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 Firemen’s Field Day chicken on the Char-Broil Big Easy may well be some of the best chicken I’ve ever made. And trust me, I’ve made my share of chicken on my Big Easy. It always turns out fantastic, but this here was divine.
Perfect Marinade For Perfect Chicken
The flavor of this Firemen’s Field Day chicken on the Char-Broil Big Easy was fantastic. The meat was tender and juicy. The skin was crispy. I used chicken legs, but any cuts of chicken will do. Just remember that you’ll likely need a Bunk Bed basket to fit them all into your cooker.
Firemen’s Field Day chicken reminded a bit of the time I used Chiavetta’s marinade on some chicken I cooked on the Big Easy. There’s a slight hint of vinegar, but definitely not an overpowering one.
I didn’t have any poultry seasoning on hand (I’m not sure how that happened) so I ended up using Famous Dave’s Roast Chicken rub.
It’s always a good idea to keep a few spare grease trays on hand for your 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!
Firemen’s Field Day Chicken on the Char-Broil Big Easy
Ingredients
- 6 chicken legs or 4 split chicken breasts or 8 bone-in chicken thighs, or a combination of pieces
- 1 cup vegetable oil
- 2 cups apple cider vinegar
- 1 tablespoon kosher salt
- 1 tablespoon poultry seasoning
- 1 egg
Instructions
- Place chicken pieces in a large resealable bag or container.
- Whisk together the remaining ingredients and add to the chicken.
- Seal and toss gently to coat.
- Refrigerate for up to 24 hours, turning often if the chicken isn’t fully submerged in the marinade.
- Fire up your Big Easy.
- Remove chicken from the marinade and shake off any excess. Discard the marinade.
- Place chicken into the Big Easy baskets and then into the cooker.
- Cook 45 minutes or about 20 minutes per pound, until the chicken reaches 165 F as measured in several locations.
- Remove, let cool slightly and devour!
Nutrition
Nutritional values are approximate.
