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From Jamie DeMent

  • Whole 4 to 5 lb. Coon Rock chicken
  • Salt
  • Fresh ground pepper
  • Olive oil
  • 1 16oz. can beer (any brand)
  • Your favorite fresh herbs
  • Aluminum foil

Tear a piece of aluminum foil paper about 12" long. Fold in half and put on grill, folding edges under grill to secure in place. Rinse chicken with cool water. Pat dry. Season chicken well inside and out with olive oil, salt, pepper and herbs.

Open can of beer, take a big swallow or pour out one ounce. Add more fresh herbs to beer. Next slide chicken over can of beer, holding beer can and chicken while gently putting on foil covered section of grill. Close grill and cook for about 45 minutes or until juices run clear and chicken is done. The internal temperature must be 165 degrees F.