Southwest Chicken on the Char-Broil Big Easy

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.

Southwest Chicken on the Char-Broil Big Easy

Flavor-Packed Perfect Chicken

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.

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!

Southwest Chicken on the Char-Broil Big Easy
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5 from 1 vote

Southwest Chicken on the Char-Broil Big Easy

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.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken, southwestern
Prep Time 4 hours
Cook Time 1 hour
Total Time 5 hours
Servings 4 servings
Calories 964kcal

Ingredients

  • 4 pounds chicken
  • 2-3 cups water
  • 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 hot sauce or more
  • 1 teaspoon dried oregano
  • 2 tablespoons Fire-Eater rub or substitute any southwestern-influenced seasoning

Instructions

  • 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.

Nutrition

Calories: 964kcal | Carbohydrates: 51g | Protein: 47g | Fat: 33g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 9690mg | Potassium: 903mg | Fiber: 3g | Sugar: 9g | Vitamin A: 429IU | Vitamin C: 39mg | Calcium: 125mg | Iron: 3mg

Nutritional values are approximate.