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Southwest Chicken on the Char-Broil Big Easy

Southwest Chicken on the Char-Broil Big Easy

I sure do love making chicken on my Char-Broil Big Easy. It doesn’t get any easier or tastier. Any time I need chicken for a dish, or I just want to enjoy a nice piece of chicken, I fire up my Big Easy. I don’t normally brine my chicken, but this time I did. The end result is very flavorful and moist. And though this is a southwest-inspired chicken recipe, it’s not overly spicy at all.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken, southwestern
Prep Time 4 hours
Cook Time 1 hour
Total Time 5 hours
Servings 4 servings
Calories 964kcal


  • 4 pounds chicken
  • 2-3 cups water
  • 1/3 cup Kosher salt
  • 12 bottle Mexican beer I used Corona
  • 1 large orange juiced
  • 1 lime juiced
  • 1 small sweet onion sliced
  • 2 cloves garlic minced
  • 2 teaspoons Mexican hot sauce or more. I used Cholula.
  • 1 teaspoon dried oregano
  • 2 tablespoons Fire-Eater rub or substitute any southwestern-influenced seasoning


  • Trim chicken as desired and rinse well.
  • Place water into a large resealable baggie or container.
  • Add the salt and stir until dissolved.
  • Add the beer, orange juice, lime juice, onion, garlic, hot sauce, oregano. Stir to combine.
  • Add the chicken and turn to coat. Seal the container and refrigerate for 4 hours.
  • Fire up your Big Easy.
  • Remove chicken from brine and rinse well.
  • Pat dry and sprinkle with the rub.
  • Add chicken to the Big Easy basket and cook for approximately 15 minutes per pound or until it reaches 165 F.


Calories: 964kcal | Carbohydrates: 51g | Protein: 47g | Fat: 33g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 9690mg | Potassium: 903mg | Fiber: 3g | Sugar: 9g | Vitamin A: 429IU | Vitamin C: 39mg | Calcium: 125mg | Iron: 3mg