salty drunk chicken 

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Whole chickens are fabulous! They are budget friendly, so HI, make a mama happy! And, if cooked properly, can be the most juicy hunk of meat around.  For this chicken, I use the same brine I do for my Lemon Rosemary Chicken, except this one is cooked like a Drunk Chicken after it is brined! It's like two great chicken combinations got married and had a baby! 



  • 1 whole chicken- about 4lbs max 5lbs
  • Slap ya mama cajun seasoning 
  • 1/4 cup sugar
  • 1/2 cup salt
  • 1 tbsp lemon pepper seasoning
  • 1 tbsp crushed rosemary
  • 1 tbsp garlic powder 


  • Prepare the chicken (take out innards) 
  • Brine: 

  • 1/4 cup sugar 
  • 1/2 cup salt 
  • 1 tbsp lemon pepper seasoning
  • 1 tbsp Crushed rosemary 
  • 1 tbsp garlic powder
  • Directions: 

  • Bring 2 cups of water to a boil and add brining ingredients 
  • Let cool by icing down or patiently waiting 
  • Place chicken in a large container that is big enough to be immersed in the brine 
  • Pour brine mixture on top of chicken and add water until fully covered 
  • Let it brine overnight or for 6 hours (minimum) 
  • Empty half of the beer can, or whatever can of choice
  • Place the can on the can holder
  • Sit the chicken on top 
  • Cover the chicken with slap ya mama seasoning
  • Place potato in the neck of chicken 
  • Heat the grill (We have 6 burners, we heat 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)