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. Southwest Chicken on the Char-Broil Big Easy 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 on the Char-Broil Big Easy 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.
To make this chicken on the Char-Broil Big Easy I used a bunk bed basket. It lets me double or even triple the amount of cooking space I have.
Also try my fiery chicken breasts on the Big Easy. Big flavor, but crazy easy.
Southwest Chicken on the Char-Broil Big Easy
- 4 pounds chicken
- 2-3 cups water
- ⅓ 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.