Making “fried’ chicken on my Weber Performer grill using the Vortex insert has become a big addiction of mine. I make it often, many different ways, like this honey spice fried chicken using the Vortex. The end result tastes and feels like real fried chicken, but of course you don’t deep fry it in oil. It’s amazingly easy to make. You can change up the sauce at the end and make a new dish every time. Its really great stuff!
Crispy Sweet Deliciousness
This time I brushed the chicken with a wonderful honey spicy sauce. The skin crisped up perfectly and the sauce gave it a nice sweet and spicy kick.
Since I was using bone-in split chicken breasts when I made this honey spice fried chicken I opted to use my bigger grill, the Performer For legs or thighs or wings you can use a smaller grill (using the smaller Vortex insert and not the one for larger grills) if you wish, but for breasts you’ll need the larger space of the Performer (or the 22″ Weber Kettle).
The batter for the chicken does crisp up, so if you wish you can use skinless chicken breasts and still enjoy that wonderful crispy fried crunch.
I have a not-even-spicy honey fried chicken recipe too! And my buttery garlic fried chicken using the Vortex is always a hit!
Honey Spice Fried Chicken using the Vortex
Equipment
Ingredients
For the “Fried” Chicken
- 3 eggs
- ⅓ cup water
- hot sauce to taste
- 2 cups self-rising flour if you don’t have any, combine 2 cups of all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon Kosher salt
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 whole chicken cut into pieces (up to 3 pounds)
For the sauce
- ½ cup Heinz 57 Steak Sauce
- ¼ cup honey
Instructions
For the “Fried” Chicken
- Set up your grill for cooking with the Vortex insert. Get the coals good and lit before starting.
- In a pie pan, beat the eggs with the water.
- In another pie pan, combine the flour, salt, pepper and garlic powder.
- Working in batches, dip the chicken in the egg mixture and coat well.
- Transfer the chicken to the flour mixture and coat well. Shake off any excess flour.
- Transfer chicken to the grill, placing along the edges with the thickest parts of the chicken towards the center where the Vortex is located.
- Cover the grill and cook for 15 minutes.
- Rotate the lid 90 degrees and continue cooking for 15 more minutes.
- Rotate the lid 90 degrees and continue cooking for 15 more minutes.
- Check for doneness in the thickest parts of the chicken. If it needs more time, rotate the lid 90 degrees and continue cooking for 15 more minutes.
- Brush with sauce and cook another 5 minutes.
For the sauce
- Whisk together all ingredients.
Nutrition
Nutritional values are approximate.
