Grilled chicken on a beer can

genek · 09-01-2002, 03:35 PM

Tried this recipe last night for dinner and it was great. For those of you not familiar with it; get a whole chicken, stuff the cavity with herbs, get a half can of beer and shove it up the chickens butt. Preheat your grill to about 325 degrees and stand the can up on the unlit side of the grill keeping the temp constant. Takes about 1 1/2 hours (test for doneness by wiggling the leg). Be careful taking the chicken off the can because there will be beer still present and it's BOILING HOT! Give it a try!

Tree climber · 09-01-2002, 05:30 PM

your right it is great !!! WE call it a Drunken chicken !!!!!!!

I add a little extra,I don't put herb's in it.

I sprinkle the whole bird inside and out with lowery's season salt,and garlic,drink half the beer,add some lowyer's and zesty Italian salade dressing into the can then shove it in the cavity.cook as you said.

when it is done I will stick a hole in the bottom-side of the can and let the excess fluid out.great eating.

I am not a hunter I am a whitetail population reduction specialest

remember keep your back to the sun, your knife sharp, and your powder dry.

Edited by - tree climber on 09/01/2002 18:31:00

azhunter · 09-05-2002, 05:18 PM

Best chicken ever. First time I saw this on a cooking show they called it the dancing chicken because when the beer starts to boil the chicken starts moving. Few other things I do is apply seasoning under the skin of the chicken. I also make additional holes in the top of the beer can with a church key and add seasoning directly to the beer (this will add a lot of flavor to the chicken).
One more thing, experiement with the type of beers you use. Different type of beers (dark beer, american beer, fruity beer) really effect the result. I found that 3/4 can of fosters (which I can't stand to drink) and 1/4 can of honsby's (sp?) hard apple cider produces a wonderful finishing flavor.

Edited by - azhunter on 09/05/2002 18:35:59

Beans Morocco · 09-06-2002, 12:20 PM

Yeah, az... That is so true. I tried this a couple of years ago for the first time in my smoker. I've experimented a lot since. It's cool how different beverages impart their flavors. Some of my faves: Apple or Orange juice concentrate, Merlot, Tequiza beer, Spiced Cider. Any of you guys who haven't tried this technique have got to give it a go!

JoeA · 09-17-2002, 04:08 PM

It's great. My dad had a wide based holder built, that serves the same function as the can with a liquid reservior. He got tired of having the chicken fall over.

MATTHEWS · 09-19-2002, 09:03 AM

This is called the drunken chicken, and after eating be sure not to drive anywhere because you may get a DUI. HA,HA

hunts56 · 09-21-2002, 03:55 PM

Plug the hole on top or use the skin to cover the hole.This also helps.I also put spices on the bird,as well as in the beer

kshunter · 09-21-2002, 11:16 PM

Sounds good, I might give it a try. It might just giving beer and grilled chicken a try, while seperate, that don't sound too bad either...<img src=icon_smile_big.gif border=0 align=middle>
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MATTHEWS · 09-23-2002, 07:43 AM

Ate drunken chicken this weekend and highly reccomend trying it.

Duffy · 09-25-2002, 12:03 AM

What do you do with the other half can of beer?

I saw an off beat cooking show where the "chef" used a whole unopened can and wrapped the bird in duct tape to keep everything together. When the beer can blows up the chicken is done (and seperated from the bones too)

Actually this sounds like something I will try out soon. Wonder how a wild duck or goose would be?

Robin.