'Fried' Chicken using the Vortex
I swore I was eating chicken right out of a deep-fryer. Great Southern-inspired coating, tender meat and yes, very, very crunchy skin.
Servings 4 servings
Fire up your Kettle grill with the Vortex loaded with charcoal. Don't start cooking until the coals are all lit and starting to ash over.
Rinse the chicken and pat dry.
Mix the remaining ingredients in a large baggie.
Lightly brush the chicken with vegetable oil.
Working in batches, place chicken pieces in the bag. Seal and shake. Shake off excess.
Transfer chicken to the grill along the edges, skin-side up.
Cover and cook for 40 minutes, turning the lid 90 degrees every 15 minutes.
Lightly brush the chicken with more vegetable oil. Use caution as the grill will be hot. Note: If you are using pieces other than split chicken breasts, you'll want to rotate the pieces at this time.
Cover and cook another 5 minutes or until the chicken hits 160 F.
Remove and let rest and come to 165 F before serving.
Calories: 437kcal | Carbohydrates: 38g | Protein: 53g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 2863mg | Potassium: 929mg | Fiber: 2g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 3mg