This time I decided to try an off-the-shelf batter mix usually meant for actual deep frying in oil. The result? Absolutely delicious, crunchy, moist fried chicken with about as little fuss and mess as possible. And no oil.
Fire up your charcoal grill with the Vortex insert. Get the coals good and hot.
In a large bowl combine 5 tablespoons of the batter mix with 1/4 cup of cold water.
Place the remaining batter mix in a shallow pie pan.
Working piece-by-piece, dredge the chicken in the wet batter mix. Shake off any excess then roll the chicken in the dry batter mix.
Transfer chicken to the grill, placing along the edges.
Cover and cook for 45 minutes, rotating the lid 90 degrees every 15 minutes.
Check for doneness (165 F as measured in the thickest pieces of chicken), remove and serve.
I've found that rotating the lid isn't very necessary, specially on smaller grills. You can experiment by not rotating and checking the chicken after 30 minutes. If the pieces are cooking evenly you can skip rotating the lid.