These are what I consider to be the absolute best recipes for the Vortex BBQ. This isn’t just a random roundup — this is years of testing, tweaking, and eating a whole lot of chicken here at Life’s A Tomato. After literally hundreds of cooks on my kettle, these recipes are the ones my family and I keep coming back to.
I love firing up a charcoal grill using a Vortex. For anyone who hasn’t used one yet, the Vortex is that simple cone-shaped stainless steel insert that sits in the middle of your charcoal grill. You pile a full chimney of screaming hot coals right in the center, put the grate on, and it transforms your regular Weber kettle into a high-heat convection oven. We’re talking 500-600+ degrees of indirect, circulating heat that cooks from every angle at once.
And I know I’m always in for a great treat! Because what comes off that grill really shouldn’t be possible.
It Starts With Chicken
I’m talking about chicken with perfectly golden-brown, crunchy skin that crackles when you bite into it. I’m talking about meat that is unbelievably tender, moist, and juicy — so juicy you need extra napkins. And the flavors are amazing. It tastes like it came straight out of a deep fryer. In fact, the first time I served it, everyone swore it WAS deep-fried. That’s the magic of the Vortex.
The best part? There’s no or very little oil. No messy pot of oil on the stove, no greasy splatters all over the kitchen, no gallons of oil to figure out how to dispose of afterward. It’s all of the reward of fried chicken with none of the hassle.
Over time I’ve learned my favorites. My go-to will always be bone-in, skin-on chicken thighs. The dark meat just has more flavor, it always cooks up tender, and it’s very forgiving. I coat them in my seasoned flour mix, arrange them in a circle around the outside of the grill — not directly over the Vortex — close the lid, and come back in about 40-45 minutes. No flipping required.
Below are my all-time favorite ways to do it, from Kentucky Kernel and Alabama White Sauce to Cajun-brined, Nashville Hot, and Korean Fried Chicken. If you love fried chicken, you’re going to love the Vortex.
The List
1
Kentucky Kernel ‘Fried’ Chicken using the Vortex
Perfectly juicy, crunchy skin, crazy good fried chicken flavor without all of the oil.
Alabama White Sauce Fried Chicken using the Vortex
The tangy Alabama white BBQ sauce is different. If you've never had it, I highly recommend it. It's great on any chicken, fried, grilled, roasted, you name it.
I almost always use bone-in, skin-on chicken thighs when I make this Cajun-brined fried chicken or any other ‘fried’ chicken using the Vortex. The dark meat has the most flavor and always cooks up tender and juicy.
The fried chicken mix recipe can be used for any chicken, it doesn’t have to be Bloody Mary flavored. The coating adheres perfectly and gives you that perfect crispy crust. For me, my go-to chicken on the Vortex is bone-in, skin-on thighs. They are the juiciest and have the most flavor.
If you’re craving garlic flavor, you’ve come to the right place. My buttery garlic fried chicken made using the Vortex brings the garlic punch and then some. And crunchy skin? Craving that too? Got you covered there, too.
I cook a lot, and I do mean a lot, of chicken using my Vortex. Wings and thighs are my favorite and I’ve cooked them countless delicious ways. But I’d never injected my chicken until now.
This dip-fried chicken is unbelievably moist, tender, and delicious. I’ve said it a thousand times: nothing beats ‘fried’ chicken made using the Vortex. Nothing.
I keep having to pinch myself when I make ‘fried’ chicken on my charcoal grill using the Vortex. Am I dreaming? I’m really eating deep-fried chicken, right? But it’s not.
Hidden Valley Ranch Fried Chicken using the Vortex
This Hidden Valley Ranch fried chicken is crazy tender, unbelievable moist. And the skin? Well, let’s just say I leave it for last because it’s almost like dessert. A true treat.
This Korean fried chicken using the Vortex was right up my alley. As always with the Vortex, the chicken is cooked perfectly. Tender and juicy and delicious.
No, it’s not an illusion. It’s not Photoshopped. And I’m not fibbing. This crunchy, moist, tender, delicious chicken was not deep-fried. It was made on a charcoal grill using the Vortex.
This spicy BBQ fried chicken using the Vortex is my go-to recipe. I can then add whatever I want at the end. This time I added a spicy BBQ sauce and a drizzle of Ranch dressing. There were no leftovers.
Just fire up, coat the chicken, place it on the grill and come back in 45 minutes or so to grab some delicious chicken. You’d swear it was fried in oil it’s so good. Crispy skin and tender, juicy meat. Perfect.
I use the heck out of my Vortex on my charcoal grills. I have several of them and I keep them busy with everything from wings to my favorite, ‘fried’ chicken. This time I took a fairly traditional deep-fryer recipe and adapted it for the Vortex. This Cajun-brined fried chicken using the Vortex is absolutely amazing. The chicken is just crazy tender and juicy. Like drip-when-you-bite-into-it moist. Oh, and that crunchy skin. Oh my goodness. The skin is just incredible. This is unbelievable chicken right here.
You Can’t Go Wrong With Chicken Thighs
I almost always use bone-in, skin-on chicken thighs when I make this Cajun-brined fried chicken or any other ‘fried’ chicken using the Vortex. The dark meat has the most flavor and always cooks up tender and juicy. You can use any cuts you like but for my money, you can’t go wrong with thighs. I often find them on sale in family packs at the grocery store for less an a dollar per pound. Eight big thighs for less than six bucks is a total steal in my book.
I almost always use bone-in, skin-on chicken thighs when I make this Cajun-brined fried chicken or any other ‘fried’ chicken using the Vortex. The dark meat has the most flavor and always cooks up tender and juicy.
In a large sealable plastic container combine the water, all but 2 tablespoons of the salt and all but 2 tablespoons of the Cajun seasoning. Stir until the sugar is dissolved.
Add the chicken and submerge. Cover and refrigerate 8-24 hours, turning the chicken at least once to make sure all of the pieces get brined evenly.
Fire up your charcoal grill with the Vortex insert full of charcoal.
Whisk together the remaining salt, Cajun seasoning, flour, black pepper and cayenne.
In another large bowl combine the buttermilk and hot sauce.
Working in batches, remove the chicken from the brine and shake off excess. Transfer to the flour mixture and coat well, then shake off any excess.
Transfer to the buttermilk mixture and coat well, then shake off any excess. Once more coat in the flour mixture, shake off excess, then transfer to a wire rack while you coat the remaining pieces.
Transfer to your grill around the now-ashed charcoal-filled Vortex. Close the lid and cook for 45 minutes or until the chicken has reached 165 F as checked in several places.
Lightly brush the tops of the chicken with some oil and cook another 3 minutes to get the skin good and crunchy.
Remove chicken from the grill and let cool slightly before serving.
Notes
Skin-on chicken cuts produce the best results, but you can use skinless if you want!
