Thursday, February 16, 2012

Drunk Chicken

If you want to see four happy people, just cook a drunk chicken, also known as beer can chicken, on Wednesday night. Grilling one this way means ALL the meat is moist and tender...even the white meat. 
Andy and I could eat legs and thighs all day long, much to the dismay of Blair and Momma. With a whole chicken, Andy cuts the breast meat for Momma and Blair and they're happy. I eat a leg and a thigh and Andy eats everything else. We usually figure one chicken for every four people.

  • 1 whole fryer
  • Seasoning
  • 1 can of beer with a big drink removed
Preheat grill to 300-350 degrees.
Rinse off chicken and pat dry.
Open can and take a big swig of beer. Season outside and inside of chicken with your favorite seasoning. We chose Lemon Pepper as tonight's choice.
Carefully insert can into chicken and prop up on an aluminum pan.
Grill chicken until internal temp reaches 165 degrees. Check after one hour. Typically it takes an hour and ten to twenty minutes depending on the size of the chicken. Let it rest about 15 minutes before you slice into it.

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