minutes per pound or until it reaches 160 F as checked in several places.
Lift basket and brush the chicken with the sauce using a long nylon brush. Return to the cooker and cook another 5-10 minutes or until the internal temperature has reached 165 F and the sauce is set.
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 was already addicted to sweet corn-on-the-cob before the Char-Broil Big Easy came along. The Big Easy, though, made my addiction much, much worse. I cannot get enough easy Corn-on-the-Cob on the Char-Broil Big Easy. Just like the name of the cooker, it’s easy to make. I just take a few ears of corn, shuck them, brush on a little butter and add my favorite seasonings. I often make my own seasoning, but I’ve found that McCormick’s Perfect Pinch seasonings make for the perfect corn topping.
Corn-on-the-cob takes about 25 minutes in the Big Easy. It’s sort of hard to overcook so don’t be upset it you let it go a few minutes longer.
Place the butter in a small saucepan over medium heat and stir until the butter is melted. Brush over the tops of the corn and sprinkle with the seasoning and a few pinches of salt.
Rotate and brush the other side of the corn and sprinkle with more seasoning and salt..
Seal tightly in the foil and place into the Big Easy basket.
Cook in the Big Easy for 20-25 minutes or until the corn is tender.
Notes
Note: To cook all 4 ears (8 pieces in all) of corn you’ll need a Bunk Bed basketfor your Big Easy.
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.
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 Caribbean Jerk marinade is mixed with orange juice to produce wonderfully seasoned chicken. A hint of allspice, cinnamon, cloves and other spices, this marinade has a night light Jerk flavor to it. Caribbean jerk marinaded chicken on the Char-Broil Big Easy isn’t as spicy as if you’d sauced the chicken with a Jerk sauce. But the flavor is there.
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. Caribbean Jerk Marinaded Chicken on the Char-Broil Big Easy is great no matter what!
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.
These garlic Parmesan drumsticks on the Char-Broil Big Easy are proof that it really doesn’t take many ingredients to make absolutely delicious chicken. A wonderful combination of cheese, butter, and garlic. I’m a huge fan of garlic, so I loaded it on like I like it: thick.
I used drumsticks because that’s what I happened to have on hand (hey, they were on sale!) but any cuts will do. If you use split chicken breasts or even whole chickens make sure that you get the ingredients on all sides: top, sides, underneath, you name it.
The last step of cooking these garlic Parmesan drumsticks (right before devouring them) is to brush them with a mix of melted butter, garlic, Parmesan and parsley. I use a very long nylon brush for this so that I don’t burn myself. I remove the basket from the Big Easy and place it on a large baking sheet pan. That way any butter that drips down doesn’t get onto my patio. Although the nightly visitors (raccoons and possums) would thank me for that, it’s a bit messy. The pan takes care of that for me.
Garlic Parmesan Drumsticks on the Char-Broil Big Easy
These garlic Parmesan drumsticks on the Char-Broil Big Easy are proof that it really doesn't take many ingredients to make absolutely delicious chicken.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken, garlic Parmesan
Combine the salt, pepper and granulated garlic and rub over all sides of the chicken pieces. I like my chicken pretty garlicky, so I used more of it than salt and pepper. Just make whatever ratio you want.
Transfer chicken to the Big Easy basket. Place into the Big Easy and cook until done. My legs took approximately 40 minutes to reach 165 F.
Combine the butter, fresh garlic, Parmesan and parsley. Lift up the Big Easy basket and, using a long brush, brush with the butter mixture. Return the basket to the Big Easy and cook another 5 or so minutes or until the chicken turns golden brown.
