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 big fan of all the marinades and anytime sauces from Stubb’s. I can’t say I have a favorite because I love them all. The Texas Sriracha sauce is packed with a little spiciness, making it perfect for marinating chicken before cooking it on the Char-Broil Big Easy. Although I’ve used the sauce for making wings, this time I opted for split chicken breasts instead. The end result is lightly spicy, very flavorful and downright pretty to boot.
You sometimes need to be careful in choosing your marinade. You don’t want one that is loaded with sugar (real or not). The Big Easy cooks at a pretty high temperature. Sugary marinades will burn long before whatever you are cooking is done.
You won’t have that problem with the Texas Sriracha sauce from Stubb’s. You get a nice perfectly crunchy skin (you are of course welcome to cook your chicken without the skin), and perfectly tender, juicy tasty meat.
Also try my amazingly good Chik’N Lik’N chicken on the 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!
Texas Sriracha Chicken on the Char-Broil Big Easy
- 4 chicken breasts bone-in split, or whatever cuts you prefer
- Stubb's Texas Sriracha Anytime sauce to taste
- Place the chicken into a resealable bag or container.
- Add marinade to taste. Toss to coat.
- Seal and refrigerate for at least 4 hours, turning occasionally.
- Fire up your Big Easy.
- Transfer the chicken to the Big Easy basket.
- Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
- Remove and let rest 10 minutes before serving.
Nutritional values are approximate.