Buttery Garlic Fried Chicken using the Vortex

If you’re craving garlic flavor, you’ve come to the right place. My buttery garlic fried chicken made using the Vortex brings the garlic punch and then some. And crunchy skin? Craving that too? Got you covered there, too. This is some great chicken. Everyone will think you slaved for hours and had to deep-fry the chicken, but nope. No deep fryer here! No big huge bucket of oil required! Just a charcoal grill, some charcoal, a Vortex and a small number of ingredients and in no time you’ve got crazy good, amazing chicken!

Buttery Garlic Fried Chicken using the Vortex

Fantastically Crunchy, Fantastically Juicy

I’ve found that just about any recipe for deep-fried chicken can be adapted for use on the Vortex. This buttery garlic fried chicken using the Vortex is another great example. The key is to not have overly-thick batter. My experience has been that thick, pancake batter-like batter cooks unevenly and doesn’t end up with the crunch you are wanting. You’ll find that this recipe produces fantastic crunch while keeping the chicken moist, tender and super tasty. There’s no question that this chicken packs in both the butter and garlic flavors either.

Also try my Korean fried chicken and my spicy honey fried chicken made using the Vortex.

Buttery Garlic Fried Chicken using the Vortex
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5 from 1 vote

Buttery Garlic Fried Chicken using the Vortex

If you’re craving garlic flavor, you’ve come to the right place. My buttery garlic fried chicken made using the Vortex brings the garlic punch and then some. And crunchy skin? Craving that too? Got you covered there, too.
Course Main
Cuisine American
Keyword fried chicken, garlicky, Vortex
Prep Time 1 day 15 minutes
Cook Time 45 minutes
Servings 4
Calories 546kcal

Equipment

Ingredients

For the chicken

For the dredge

For the garlic butter

Instructions

For the chicken

  • Place the chicken in a large bowl or resealable container.
  • Combine the oil, garlic powder, minced garlic, salt and pepper.
  • Add to the chicken and toss gently to coat.
  • Cover and refrigerate for 1 hour or up to 24 hours (preferred).

For the dredge

  • Fire up your grill with a Vortex full of charcoal. While it gets hot, prepare the chicken.
  • In a pie plate or shallow bowl, whisk together the flour, garlic powder, salt and pepper.
  • In another pie plate or shallow bowl, lightly beat the egg whites.
  • Remove chicken from marinade. Dip pieces into the egg whites and shake off excess.
  • Transfer chicken to flour to coat.
  • Return chicken to the egg whites and coat again. Shake off excess.
  • Transfer chicken to flour again and coat. Shake off excess and transfer to a wire rack or plate and refrigerate for 30 minutes.
  • Transfer the chicken to the grill around the Vortex.
  • Cook for 45 minutes or until chicken reads at least 165 F.
  • Spoon half of the garlic butter from below over tops of chicken and cook another 5 minutes.
  • Serve plated with remaining garlic butter spooned over top of chicken.

For the garlic butter

  • In a small skillet on med heat, melt 1 tablespoon of unsalted butter, minced garlic and water. Cook, stirring constantly for 1 minute. Add remaining 7 tablespoons until melted. Remove from heat and pour into small bowl. Add minced parsley, salt and black pepper and whisk together. Spoon or brush over tops of the chicken pieces right before serving.
  • Melt 1 tablespoon of the butter in a small skillet over medium heat.
  • Add the garlic and saute for 1 minute.
  • Add remaining butter and stir until melted.
  • Add the parsley, salt and pepper. Stir.
  • Reduce heat to low and keep warm until ready to use.

Nutrition

Calories: 546kcal | Carbohydrates: 56g | Protein: 15g | Fat: 29g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 2511mg | Potassium: 277mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1261IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 5mg

Nutritional values are approximate.

Louisiana Crispy Fried Chicken using the Vortex

Any day that includes firing up my Weber Performer grill outfitted with a Vortex insert and cooking ‘fried’ chicken is a good day. Actually, it’s a fantastic day. I’m willing to bet that in a blind taste test you could not tell the difference between this Louisiana crispy fried chicken using the Vortex and chicken fried in oil. And you’ll never go back to that deep-fried stuff either. This way is easier, tastier and just flat-out better.

Louisiana Crispy Fried Chicken using the Vortex

This is seriously crispy chicken. Seasoned perfectly. Moist and tender meat. Make extra because you’ll need it. And don’t expect any leftovers either.

If you want a little extra crunchy skin, brush the tops of the chicken with just a little bit of vegetable oil 5 minutes before removing them from the grill. That’s all it takes.

I’ve made fried chicken using the Vortex many, many times. Sometimes I make my own batter or coating, sometimes I just use store-bought, like the Louisiana Seasoned Crispy Fried Chicken batter I used this time. No matter what I use, it’s always fantastic. You can’t wrong with this Louisiana crispy fried chicken using the Vortex. It’ll amaze you and your guests.

Also try my spicy BBQ fried chicken if you want a little more kick to your ‘fried’ chicken.

Louisiana Crispy Fried Chicken using the Vortex
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5 from 1 vote

Louisiana Crispy Fried Chicken using the Vortex

This is seriously crispy chicken. Seasoned perfectly. Moist and tender meat. Make extra because you’ll need it. And don’t expect any leftovers either.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 495kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Vortex, filling it all the way with charcoal. Let the coals get good and hot, keeping both the top and bottom grill vents wide open.
  • Rinse the chicken pieces and pat dry.
  • Working in batches, place a little of the fry batter into a resealable bag or container and add a few pieces of chicken. Seal and toss gently to coat.
  • Transfer chicken to the grill around the Vortex.
  • Cook for 45 minutes or until the chicken reaches 165 F as measured in several locations. I have not found it necessary to rotate the grill lid, but if you want to, rotate it 45 degrees every 15 minutes.

Notes

I prefer to cook ‘fried’ chicken on a 22″ grill using the Vortex. You can cook them on an 18″ grill too, but sometimes the edges nearest the Vortex get a little over-cooked.

Nutrition

Calories: 495kcal | Carbohydrates: 1g | Protein: 37g | Fat: 38g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 174mg | Potassium: 463mg | Vitamin A: 176IU | Calcium: 18mg | Iron: 2mg

Nutritional values are approximate.

Cajun Injected Chicken using the Vortex

I cook a lot, and I do mean a lot, of chicken using my Vortex. Wings and thighs are my favorite and I’ve cooked them countless delicious ways. But I’d never injected my chicken until now. This Cajun injected chicken using the Vortex is just packed with bite after bite of crazy good flavor. Moist doesn’t even come close to describing the meat. And yet it still has the perfect texture and that great crunchy skin.

Cajun Injected Chicken using the Vortex

For Low-Salt, Make The Seasoning At Home

Store-bought Cajun seasoning can be a bit on the salty side. If you prefer to use less salt I recommend that you make your own seasoning and use as much or as little salt as you wish. That way you can tailor your Cajun injected chicken using the Vortex to your individual tastes.

You’ll also want to make my Vortex Nashville hot chicken and my easy Cajun fried chicken.

Cajun Injected Chicken using the Vortex
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5 from 1 vote

Cajun Injected Chicken using the Vortex

I cook a lot, and I do mean a lot, of chicken using my Vortex. Wings and thighs are my favorite and I’ve cooked them countless delicious ways. But I’d never injected my chicken until now. 
Course Main
Cuisine American
Keyword fried chicken, injected, Vortex
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 8 servings
Calories 319kcal

Equipment

Ingredients

For the chicken

  • 3-4 pounds chicken pieces I used skin-on, bone-in chicken thighs
  • ¼ cup Cajun seasoning

For the injection

Instructions

  • Rub the chicken with the seasoning. Cover and refrigerate overnight.
  • Remove chicken from the fridge and let come to room temperature while you fire up your grill with the Vortex insert.
  • While the coals are getting hot, combine the injection ingredients. Using a syringe, inject the liquid in several spots in each piece of chicken.
  • Transfer chicken to the edges of your grill, around the Vortex.
  • Cook for approximately 45 minutes or until the chicken reaches 165 F as measured in several locations.

Notes

Store-bought Cajun seasoning can be quite salty. For a less salty version make your own and reduce the amount of salt.

Nutrition

Calories: 319kcal | Carbohydrates: 4g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 86mg | Potassium: 347mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2864IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg

Nutritional values are approximate.

Southern Fried Chicken using the Vortex

I absolutely love making ‘fried’ chicken on my charcoal grill using the Vortex insert. Yeah, I know it’s not really fried, but that’s the point. You get that same crunchy exterior and moist tender interior, all without the oil. I use this recipe for southern fried chicken using the Vortex the most, sometimes adding a sauce at the end, but often not,. It’s got that perfect crunch, whether you use skin-on or skinless chicken.

Southern Fried Chicken using the Vortex

I usually cook chicken using the Vortex on my 22″ charcoal grill, the Weber Performer. You can buy a smaller Vortex for smaller grills and for grills made from manufacturers other than Weber, which works absolutely fantastic for chicken wings, but for bigger pieces like the split chicken breasts I used for southern fried chicken, I use a bigger grill so that the meat isn’t so close to the fire.

Southern Fried Chicken using the Vortex
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5 from 2 votes

Southern Fried Chicken using the Vortex

I use this southern fried chicken recipe the most, sometimes adding a sauce at the end, but often not,. It’s got that perfect crunch, whether you use skin-on or skinless chicken.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 185kcal

Equipment

Ingredients

Instructions

  • Set up your grill for cooking with the Vortex insert. Get the coals good and lit before starting.
  • In a pie pan, beat the eggs with the water.
  • In another pie pan, combine the flour, salt, pepper and garlic powder.
  • Working in batches, dip the chicken in the egg mixture and coat well.
  • Transfer the chicken to the flour mixture and coat well. Shake off any excess flour.
  • Transfer chicken to the grill, placing along the edges with the thickest parts of the chicken towards the center where the Vortex is located.
  • Cover the grill and cook for 15 minutes.
  • Rotate the lid 90 degrees and continue cooking for 15 more minutes.
  • Rotate the lid 90 degrees and continue cooking for 15 more minutes.
  • Check for doneness in the thickest parts of the chicken. If it needs more time, rotate the lid 90 degrees and continue cooking for 15 more minutes.
  • Before removing the chicken, lightly brush with oil if you want a crunchier crust and let cook for another 5 minutes.

Nutrition

Calories: 185kcal | Carbohydrates: 31g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 808mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Nutritional values are approximate.