Drunk Chicken

I love the idea of Liquid Smoke. That’s great if you do not want to actually use a smoker. I made this years ago however this recipe has some great hacks. The skewer through the whole chicken and can pull tab is a great idea. It made moving the bird around easy.

I used a little different approach.i used the liver and gizzard.added them to a half can of beer.rubbed the chicken with olive oil,and then put Lemmon pepper on the outside,and rubbed the inside with olive oil and a little garlic powder.cooked on 350/375 on charcoal grill for an hour and a half,and presto.this was pretty dang good.

I recommend to mix the spices with oil (Oliven. rapeseed oil), rather than poultry spices I take pepper, salt and a little cinnamon. Thus all rub evenly. For smoke flavor, I use fir branches or spruce, which produces a good Räuchereffekt. Lg Peter

Drink the whole can of beer and fill the can with water. THERE IS NO DIFFERENCE! I have tried this recipe with various liquids, including straight juice from hot peppers and all liquids do is add moisture. I do like cooking chicken this way, but rubbing it with spices is more important.

We didn’t love this chicken for the same reason others mentioned – the poultry seasoning was a little weird. But this recipe has to stay in my recipe box forever because the technique of skewering the beercan so it stays in when you move the chicken around is just a stroke of absolute brilliance. It’s the reason for the 4 star recipe.

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!

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!

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.

Add your own rub to the outside and poor some liquid smoke over the chicken and it is delicious!

This was delicious!!!

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! 🙂

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

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

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.

This is an amazingly delicious, easy, and all the other accolades!! I’ve made it on holidays, instead of the “usual”fare, you know Turkey/dressing; ham, etc. Ruth Anne

This is a recipe I have used for a long time. I stuff lemons under the skin and cook on my gas grill. I place the chicken on a cookie sheet,(Make sure to use a cookie sheet you don’t care gets blackened)and just reuse that cookie sheet for my drunken chicken. It’s an awesome recipe and really easy an fast to prepare.

The recipe in itself is very good but you should be careful with the can of beer. Make sure that the paint on the can doesn’t peel because it does sometimes. I have bought a pan for this exact purpose with a place to put the beer or whatever liquid you want to use.

Ohhh yeah, this is the good stuff right here. The first time I had beer can chicken, I couldn’t believe how tender and moist it was. It’s just phenomenal. I opted to use Memphis Rub from this site for the outside, but still used the liquid smoke in the can. Thank you for the explicit instructions to cook over indirect heat – I think that is a key step! I have a little stand for my beer can, and I sit the whole rig down inside a disposable pan to cook it. The drippings make wicked good gravy, if you’re so inclined. Thanks!

This came out super juicy and delicious. I especially like that the directions state to DRINK half the beer instead of discard it.

Simply amazing. I love the seasoning recipe within this recipe. The chicken, of course, is oh-so-moist!

We don’t care for that much bay leaf; instead we put about a tablespoon of rosemary in the beer can and it is AWESOME! We have three cats & a dog who won’t leave us alone until they get a serving too! Great with a gren salad and grilled potatoes!