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 sure do love making chicken on my Char-Broil Big Easy. It doesn’t get any easier or tastier. Any time I need chicken for a dish, or I just want to enjoy a nice piece of chicken, I fire up my Big Easy. I don’t normally brine my chicken, but this time I did. The end result is very flavorful and moist. And though this is a southwest-inspired chicken recipe, it’s not overly spicy at all. It has just a hint of citrus and a slight kick. I’d call it just right.
The brining process can mean you won’t get super-crispy skin like you normally do with the Big Easy. That’s ok, because this southwest chicken more than makes up for it with tremendous flavor and tenderness. You could remove the skin first, but I prefer to keep it on to help keep the chicken even more moist.
You can use this recipe on split chicken breasts, as I did, or whole chickens. Or legs. Anything. The Char-Broil Big Easy makes great poultry no matter what. Also try my fiery chicken breasts on the Big Easy. Big flavor, but crazy easy.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Southwest Chicken on the Char-Broil Big Easy
- 4 pounds chicken
- 2-3 cups water
- 1/3 cup Kosher salt
- 12 bottle Mexican beer I used Corona
- 1 large orange juiced
- 1 lime juiced
- 1 small sweet onion sliced
- 2 cloves garlic minced
- 2 teaspoons Mexican hot sauce or more. I used Cholula.
- 1 teaspoon dried oregano
- 2 tablespoons Fire-Eater rub or substitute any southwestern-influenced seasoning
- Trim chicken as desired and rinse well.
- Place water into a large resealable baggie or container.
- Add the salt and stir until dissolved.
- Add the beer, orange juice, lime juice, onion, garlic, hot sauce, oregano. Stir to combine.
- Add the chicken and turn to coat. Seal the container and refrigerate for 4 hours.
- Fire up your Big Easy.
- Remove chicken from brine and rinse well.
- Pat dry and sprinkle with the rub.
- Add chicken to the Big Easy basket and cook for approximately 15 minutes per pound or until it reaches 165 F.
Nutritional values are approximate.