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

Cook Time 1

Total Time 5

Servings servings

Calories 964kcal

Author Based in part on a recipe from Traeger Grills

Equipment

Ingredients

4 pounds chicken
2-3 cups water
⅓ 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 hot sauce or more
1 teaspoon dried oregano
2 tablespoons Fire-Eater rub or substitute any southwestern-influenced seasoning

Instructions

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.

Notes

Be careful removing the chicken from the basket as it (and the basket) are hot.

Nutrition