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Char‑Broil Big Easy Southwest Chicken Recipe: Juicy Grilled Flavor

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you use the Char-Broil Smoker-Roaster Grill, cook with the lid open on High and adjust the time as needed.

I love cooking chicken on my Char-Broil Big Easy. It’s simple and produces great flavor every time. When I need cooked chicken for a meal or just want a tasty piece of bird, I turn on the Big Easy. For this batch I brined the chicken, which kept it moist and added depth of flavor. Though this is a southwest-inspired recipe, it’s not overly spicy—just a touch of citrus and a mild kick that balances nicely.

Southwest Chicken on the Char-Broil Big Easy

Flavor-Packed, Tender Chicken

Brining can reduce how crispy the skin gets in the Big Easy, but the trade-off is well worth it: this southwest chicken becomes incredibly flavorful and tender. If you prefer, remove the skin before cooking, but I usually leave it on to help the meat stay moist.

This technique works with split breasts (what I used), whole chickens, drumsticks or thighs—the Big Easy handles poultry beautifully. I also use a bunk bed basket to double cooking capacity when I’m preparing larger amounts.

If you like bold flavors, try my fiery chicken breasts for another Big Easy option. Also keep a few spare grease trays on hand for easier cleanup.

Love your Big Easy as much as I do? Check out add-ons and free eCookbooks that can help you get the most from your unit.

Southwest Chicken on the Char-Broil Big Easy

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Southwest Chicken on the Char-Broil Big Easy

Simple to prepare and full of flavor, this southwest-style chicken is brined for tenderness, brightened with citrus and finished on the Char-Broil Big Easy.
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

Equipment

  • Char-Broil Big Easy
  • Char-Broil Bunk Bed Basket (optional)

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 to taste
  • 1 teaspoon dried oregano
  • 2 tablespoons Fire-Eater rub or any southwestern-style seasoning

Instructions

  1. Trim chicken as desired and rinse well.
  2. Place water into a large resealable bag or container.
  3. Add the salt and stir until dissolved.
  4. Add the beer, orange juice, lime juice, onion, garlic, hot sauce and oregano. Stir to combine.
  5. Add the chicken, turn to coat, seal and refrigerate for 4 hours.
  6. Fire up your Big Easy.
  7. Remove chicken from brine and rinse thoroughly.
  8. Pat the chicken dry and sprinkle with the rub.
  9. Place the chicken in the Big Easy basket and cook about 15 minutes per pound, or until the internal temperature reaches 165° F.

Notes

Be careful when removing the chicken—the basket and chicken will be hot.

Nutrition

Calories: 964kcal
|
Carbohydrates: 51g
|
Protein: 47g
|
Fat: 33g
|
Sodium: 9690mg

Nutritional values are approximate.