Tag: vortex fried chicken

Southern Marinated Fried Chicken using the Vortex

What’s better than ‘fried’ chicken made using the Vortex BBQ insert? If you’ve made it before, you know what I’m talking about. If you haven’t made it before, you’re missing out. In fact, you need to stop reading this point right now and order one for your charcoal grill. Then make this southern marinated fried chicken using the Vortex. It’s amazing. Crunchy skin. Tender, juicy meat. And packed with flavor and then some. You’ll swear it was fried in oil.

Southern Marinated Fried Chicken using the Vortex

The seasoning is the key to the flavor in this southern marinated fried chicken using the Vortex. Nothing fancy, but oh so good on chicken. Left to marinate overnight, the seasoning ends up flavoring every bite, all the way through. And with no trouble at all, the Vortex cooks the chicken up perfectly.

I’ve never had leftover ‘fried’ chicken made using the Vortex. And I don’t think I ever will. There’s nothing about it but goodness. And even though I’ve made it hundreds of times, I’m still impressed each and every time. I still think that I’m enjoying fried chicken even though it’s grilled. It’s an amazing experience that is easy to boot.

Also try my spicy hot Vortex chicken.

Southern Marinated Fried Chicken using the Vortex
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5 from 1 vote

Southern Marinated Fried Chicken using the Vortex

The seasoning is the key to the flavor in this southern marinated fried chicken.
Course Main
Cuisine American
Keyword fried chicken, martinated, Vortex
Prep Time 15 minutes
Cook Time 1 day 45 minutes
Servings 4
Calories 129kcal
Author Inspired by a recipe from Twisted Soul Cookhouse and Pours

Equipment

Ingredients

For the seasoning

For the chicken

Instructions

For the seasoning

  • Combine all ingredients.

For the chicken

  • Rinse chicken and pat dry.
  • Transfer chicken to a sealable bag or container.
  • Add HALF of the seasoning. Seal, and toss to coat. Refrigerate overnight.
  • Fire up your Vortex with a full load of coals. Let them ash over before cooking.
  • Combine the remaining seasoning with the pepper and flour.
  • Roll chicken in the flour mixture and coat well.
  • Place the chicken on the grill grate around the Vortex.
  • Close the lid (leaving the top vent open) and cook for 45 minutes or until the chicken reaches 165 F. You may turn the lid 90 degrees every 15 minutes of cooking if desired.
  • Lightly brush the tops of the chicken pieces with oil and cook another 5 minutes to crisp the skin.
  • Remove and serve.

Nutrition

Calories: 129kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1748mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg

Nutritional values are approximate.

Spicy Hot Fried Chicken using the Vortex

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.

Spicy Hot Fried Chicken using the Vortex

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!

Also try my Vortex southern marinated fried chicken.

Spicy Hot Fried Chicken using the Vortex
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5 from 1 vote

Spicy Hot Fried Chicken using the Vortex

This version brings a bit of heat. Just the right amount. And oh, so tender, juicy meat.
Course Main
Cuisine American
Keyword fried chicken, spicy, Vortex
Prep Time 15 minutes
Cook Time 1 day 45 minutes
Servings 4
Calories 370kcal

Equipment

Ingredients

For the chicken

  • 4 large chicken pieces I prefer bone-in, skin-on thighs
  • vegetable oil for brushing at the end of cooking

For the marinade

For the dredge

Instructions

For the marinade

  • Combine all ingredients.
  • Place chicken in a large resealable container or bag.
  • Add the marinade. Seal and shake to coat.
  • Refrigerate overnight, turning once or twice.

For the dredge

  • Combine all ingredients.

For the chicken

  • Load up your Vortex full of charcoal and light.
  • Once fully lit, remove the chicken from the marinade and shake off any excess.
  • Coat pieces thoroughly in the dredge.
  • Transfer chicken to around the Vortex and close the lid, keeping the top vent open.
  • Cook for 45 minutes or until the chicken reaches 165 F. Turn the lid 90 degrees every 15 minutes of cook time if desired.
  • Lightly brush the chicken with oil and continue cooking another 5 minutes.

Nutrition

Calories: 370kcal | Carbohydrates: 26g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 889mg | Potassium: 285mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 3mg

Nutritional values are approximate.

Hot Stuff Chicken using the Vortex

To say I’m a huge fan of ‘fried’ chicken using a Vortex BBQ insert would be the understatement of the decade. I have several Vortexes (Vortices?), using them for everything from wings to potato wedges to this hot stuff chicken. This hot stuff chicken using the Vortex is easily some of the most flavor-packed, crunchy skin, moist chicken I’ve ever had. You just cannot beat the Vortex and chicken (and other things!). You’ll be amazed that this dish was cooked on a grill using charcoal and not done in a deep-fryer.

Hot Stuff Chicken using the Vortex

Whenever I cook this hot stuff chicken using the Vortex I always give it a quick, light brushing of oil just at the end. This helps crisp up the skin. Some folks also recommend using spray duck fat or oil. Or butter. Whichever you use, it’s a good thing to do since it really makes great chicken into superb fried-like chicken. I brushed it on about 5 minutes before my hot stuff chicken was completely done and let it finish cooking. That’s all!

PS: If you have duck fat spray, I highly recommend using it any time you make chicken on the Vortex. It’s a real game changer.

Also try my Vortex Alabama white sauce fried chicken.

Hot Stuff Chicken using the Vortex
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5 from 1 vote

Hot Stuff Chicken using the Vortex

Whenever I cook chicken on my Vortex I always give it a quick, light brushing of oil just at the end.
Course Main
Cuisine American
Keyword fried chicken, spicy, Vortex
Prep Time 1 hour
Cook Time 45 minutes
Servings 4
Calories 365kcal

Equipment

Ingredients

For the chicken

For the marinade

Instructions

  • Place chicken into a large resealable container or bag.
  • Combine all of the marinade ingredients and add to the chicken. Seal and marinate at room temperature for one hour.
  • While the chicken in marinating (about 15 minutes) fill your Vortex with charcoal and light.
  • Place flour in a bowl or bag.
  • Remove chicken from marinade and shake off excess. Transfer to flour and coat well. If using a bag just add, seal, and toss to coat. In a bowl turn the pieces in the flour to coat. Shake off any excess.
  • Place chicken pieces around your grill with the bottom and top vents wide open. Close the lid and cook for 45 minutes or until the chicken reaches 160 F. Turn the lid 90 degrees every 15 minutes to ensure even cooking.
  • Lightly brush the tops of the chicken with oil. Cover and cook another 5 minutes. The chicken should be at least 165 F.
  • Remove and serve.

Nutrition

Calories: 365kcal | Carbohydrates: 19g | Protein: 21g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 420mg | Potassium: 350mg | Fiber: 1g | Sugar: 4g | Vitamin A: 389IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg

Nutritional values are approximate.

Alabama White Sauce Fried Chicken using the Vortex

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 my grill is ‘fried’ chicken using the Vortex. I’ve made countless variations, all fantastic. Like this Alabama White Sauce fried chicken using the Vortex. Just like all my others, it tastes and looks just like chicken fried in oil. The tangy Alabama white BBQ sauce is different. If you’ve never had it, I highly recommend it. It’s great on any chicken, fried, grilled, roasted, you name it.

Alabama White Sauce Fried Chicken using the Vortex

The Vortex always produces the most tender, juicy chicken you can find. This is a great, easy way to prepare delicious chicken. The addition of the Alabama White Sauce makes it different than ‘normal’ fried or traditional tomato-based BBQ chicken. Try it and you’ll find that you love this Alabama white sauce fried chicken using the Vortex just as much as I do.

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.

Also try my Vortex hot stuff fried chicken.

Alabama White Sauce Fried Chicken using the Vortex
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5 from 1 vote

Alabama White Sauce Fried Chicken using the Vortex

The tangy Alabama white BBQ sauce is different. If you've never had it, I highly recommend it. It's great on any chicken, fried, grilled, roasted, you name it.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Calories 249kcal

Equipment

Ingredients

Instructions

  • Load up your Vortex full of charcoal and light. Meanwhile, get the chicken ready.
  • Rinse chicken and pat dry.
  • Place chicken in a large resealable container or bag.
  • Once the charcoal is fully lit, remove the chicken from the bag and shake off any excess.
  • Transfer chicken to around the Vortex and close the lid, keeping the top vent open.
  • Cook for 45 minutes or until the chicken reaches 165 F. Turn the lid 90 degrees every 15 minutes of cook time if desired.
  • Lightly brush the chicken with some of the white sauce and continue cooking another 5-10 minutes.
  • Serve with more white sauce for dipping if desired.

Nutrition

Calories: 249kcal | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 81mg | Potassium: 218mg | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

Nutritional values are approximate.

Pioneer Take Out Chicken using the Vortex

Up until now, I’ve used lighter, thinner coatings when making ‘fried’ chicken using my Vortex insert on my Weber Performer grill. Even the pre-made mixes I’ve used create that perfect thin coating. This time I thought I’d delve into the world of thicker coatings and see how the Vortex would hold up. And boy, did it ever deliver! As always the thicken turned out so moist and tender. And then, again, there’s that perfectly crispy skin and coating. Cooked perfectly, all the way through no matter how thick the batter. This Pioneer Takeout chicken using the Vortex was fantastic!

Pioneer Take Out Chicken using the Vortex

Pioneer Take Out in a chicken restaurant chain that started in California. Although never as big as Kentucky Fried Chicken, if this version of their chicken, grilled instead of deep-fried, is any indication of how good their food is, they should be everywhere! Pioneer Take Out chicken using the Vortex is fantastic!

Also try Granny’s fried chicken, also made using a Vortex!

Pioneer Take Out Chicken using the Vortex
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Pioneer Take Out Chicken using the Vortex

This time I thought I’d delve into the world of thicker coatings and see how the Vortex would hold up. And boy, did it ever deliver! As always the thicken turned out so moist and tender. And then, again, there’s that perfectly crispy skin and coating. Cooked perfectly, all the way through no matter how thick the batter. This Pioneer Takeout chicken was fantastic!
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 165kcal
Author Inspired Dinner Then Dessert

Equipment

Ingredients

For the wet batter

For the dry batter

Instructions

  • Fire up your grill with the Vortex insert. Let the coals get good and hot.
  • Combine all of the wet batter ingredients and place in a shallow pan. Place the dry batter into another shallow pan.
  • Dip the chicken pieces in the dry batter and roll to coat. Transfer to the wet ingredients and roll to coat well. Remove to a cooling rack to drain.
  • Transfer chicken to your grill around the Vortex. Do not let the pieces overlap or touch.
  • Cook for approximate 45 minutes or until the chicken is done. Test for 165 F in several places then remove.
  • Lightly brush with oil and cook another 5 minutes. This will help get the skin even crisper.
  • Let cool slightly and serve.

Nutrition

Calories: 165kcal | Carbohydrates: 38g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 1789mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg

Nutritional values are approximate.

Sweet Tea Fried Chicken using the Vortex

One of the things I really love to cook with my Vortex is to take written-for-a-deep-fryer chicken recipes and adapt them for my charcoal grill. Just about any thing you can do in a vat of hot oil can be made better using a Vortex. And with almost no oil at all. I do use a bit of oil at the very end of the cook, just to help crunch up the skin. It’s optional, but oh does it make that skin superb! This sweet tea fried chicken using the Vortex was a total twist for me, and I thought it was incredible. The tea adds a bit of sweetness, a bit of a herby hint, to the chicken. This is my first time marinating chicken in tea, sweet or not, and it definitely won’t be my last.

Sweet Tea Fried Chicken using the Vortex

I used Luziannne tea bags (our favorite tea for iced tea) when I made sweet tea fried chicken using the Vortex. It might be interesting to try other teas, maybe infused some different flavors. Or just do as I did and use what you know and love and get some incredible tasting chicken.

Also try my Amish fried chicken made using the Vortex.

Sweet Tea Fried Chicken using the Vortex
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5 from 1 vote

Sweet Tea Fried Chicken using the Vortex

This is my first time marinating chicken in tea, and it definitely won't be my last.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 1 day 1 hour
Cook Time 45 minutes
Servings 4
Calories 909kcal

Equipment

Ingredients

Instructions

  • Bring the water to boil in a small pot over high heat.
  • Add the sugar and stir until dissolved.
  • Add the teabags and remove from the heat. Let the bags steep for 5 minutes then remove.
  • Let the tea cool completely.
  • Place chicken into a large sealable container. Add the tea. Make sure all the pieces are submerged, adding a bit more water if needed.
  • Refrigerate for 24 hours, turning at least once to make sure that all sides of the chicken get marinated.
  • Fire up your charcoal grill fitted with a Vortex full of charcoal.
  • In a medium bowl, whisk together the eggs and buttermilk.
  • In a shallow bowl or pie plate, whisk together the flour, garlic salt, lemon pepper seasoning, poultry seasoning, paprika, pepper and salt.
  • Remove the chicken from the tea, shaking off any excess. Working in batches, transfer the chicken to the buttermilk mixture and coat well.
  • Remove and shake off any excess, then coat in the flour mixture. Place on a wire rack while you finish dredging all of the pieces.
  • Transfer chicken to the grill around the Vortex (assuming the coals are ashed over and are good and hot). Cover and cook for 45 minutes or until the chicken reaches 165 F as measured in several places. Turn the lid 90 degrees every 15 minutes so the chicken cooks evenly.
  • Lightly brush the tops of the chicken with some oil and let cook another 3-4 minutes to get the skin good and crunchy.
  • Remove and let cool slightly before serving.

Nutrition

Calories: 909kcal | Carbohydrates: 65g | Protein: 48g | Fat: 50g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 321mg | Sodium: 1882mg | Potassium: 666mg | Fiber: 2g | Sugar: 16g | Vitamin A: 467IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 5mg

Nutritional values are approximate.

Amish Fried Chicken using the Vortex

A Vortex BBQ insert and a charcoal grill is a marriage made in heaven. I cannot tell you how often I use my Vortex, but it’s practically a daily thing for me. Recipes like this Amish fried chicken using the Vortex are why I keep firing up: fantastic, like-fried-in-oil chicken, with crazy good crunchy skin. Every bite is perfect, flavorful and moist. It quickly and easily can become an obsession to make fried chicken using a Vortex. Trust me.

Amish Fried Chicken using the Vortex

Amish fried chicken using the Vortex has that great down-home, grandma-made-it flavor. It’s all about the seasoning… and well, a little bit of butter too. You can’t beat the flavor and you can’t beat the moist, tender meat, thanks to the Vortex. This is a winner recipe, and easy to make to boot. Don’t have marjoram? A little oregano will work just as well. Ditto thyme.

Also try my Vortex honey fried chicken and my yummy sweet tea fried chicken.

Amish Fried Chicken using the Vortex
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5 from 1 vote

Amish Fried Chicken using the Vortex

Amish fried chicken has that great down-home, grandma-made-it flavor. It's all about the seasoning… and well, a little bit of butter too.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 15 minutes
Cook Time 50 minutes
Servings 4
Calories 290kcal

Equipment

Ingredients

Instructions

  • Load up your Vortex with charcoal and light them while preparing the chicken.
  • Add oil to a small skillet over medium heat. Add the butter and belt. Stir well. Remove from heat.
  • Combine the flour, salt, pepper, paprika, garlic salt and marjoram in a large resealable bag or a bowl.
  • Pour half of the oil and butter mixture into a small bowl. Brush onto all sides of the chicken.
  • Working in batches, transfer the chicken to the flour mixture. Seal the bag and shake to coat, or dredge well in the bowl. Remove to a plate and finish coating the remaining pieces.
  • Transfer chicken to around the Vortex (now that the coals are ashed over). Close the grill lid and cook 45 minutes or until the chicken reaches 160 F. Rotate the lid 90 degrees every 15 minutes while cooking.
  • Brush (using a different brush than the one you used on the raw chicken) the reserved oil and butter mixture over the tops of the chicken and cook another 5 minutes or until the chicken reaches 165 F and the skin is crispy.
  • Remove and let cool slightly before serving.

Nutrition

Calories: 290kcal | Carbohydrates: 26g | Protein: 4g | Fat: 19g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 1186mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg

Nutritional values are approximate.

Sylvia’s Crispy Fried Chicken using the Vortex

One of my favorite things to make for dinner is ‘fried’ chicken, like Sylvia’s crispy fried chicken using the Vortex on my Weber Performer grill. It’s about the easiest thing you can make. Just fire up, coat the chicken, place it on the grill and come back in 45 minutes or so to grab some delicious chicken. You’d swear it was fried in oil it’s so good. Crispy skin and tender, juicy meat. Perfect. Chicken made this way has never disappointed. And the skin! If you love crunchy skin you’re in luck because this is the best crunchy skin!

Sylvia's Crispy Fried Chicken using the Vortex

Sometimes I make my own coating and sometimes I just grab a box at the store. This time I went with Sylvia’s Crispy Fried Chicken mix and boy, was it ever fantastic. Not only crispy but seasoned perfectly. Good ole southern fried chicken flavor. Sylvia’s Crispy Fried Chicken using the Vortex is amazingly good.

If you’re new to making fried chicken on the Vortex, Sylvia’s is an excellent way to get into the game. You’ll love, it trust me. I prefer to use bone-in, skin-on chicken things. They have the most flavor and the produce the moistest chicken you can imagine.

Also try my Cajun-brined fried chicken using the Vortex.

Sylvia's Crispy Fried Chicken using the Vortex
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5 from 1 vote

Sylvia’s Crispy Fried Chicken using the Vortex

Just fire up, coat the chicken, place it on the grill and come back in 45 minutes or so to grab some delicious chicken. You’d swear it was fried in oil it’s so good. Crispy skin and tender, juicy meat. Perfect.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 497kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Vortex. I fill mine completely with charcoal and light it using my homemade fire starter cubes, but whatever works for you works for you. Just make sure you get the coals good and hot.
  • Rinse the chicken in cold water and shake off any excess water.
  • Place the coating mix in a pie pan or resealable bag.
  • Working in batches roll the chicken in the mix or place in the bag, seal, and shake to coat.
  • Transfer to the grill around the Vortex.
  • Close the lid and cook for 45 minutes or until the chicken reaches 165 F as measured in several places. You may rotate the lid 90 degrees every 15 minutes if you wish but I’ve not found that it makes a big difference, specially on my 18″ or 22″ grills.
  • Lightly brush the chicken with oil the last 5 minutes of cooking to help crisp up the skin.
  • Remove and serve.

Notes

Nutritional values do not include the fry mix.

Nutrition

Calories: 497kcal | Protein: 43g | Fat: 35g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 162mg | Potassium: 437mg | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 2mg

Nutritional values are approximate.

Cajun-Brined Fried Chicken using the Vortex

I use the heck out of my Vortex on my charcoal grills. I have several of them and I keep them busy with everything from wings to my favorite, ‘fried’ chicken. This time I took a fairly traditional deep-fryer recipe and adapted it for the Vortex. This Cajun-brined fried chicken using the Vortex is absolutely amazing. The chicken is just crazy tender and juicy. Like drip-when-you-bite-into-it moist. Oh, and that crunchy skin. Oh my goodness. The skin is just incredible. This is unbelievable chicken right here.

Cajun-Brined Fried Chicken using the Vortex

I almost always use bone-in, skin-on chicken thighs when I make this Cajun-brined fried chicken or any other ‘fried’ chicken using the Vortex. The dark meat has the most flavor and always cooks up tender and juicy. You can use any cuts you like but for my money, you can’t go wrong with thighs. I often find them on sale in family packs at the grocery store for less an a dollar per pound. Eight big thighs for less than six bucks is a total steal in my book.

Also try Silvia’s crispy fried chicken using the Vortex.

Cajun-Brined Fried Chicken using the Vortex
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5 from 1 vote

Cajun-Brined Fried Chicken using the Vortex

I almost always use bone-in, skin-on chicken thighs when I make this Cajun-brined fried chicken or any other ‘fried’ chicken using the Vortex. The dark meat has the most flavor and always cooks up tender and juicy.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 8 hours
Cook Time 45 minutes
Servings 8
Calories 506kcal

Equipment

Ingredients

Instructions

  • In a large sealable plastic container combine the water, all but 2 tablespoons of the salt and all but 2 tablespoons of the Cajun seasoning. Stir until the sugar is dissolved.
  • Add the chicken and submerge. Cover and refrigerate 8-24 hours, turning the chicken at least once to make sure all of the pieces get brined evenly.
  • Fire up your charcoal grill with the Vortex insert full of charcoal.
  • Whisk together the remaining salt, Cajun seasoning, flour, black pepper and cayenne.
  • In another large bowl combine the buttermilk and hot sauce.
  • Working in batches, remove the chicken from the brine and shake off excess. Transfer to the flour mixture and coat well, then shake off any excess.
  • Transfer to the buttermilk mixture and coat well, then shake off any excess. Once more coat in the flour mixture, shake off excess, then transfer to a wire rack while you coat the remaining pieces.
  • Transfer to your grill around the now-ashed charcoal-filled Vortex. Close the lid and cook for 45 minutes or until the chicken has reached 165 F as checked in several places.
  • Lightly brush the tops of the chicken with some oil and cook another 3 minutes to get the skin good and crunchy.
  • Remove chicken from the grill and let cool slightly before serving.

Nutrition

Calories: 506kcal | Carbohydrates: 38g | Protein: 27g | Fat: 28g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 14466mg | Potassium: 755mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7046IU | Vitamin C: 3mg | Calcium: 200mg | Iron: 5mg

Nutritional values are approximate.

Orange Chicken using the Vortex

No, it’s not an illusion. It’s not Photoshopped. And I’m not fibbing. This crunchy, moist, tender, delicious chicken was not deep-fried. It was made on a charcoal grill using the Vortex. There’s no such thing as bad ‘fried’ chicken on the Vortex, and this orange chicken using the Vortex is just another example of just how great it can be. Make extra, because you’ll want more. And more.

Orange Chicken using the Vortex

I like to brush my orange chicken using the Vortex with the orange sauce just before it is completely done. I let it cook just a bit more to set the sauce. You can stop there, or serve the chicken with extra sauce for dipping. The sauce is great, and also makes for a fantastic wing sauce!

Also try my Korean fried chicken made with a Vortex and also my buttery garlic chicken (it’s crazy garlicky!).

Orange Chicken using the Vortex
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5 from 1 vote

Orange Chicken using the Vortex

No, it’s not an illusion. It’s not Photoshopped. And I’m not fibbing. This crunchy, moist, tender, delicious chicken was not deep-fried. It was made on a charcoal grill using the Vortex.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 15 minutes
Cook Time 50 minutes
Servings 3
Calories 3661kcal
Author Inspired by a recipe from Rock Recipes

Equipment

Ingredients

For the chicken

For the egg wash

  • 2 eggs
  • ¼ cup water

For the orange sauce (you'll have plenty of sauce leftover for another batch)

Instructions

For the chicken

  • Fire up your charcoal grill with the Vortex insert in the middle, small side up. Get the charcoal good and hot and just ashed over.
  • Combine the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper in a resealable bag, bowl or pie pan.
  • Whisk together the eggs and water.
  • Season each piece of chicken with salt and pepper then dip into the flour mixture. Shake off the excess and dip into the egg wash. Shake off the excess and dip one more time into the spice mixture.
  • Transfer chicken around the Vortex. Close the lid and cook for 45 minutes or until the chicken hits 145 F as measured in several places. Turn the grill lid 90% every 15 minutes.
  • Lightly brush each piece of chicken with the orange sauce and cook another 5 minutes. Remove to a wire rack to cool then serve with more orange sauce for dipping. Alternatively, dip each piece of chicken into the sauce and serve.

For the orange sauce

  • Heat the oil in a medium saucepan over medium heat. Add the garlic and saute for 2-3 minutes.
  • Add the remaining ingredients except for the water and corn starch. Stir to combine. Bring to a simmer and let simmer for 20-30 minutes or until reduced by half.
  • Mix together the corn starch and water and slowly whisk into the sauce. The sauce will thicken. Bring to a boil then remove from the heat.

Nutrition

Calories: 3661kcal | Carbohydrates: 409g | Protein: 142g | Fat: 167g | Saturated Fat: 68g | Trans Fat: 1g | Cholesterol: 992mg | Sodium: 6526mg | Potassium: 3493mg | Fiber: 9g | Sugar: 273g | Vitamin A: 3866IU | Vitamin C: 387mg | Calcium: 291mg | Iron: 18mg

Nutritional values are approximate.