Drunken Chicken Recipe.....Texas to Cajun Style!
Let me start by saying there are so many different Drunken Chicken Recipes. Only your imagination will stand in you way. . Do you like lemon-herb, spicy Cajun, mesquite, tradition, or BBQ chicken? Regarding the beer, some people like it with light beers to heavy ales. Other people like dark beer from Shiner to Guinness Stout. Experiment. Whatever your taste this is a great way to grill chicken. Also for you wine lovers, this is a great way use your Merlot’s also. Merely substitute it for the beer. This gives your chicken a unique flavor while maintaining the moisture.
Cajun Style Drunken Chicken Recipe
- 1 whole chicken
- Gatorbreath Cajun Seasoning Salt (Use sparingly at first)
- 1 ounce of Zataran’s crab boil
- 1 can of beer (tall boy - 16 oz.)
Start by rinsing the chicken under cool water and remove any excess fat. Do not remove the outer skin. With a paper towel, pat dry. Apply your seasoning both on the inside and outside of the chicken.
Take your can of beer and dispose of about an ounce in whatever way you so desire. This allows you room in the can to add your crab boil. Here’s where it gets a little tricky. Either separate the skin from the neck of the chicken by using you fingers or a dull utensil, being careful not to tear the skin, and pour your beer into these areas. Repeat the pouring process several times. Personally it’s easier for me to use a large injector needle initially, and then repeat the process several more times.
After preparing the bird, put the can up the chickens, wait I can’t say that. Place the chicken over the beer can in an upright position so that the chicken appears to be standing. If you are using the beer can and not a stainless steel or black steel cookers (which can be purchased through this site), you might want to place some aluminum foil under the chickens to reduce flame-ups. On some grills you might have to remove the upper tray, so be sure to check this out prior to preparation.
Once you place the chicken on the grill, close the lid and at a medium heat you should be ready for a tasty treat. Chicken should be approximately 165 degree internally, so be sure to check your bird periodically. Or when the chicken juices run clear and not pink, you bird is done. When you remove your bird from the grill, immediately cover with foil and allow chicken to sit for approximately 10 minutes, as the bird will continue cooking.
While cooking the chicken, whatever you use in the can, will permeate into the chicken, adding flavor and moisture.
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