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’m a huge fan of Nashville Hot chicken. You can get it as hot (or not) as you want. Crispy fried chicken, spicy coating. What’s not to love? I’ve made in the deep fryer, now I’ve taken on making Nashville Hot Chicken on the Char-Broil Big Easy. And I won. Nashville Hot chicken on the Big Easy is crazy good. Again, crispy skin. And again, spicy coating. Perfect!
The Big Easy Comes Through As Always
I also have a great recipe for deep-frying Nashville hot chicken. It’s a little more traditional than this Nashville Hot Chicken on the Char-Broil Big Easy version, but both are super tasty! Since my Big Easy version doesn’t require deep-frying you don’t have oil from the fryer to use for the spicy coating. That’s why you’ll have to just make your own spicy coating using oil from your pantry. It’s still fantastic, and hey, you don’t have to mess with deep-frying the chicken!
You can use this same approach for making Nashville hot chicken wings, thighs, legs, and even boneless chicken breasts!
Also try my downtown roasted chicken on the Big Easy. There’s nothing that the Big Easy doesn’t do great.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Nashville Hot Chicken on the Char-Broil Big Easy
Ingredients
For the chicken
- 4 chicken breasts split, bone-in, skin on if desired
- Hot sauce to taste
- Kosher salt
- freshly ground black pepper
- Dill pickles and sliced white bread for serving (optional)
For the spicy coating
- ½ cup hot frying oil
- 1-3 tablespoons cayenne pepper I used 2 and found the flavor to be perfect, and not too terribly hot
- 1 tablespoon light brown sugar
- Kosher salt
- freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
Instructions
- Rinse chicken and pat dry.
- Brush the chicken on all sides with the hot sauce.
- Season well and refrigerate for at least 1 hour before cooking.
- Fire up your Big Easy.
- Place the chicken into the basket and lower into the cooker.
- Cook chicken until it reaches 165 F as measured in several locations, 10-15 minutes per pound.
- Remove chicken and brush with the spicy coating. Use a little or a lot depending on how hot you want the chicken.
- Serve with dill pickles and white bread.
For the spicy coating
- Place all ingredients in a medium saucepan over medium heat.
- Whisk until well combined.
- Keep warm on low until ready to use. Stir before brushing onto the chicken.
Nutrition
Nutritional values are approximate.
