Category: From the Vortex

Southern Marinated Fried Chicken using the Vortex

What’s better than ‘fried’ chicken made using the Vortex BBQ insert? If you’ve made it before, you know what I’m talking about. If you haven’t made it before, you’re missing out. In fact, you need to stop reading this point right now and order one for your charcoal grill. Then make this southern marinated fried chicken using the Vortex. It’s amazing. Crunchy skin. Tender, juicy meat. And packed with flavor and then some. You’ll swear it was fried in oil.

Southern Marinated Fried Chicken using the Vortex

The seasoning is the key to the flavor in this southern marinated fried chicken using the Vortex. Nothing fancy, but oh so good on chicken. Left to marinate overnight, the seasoning ends up flavoring every bite, all the way through. And with no trouble at all, the Vortex cooks the chicken up perfectly.

I’ve never had leftover ‘fried’ chicken made using the Vortex. And I don’t think I ever will. There’s nothing about it but goodness. And even though I’ve made it hundreds of times, I’m still impressed each and every time. I still think that I’m enjoying fried chicken even though it’s grilled. It’s an amazing experience that is easy to boot.

Also try my spicy hot Vortex chicken.

Southern Marinated Fried Chicken using the Vortex
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5 from 1 vote

Southern Marinated Fried Chicken using the Vortex

The seasoning is the key to the flavor in this southern marinated fried chicken.
Course Main
Cuisine American
Keyword fried chicken, martinated, Vortex
Prep Time 15 minutes
Cook Time 1 day 45 minutes
Servings 4
Calories 129kcal
Author Inspired by a recipe from Twisted Soul Cookhouse and Pours

Equipment

Ingredients

For the seasoning

For the chicken

Instructions

For the seasoning

  • Combine all ingredients.

For the chicken

  • Rinse chicken and pat dry.
  • Transfer chicken to a sealable bag or container.
  • Add HALF of the seasoning. Seal, and toss to coat. Refrigerate overnight.
  • Fire up your Vortex with a full load of coals. Let them ash over before cooking.
  • Combine the remaining seasoning with the pepper and flour.
  • Roll chicken in the flour mixture and coat well.
  • Place the chicken on the grill grate around the Vortex.
  • Close the lid (leaving the top vent open) and cook for 45 minutes or until the chicken reaches 165 F. You may turn the lid 90 degrees every 15 minutes of cooking if desired.
  • Lightly brush the tops of the chicken pieces with oil and cook another 5 minutes to crisp the skin.
  • Remove and serve.

Nutrition

Calories: 129kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1748mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg

Nutritional values are approximate.

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.

Kickin’ Cajun Potato Wedges using the Vortex

It only took me one time making potato wedges using my Vortex BBQ on my Weber charcoal grill to turn me into a full-blown addict. I use my Vortex a lot, to say the least. Wings, fried chicken, mostly but now also for a fantastic side dish. These Kickin’ Cajun potato wedges using the Vortex bring a nice kick, crispy skin, and cream potato-y insides. Get the ketchup out, if you want, or eat them straight-up. You can’t go wrong with them, that’s for sure!

Kickin' Cajun Potato Wedges using the Vortex

The key to these Kickin’ Cajun potato wedges using the Vortex is the Kickin’ Cajun seasoning from Kosmos Q. Normally used as a wing dust, I’ve found that it’s much, much more than that. Like on these potatoes. It brings a bit of heat. Actually, quite a bit the more you use. So give it a (small) taste first to see how much kick you want.

Try and make sure you cut your potato wedges the same size as much as possible. You want them to cook evenly. And definitely don’t cut them too thin, like potato straws or French fries. Nice thick wedges are what you are after. If you end up with lil ole pieces at the edges of the potato, don’t use them for this.

Kickin' Cajun Potato Wedges using the Vortex
Print Pin
5 from 1 vote

Kickin’ Cajun Potato Wedges using the Vortex

These Kickin' Cajun potato wedges bring a nice kick, crispy skin, and cream potato-y insides. You'll eat them like popcorn.
Course Side
Cuisine American
Keyword potatoes, Vortex
Prep Time 45 minutes
Cook Time 20 minutes
Servings 2
Calories 344kcal

Equipment

Ingredients

Instructions

  • Fill your Vortex BBQ with charcoal and light it up while preparing the potatoes.
  • Slice potatoes in half lengthwise, then half again lengthwise, and finally one more time lengthwise (i.e. you're cutting them into 1/8ths). You don't want them super thin, so for smaller potatoes you might only have to cut them 1/4ths. Transfer to a bowl.
  • Drizzle the potatoes with the oil and toss to coat.
  • Sprinkle the potatoes with the seasoning and baking powder and toss to coat. I've found that stirring them with your hands works best.
  • Once the charcoal is just ashed over place the potato wedges in a circle around the edges of your grill. Don't let the potatoes touch. It's ok if you need to put them in two or three rows. If some pieces are thicker than others try to locate those nearer the fire.
  • Place the cover on the grill with the top and bottom vents wide open.
  • Cook for 20-30 minutes, rotating the lid 90 degrees every 5 or so minutes. Start checking the potatoes after 15 minutes. Sometimes one side off the grill needs more heat as the wedges there aren't cooking quite as quickly as others. Just rotate the lid so the vent is near that side and let cook a bit longer.
  • Remove and serve immediately.

Nutrition

Calories: 344kcal | Carbohydrates: 77g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 204mg | Potassium: 1779mg | Fiber: 6g | Sugar: 3g | Vitamin A: 24IU | Vitamin C: 24mg | Calcium: 117mg | Iron: 4mg

Nutritional values are approximate.