Drunken Chicken

Drunken Chicken

The Freemans 0

"This is a strange but wonderful recipe. Grill chicken with beer until the juices run clear!"

Ingredients 1 h 30 m {{adjustedServings}} servings 724 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 724 kcal
  • 36%
  • Fat:
  • 47.7 g
  • 73%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 51 g
  • 102%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 1781 mg
  • 71%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Prepare an outdoor grill for medium heat.
  2. Rinse chicken and pat dry. Season with salt and pepper to taste. Coat with mustard.
  3. Pour half of beer out of can and refill with Italian style dressing. Place can on a disposable baking sheet. Set chicken on beer can (it acts as a stand), inserting can into cavity of the chicken.
  4. Place baking sheet with beer and chicken on the preheated grill. Cover, and cook about 1 hour, until chicken is no longer pink and juices run clear.
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Reviews 53

  1. 70 Ratings


I kind of have a tiff, with this recipe. Because it was not specified that the chicken should be under indirect heat my 2 chickens caught on fire! Because of the beer (alcohol) when the juices ran out it caught onto the heat and thus created combustion. Not fun. In other similar recipes it does say to "spread the coals to the outer edge" or "place chicken in indirect heat". Well, not to put all the blame on you, because others were able to figure this out on their own, but it should be clear that the chicken be put in indirect heat in this recipe as well. I was so exceited and now I have two carcuses in my trash can. (almost humerous, give it time...)


This truly is an awsome recipe that I have used many times. The only variations that I have come up with are stuffing an onion or potato in the neck cavity to prevent the steam from evaporating and also adding water to the bottom of a foil pan to prevent the underside of the chicken from getting too black when the grease splatters. I have also rubbed the outside of the chicken with rotisserie spices and added a pop up breast timer to ensure doneness.


I found two recipes for the beer can chicken on here, couldn't decide which was better, so I made them both. The other one was only poultry seasoning on the outside and beer in the can. This recipe turned out producing a more moist chicken. I don't know if it was the ingredients - I made one change to recipe. My beer can opening came very close to the neck opening and I was worried that the beer wouldn't evaporate into the main body of the chicken... so I cut the beer can about 1/3 of the way down for this recipe. Also, I roasted this in the oven- 450 for the first 20 minutes to crisp the skin and keep juices in..and then 375 for the next hour and a half. Very tasty, I will use this recipe from now on!