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Drunken Chicken

This is one of those dishes that remind me of home. My dad introduced me to this method of cooking chicken. I always loved when he did it because it was so moist and tasty.  

Now, my husband does it by my request.  He does it just as perfect as I remember it.  It is really hard to mess up as it really does everything for you with the butter injected and slow cooking on the grill. 

You have to have a grill for this, and a beer can holder for your chicken. You don't technically have to use beer. We've used almost anything that comes in a can! Most of the time we find we may have a soda, so we do that.  You have to empty half of the can out before you sit it on the holder.  

Also, you want to put a potato in the neck (or try whatever you may have, this time we used a pear!).   This will lock in the moisture, and the chicken will have no choice but to be juicy! 

 

Ingredients:

  • Zatarain's injectable butter 
  • Slap Ya Mama cajun seasoning 

Directions: 

  • Place some of the butter mixture in a bowl (you don't want to put the needle in the chicken and then dirty the container)
  • Prepare the chicken (take out innards) 
  • Empty half of the beer can, or whatever can of choice
  • Place the can on the can holder
  • Sit the chicken on top
  • Inject the chicken with the injectable butter 
  • Cover the chicken with slap ya mama seasoning
  • Place potato in the neck hole area of chicken 

 

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  • Heat up the grill (We have 6 burners, we heat up the right 3)
  • Place the chicken on the left side of the grill so it will cook at indirect heat
  • Target temp is 375-400
  • 5lb bird takes about 2 hours
  • Target internal temp of the chicken is 190 (in the thigh)
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This is white meat, y'all! Have you ever seen white meat so juicy? You will when you try this recipe!

This is white meat, y'all! Have you ever seen white meat so juicy? You will when you try this recipe!

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