Drunk Chick

Drunk Chick

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46 Ratings 5 star values: 30 4 star values: 16 3 star values: 0 2 star values: 0 1 star values: 0
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443 calories; protein 44.4g; carbohydrates 6.3g; fat 23.1g; cholesterol 140.4mg; sodium 135.6mg. Full Nutrition
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46 Ratings 5 star values: 30 4 star values: 16 3 star values: 0 2 star values: 0 1 star values: 0
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Servings Per Recipe: 4 Calories: 443.1
niacin equivalents : 22.2mg 171 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Make drunken chicken by cooking a whole chicken on a beer can.
Rinse and dry chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas; slide bay leaves under skin. Coat chicken with poultry seasoning.
Drink 1/2 of the can of beer; pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight-up position.
Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through wing, ribs, beer can tab, and out the opposite side. (This keeps the can from falling out of chicken.)
Preheat the grill by lighting the coals. Spread the coals to form a ring around the outside edge of the grill.
Place chicken in the center, standing up on the can to cook. Close grill; cook for 2 hours. A meat thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken carefully from the grill so as not to spill the contents of the can. Remove skewer and beer can; let chicken sit for 15 minutes before cutting.
I recommend mixing the seasonings with some olive oil to ensure a crispy tasty skin with a nice color (SEE MY PHOTO). I used seasoning salt (about 2 tsp) instead of poultry seasoning.
I recommend mixing the seasonings with some olive oil to ensure a crispy tasty skin with a nice color (SEE MY PHOTO). I used seasoning salt (about 2 tsp) instead of poultry seasoning.
I am so happy that I was able to erase what I just wrote. By mistake I thought this recipe was another similar one who did not say to spread the coals out. Very important to not grill under direct heat. Could cause fire... like in the other recipe. Thank you for saying indirect heat.
this is excellent! did it in my oven for about 25 min per pound at 350.....yum yum juicy
Great recipe, however, if you plan to cook the chicken for 2hrs on a grill, I would recommend indirect heat.(I used a 4 burner propane grill) If not, cut the cook time down to 1 1/2hrs. For a different taste, consider adding THIN lemon slices under the skin. Remember, "to each thier own". Still, all and all, a great recipe to start and tweak to your taste.
I have only made this in the oven at 350 degrees for 2 hours, but it is well worth the wait! My family and friends request what we have renamed "Beer-butt Chicken"! I even found a neat can holder/cooking stand at Walmart for $3.95. It's a great tool!
Easy, great tasting recipe. I prefer a 4/4 rub with equal parts salt, pepper, paprika, and brown sugar. And yes, indirect cooking only!
This was good, but I like the Beer Butt Chicken on this site better. This had a bit too much poultry seasoning for us and the bay leaf was a little weird. We like to rub the bird with seasonings and melted butter. We have the stands that we bought at Wal Mart that are inexpensive and work like a charm! Thanks.
My entire family loves this recipe, especially my two-year-old! The prep time is very easy, but it takes a while to cook, so plan ahead and enjoy!
Chicken was good. I'm not sure that I like the bay flavor on the chicken. Seemed a bit strong to me. The skin was delicious and crunchy. Oh yeah, I did this on a gas grill. Left one burner off, and the other one was set to medium-low for two hours.
I really wasn't expecting a lot but this chicken was very moist & tender, fantastic! I didn't have skewers so I just sat it on a foil lined baking pan and it was fine. Thanks for the great recipe!
This made a Great 4th of July meal! I cooked it in the oven at 350 for around 2 hours. Yummy! The only thing I would change, would be less poultry seasoning. I only used 3 TBS & it had a great herb flavor. I served this with crock pot dill potatoes. I will make this again!
I used a can of Molson M and reserved the extra beer for making a gravy. I opted to rub the chicken with a paste made from my modified version of "Memphis Rub" from AR, EVOO and a little liquid smoke. I put a little more liquid smoke and one bay leave into the can. I baked this in the oven at 350F for roughly 1h30mins. I added water in the pan as necessary so the drippings wouldn't burn. Halfway through the cooking time I added 2 cups of water, the extra beer, sachet of onion soup mix, a little of the seasoning and cornstarch. Mixed it all up, then added diced potatoes and let it cook for the remainder of the time, stirring once. Chicken was moist and perfectly cooked, the skin wasn't really crispy though (I did baste twice). The potatoes were cooked to perfection and the sauce nicely seasoned with the perfect consistency. Something I'll make again!
We like to place our chicken in a cast iron pan so we can make up some roast potatoes while the chicken is cooking. Along with the beer we will use onion soup mix and chicken stock. Total cook time seems to be BBQ dependent. For us we baste a few times and after about an hour and a half we place the chicken directly on the grill for several minutes to finish browning the bottom of the bird.
Very good! I love beer can chicken, but I usually use my own blend of spices and some other ingredients. Followed the ingredients for this recipe, but I used a gas grill and a roasting apparatus to make it a bit easier. This was very tasty. I did baste a couple times with olive oil. Thanks! :)
Can do the same thing with a small turkey breast. I sprayed the bird with butter flavored spray,put on the seasoning and sprayed it again. It kept the bird nice and moist and penetrated the seasoning. Also put the bird and the beer can on a heavy aluminum pie plate over an indirect propane grill. The pie pan keeps the can and bird stable and you can use the juices for basting for a bit more flavor. The pan helps in transferring the bird when done
I used ginger ale instead of beer and it was wonderful! Thanks for the recipe, Vi
We just bought a holder a few weeks ago, This chicken is sooo good. I put celery and onions and garlic in both cavities. Our first drunken chicken was a treat to say the least. The outside was nice and crispy and the inside was so tender and juicy. Everyone's hints where great. Thank you Max for the thumps up in this one. Jazz
Simply amazing. I love the seasoning recipe within this recipe. The chicken, of course, is oh-so-moist!
Very good recipe!! The chicken had a wonderful, crispy skin (the best part!) and was very moist on the inside. I kept a beer in hand and basted occasionally:)
This was the best charcoal-grilled chicken I have ever prepared. I skipped the bay leaf. My 4.5 lb. bird was done in a little over an hour. The chicken was very moist, tender and delicious.
The people in Louisiana have been cooking "drunk" chickens for years. No matter what seasoning you decide to put on it,
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