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.
Servings 4
Calories 365kcal
Equipment
Ingredients
For the chicken
- 4 large chicken thighs I prefer skin on, bone in.
- ½ cup all-purpose flour
- 1 tablespoon vegetable oil
For the marinade
- 2 teaspoons chili powder
- 2 teaspoons hot sauce
- 2 teaspoons soy sauce
- 2 teaspoons Teriyaki sauce
- 4 teaspoons ground ginger
- 2 tablespoons dried minced onion
- 2 teaspoons sugar
- 2 teaspoons white vinegar
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 is 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.
Notes
I think bone-in, skin-on thighs produce the best results but you can substitute your favorite cuts.
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