Lemon Herb Drunken Chicken

Lemon Herb Drunken Chicken

  • 1 Whole Chicken
  • 1 Whole Fresh Lemon
  • 2/3 Cup of Dry White Wine
  • 3 Tablespoons Of Fresh Chopped Parsley
  • 1 Teaspoon Fresh Ground Black Pepper
  • 1 Teaspoon Of Rosemary
  • 1 Teaspoon Of Thyme
  • 1 Can Of Your Favorite Beer (16 Ounce Can)


Mix all ingredients. Place the cleaned chicken in marinade and allow to set in refrigerator over night, turning occasionally.

Prior to cooking the chicken, drain the marinade from the chicken and put in a saucepan on low heat and allow themixture to boil. Use this mixture to apply to your chicken while cooking (baste).

I also like to inject some of this mixture into the bird itself prior to cooking. You can fill your can ¾ full of beer and top off the can with some of the extra marinadefor added flavor. My wife even likes to add some dry white wine in the can on this recipe.

Chef’s Notes:

If you are using a propane grill, it is best to preheat your grill on high prior to cooking, and then turn back to a medium heat. Also since you are cooking a whole bird, you can turn off one of the burners directly below where you are sitting youchicken. This will allow for more evenly cooking and no flare-ups. Sometimes I wrap the end of the chicken leg, which will be closet to the fire, with aluminum foil. Enjoy!!

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