Big Easy® Rotisserie Chicken Recipe

Chris Grove
"Nibble Me This"
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Roasted chicken in Big Easy
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Those rotisserie chickens at the grocery store can been pretty tempting, right?  They are hot, ready to go and normally not much more than the cost of a whole raw chicken from the meat department.

Their downside is that you don’t know how long they have been sitting under that portable heat lamp and your flavor profiles are pretty limited.  That’s why I like to do my own rotisserie chickens at home.  Normally I do this on my Char-Broil Gourmet using a Char-Broil® electric rotisserie accessory, but this weekend I decided to try doing a rotisserie-style chicken in Char-Broil’s The Big Easy™ Oil-Less Turkey Fryer.

So how do you get that crispy skin and juicy chicken in the Big Easy?  Well, besides the prep work, nothing.  You just stick it in the Big Easy and let ‘er rip until it’s done, about 15 minutes per pound.

To get the crispy skin, I like to put a compound butter under and on top of the skin.  Today I’m going with a Thai flavor profile, but this process works the same with basically any flavor profile that you want to use for the butter.

Roasted Thai Chicken

Cook Time: 2 hours, 30 minutes

Total Time: 6 hours, 30 minutes

Use the Big Easy Oil-Less Turkey Fryer to make a Thai-inspired rotisserie chicken.


  • 5-6 pound roaster chicken
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • For the brine
  • 2 quarts water
  • 5 tablespoons salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried minced garlic
  • For the compound butter
  • 1 stick unsalted butter, room temperature
  • 1 tablespoon sambal oelek
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon chopped cilantro
  • 2 cloves garlic, peeled and chopped
  • 8 basil leaves sliced into strips


  1. Mix the brine by stirring 1 quart of water, salt, red pepper flake, and dried garlic together in a pot large enough to hold your bird. Bring to a boil, allow to sit for 5 minutes. Add the remaining cool water and place in the fridge to chill the brine down to 40 degrees before using. Place the chicken in the brine and let it sit for 2-4 hours.
  2. While the bird brines, make the compound butter by stirring together the butter, sambal oelek, ginger, cilantro, garlic and basil. Keep refrigerated until ready to use.
  3. Preheat the Big Easy.
  4. Remove the roasting chicken from the brine, rinse and pat dry. Work the compound butter under and on top of the chicken skin. Season with salt and pepper, then place the chicken into the Big Easy basket.
  5. Lower the chicken into the Big Easy and allow it to cook until it reaches an internal temperature of 165 degrees in the breasts and 175 degrees in the thighs. If desired, you can use the mesh screen top in the last few minutes to help crisp up the skin. This should take about 15 minutes per pound, but that is just an estimate that varies on weather conditions and the size of your chicken.
  6. Remove and let rest for 10 minutes, then slice and serve.


Sambal oelek is a ground fresh chili sauce popular in Thai and Indonesian cooking. It can be found in the international section of many grocery stores.



38 thoughts on “Big Easy® Rotisserie Chicken Recipe

    1. Depending on the size of the chicken and how quickly you want it to cook, consider medium to high.

  1. you mentioned 15 mins per lb is the required cooking time, so for a 6 lb chicken, that wl be a total of 90 mins or 1.5 hrs, but u listed under cook time for 2.5 hrs? so when u cooked ur chicken, this was the actual time (2.5 hrs) you cooked it before it reached the 165 degree temp?

    pls adv.


    1. Thank you for the call-out. Generally, it should take about 15 minutes per pound, but this can vary on the weather and overall environment that you’re cooking in.

    1. Using the half basket bunk bed, you can cook two chickens in the basket at once. Lay them down where the spine is up.

  2. Roasted an 8lb chicken tonight for our first experience with the Big Easy. Lightly oiled the outside and seasoned with a lemon pepper rub. Did not put the lid on until approximately the last 15 minutes. The internal temperature on the two thermometers we inserted was 170. The skin was beautiful, but the meat was so dry I could shred it. I used two termometers because I was testing a new digital I just purchased. Do you have to brine a chicken for it not to be dry?

    1. Brining chicken will definitely help reduce dryness, as well as add flavor to the meat. You don’t HAVE to brine the chicken though.

      1. If you cook a chicken to a breast temp of 170 it will be dry. Set your alarm to 162 and let the chicken set for 15min. Breast will be moist.

  3. Two whole chickens 5 pounds each do you treat it as 10 pounds cooking time 15 min a pound. Or as one bird 5 pounds times 15 minutes a pound.

    1. I would cook for total weight and check both birds inner breast temperature to make sure that they’re both done.

  4. I would love to have recipes that state a time for the product instead of the thermometer and internal temp. So much easier to cook by

  5. I just received my new fryer and tried my first chicken yesterday. I laid the chicken on its back, breast up in the basket. The thermometer was inserted into the thick meat of the breast. When the thermometer indicated 165 (actually it was quite a bit over because I wasn’t watching it closely) I took the bird out, but when I went to remove it from the basket I discovered the back of the bird was soggy, spongy and not very hot. Why would the breasts be done and the back be underdone? All I could figure was that the bird needed to be standing up in the basket rather than lying on its back; perhaps it was too close to the bottom of the oven. The instruction booklet indicated to place the chicken breast up. Is this not correct?

  6. on the thermometer is the meat done when the indicator points to the degrees or the written products.

    1. The time for two chickens will be about the same as it would be for on. You would want to just make sure that the internal breast temperature for both birds measures 165 degrees Fahrenheit. It should take about 2 hours.

  7. if you can cook 3 cornish hens nat one time backs to backs, can you cook 2 fryers backs to backs

  8. How do i get the chicken to stand/sit up on the end, it keeps tilting over to lay flat. The one picture on this site looks like there is a can in the middle?

  9. When cooking a whole chicken Do you leave the lid open on the big easy like you do with the a turkey

  10. When “brining” a chicken, can you use a metal pot, such as a soup pot? Boiling it, cooling it, and then placing your chicken in there. THANKS. Looking forward to trying my new Big Easy.

    1. Hi John, for brining a chicken you should use a non-reactive container for brining such as stainless steel, glass or plastic. Certain metal pots such as aluminum or enameled cast iron can react with the salt and/or vinegar used in a brine, so it is best to make sure that you do not use a pot that is made from either material.

  11. I have the Big Easy SRG. When cooking a chicken or turkey breast, do you leave the lid up or down when cooking? I want to try the chicken with a pineapple brine and rub.

    1. Hi Fred, you can cook with either the lid up or down; having the lid down will decrease the cooking time.

  12. Yesterday I cooked 2, 5 pound chickens using a bunk bed basket.
    The one in the basket was far more done than the one on the bottom. This was the first time
    I had tried cooking 2 things at once. Is there any way to get things in the upper and lower basket to cook more evenly?

    1. Hi Clyde, you can cook each chicken for around 12 minutes per pound and after 1 hour, take out the top chicken and leave the bottom chicken to cook for an extra 2 min per pound.

    2. Food cooks faster on the top than on the bottom. Maybe rotate them next time? Also for a few poitera go on the HSN website and watch the video if you have the same one they sell on there.

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