Give me a grill, a Vortex full of lit charcoal, and a few pieces of chicken and I’m one happy guy. One of my all-time favorite things to make on charcoal my grill is ‘fried’ chicken using the Vortex. I’ve made countless variations, all fantastic. Like this spicy hot fried chicken using the Vortex. Just like all my others, it tastes and looks just like chicken fried in oil. This version brings a bit of heat. Just the right amount. And oh, so tender, juicy meat. This is a great, easy way to prepare delicious chicken. You’ll seriously not think this was done over coals and you’ll definitely think it’s deep fried in oil.
I have a few Vortex inserts because, well, I have a few grills. By far my favorite setup is the Vortex in my Weber Performer. I can easily fit 8 large bone-in, skin-on chicken breasts around the grill without crowding them. They have never come out anything but fantastic. It’s as easy as you can get to make something like this spicy hot fried Chicken using the Vortex. You just need a few ingredients and some charcoal and you’re ready to cook!
This dip-fried chicken using the Vortex is mighty darned near the same as my equally-as-crazy-good Nashville hot chicken. The crunchy skin is just a bit different. The sauce is just a bit different, and it’s mighty darned spicy to boot. But the chicken is still unbelievably moist, tender, and delicious. I’ve said it a thousand times: nothing beats ‘fried’ chicken made using the Vortex. Nothing. Every time you make fried chicken using the Vortex you’ll be amazed at how much it’s as good as deep-fried chicken (if not better!) but without the oil, the fryer and the fuss!
I’m a big fan of spicy foods. Not over-the-top, curled-up-on-the-floor-crying spicy. But good spicy. The kind where you can still taste the food. I thought this dip-fried chicken using the Vortex nailed the spicy factor just perfectly. But I warn you, it is spicy. I suggest that once you start eating you don’t stop. Because that’s when the burn comes and it’ll stick around for a bit, too. It’s a good burn, a tasty burn, the best kind. You might want to taste it first if you’re spice-fearful.
Sure, you can cut back on the amount of hot sauce if you wish. Or add more.
Place the brine ingredients in a medium saucepan over medium-high heat. Stir until the honey and salt are dissolved. Remove from heat and let cool to room temperature.
Place the chicken in a large resealable container. Add the brine. If it doesn't cover the chicken stir in more water. Cover and refrigerate for 3 1/2 hours.
For the coating
Combine the coating ingredients in a large bowl using your fingers. You want the mixture to be coarse.
Remove the chicken from the brine. Do not rinse or pat dry. Place into the breading and coat completely. Transfer to a wire rack and place into the fridge for 30 minutes.
Fire up your Vortex. Get the coals good and lit and lightly ashed. Remove the chicken from the fridge and place around the fire. Close the lid and cook 30-45 minutes, possibly longer, turning the lid 90 degrees every 15 minutes.
Test the chicken for doneness, you want 160 F in the white meat and 175 in the dark. Remove to a wire rack to cool slightly.
For the dipping sauce
Combine all ingredients in a medium saucepan over medium heat. Reduce heat and keep warm until ready to use.