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Home arrow Cookbook arrow Recipes
Categories Poultry Drunken Chicken(use spice rub)
Most Viewed - Top Rated - Last Added - Last Commented


Drunken Chicken(use spice rub)
Description:It's a rubbed down, brined, whole, 3.5 lb. chicken cooked over an open beer.
• 1 Cup kosher salt
• 2 qt water
Instructions:Dissolve kosher salt in 2 quarts of water
Clean chicken (remove and discard all innards)
Brine chicken fully immersed for 1 hour
Combine all spice rub ingredients
After chicken has brined pat dry with paper towels
Rub chicken with spice rub inside and out and under the skin of the breasts
Get BGE to 300F
Open can of beer, take 2 gulps and place beer can inside chicken cavity
Place on grill so chicken legs rest on grate so chicken stands upright

3.5 lb chicken will take approximately 90 mins; cook until breast temp is 180F.

Notes:Remove chicken from grill using paper towels
Let stand 15 mins; then, remove beer can
Carve and serve
Number Of Servings:Source:Randy Hursey
Vegetarian:NoTime To Prepare:
Date:Sun 11 Mar 2007 14:34:43 UTCViewed:11044 times
Rating:4,80 (10 votes)

recipe rating
1 (bad)5 5 (good)

mkramer74Comment added on: Tue 14 Oct 2008 02:41:07 UTC
Followed this recipe over the weekend and it was an absolute hit. I used Hoegaarden beer and The Spice Hunter Grill Shakers Poultry seasoning blend.
mwb228Comment added on: Sat 03 Jan 2009 02:41:09 UTC
Easy recipe for moist chicken. The BGE original spice rub was delicious.
DawnCComment added on: Mon 08 Jun 2009 23:12:15 UTC
I've made this a couple of time, and it turns out great. I added some Demerara sugar, sliced garlic, and rosemarie to the brine. Used the basic rub on this sight, and a couple of different types of beer (IPA's seem to work well). Delish, will keep making this!
LarryComment added on: Thu 16 Jul 2009 00:52:26 UTC
one quick question is this done direct or inderect. Im getting my large BGE tomorrow and was thinking this would be what i would make tomorrow
JR13Comment added on: Thu 03 Sep 2009 03:10:56 UTC
twmtrfwlerComment added on: Sat 20 Mar 2010 18:26:23 UTC
anyone do this while smoking it?
cmb2183Comment added on: Wed 19 May 2010 15:36:19 UTC
This was absolutely wonderful!!! Thanks for the great recipe!
mikenmarComment added on: Sat 12 Jun 2010 04:10:20 UTC
Great recipe! We did it indirect, with the plate setter inverted, drip pan on that, and the grid on the legs of the plate setter.

After cooking, we took the drippings and brushed them onto the chicken for extra greasiness. Love it!
zwvirtualComment added on: Sat 25 Jun 2011 03:21:29 UTC
at what temperature was it cooked at?
CarbonosityComment added on: Mon 07 Nov 2011 03:41:38 UTC
I've cooked this twice and my wife says it's the best chicken she has ever had. Bravo on this recipe.
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