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Drunken Chicken Recipe

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This recipe for Drunken Chicken, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doug Duhon - IT
Added: Sunday, February 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Whole Chicken, cleaned
Louisiana Injectable Marinade - Cajun Butter Flavor
Tony Chachere’s Cajun Seasoning
Can of your favorite beer
Onion

Directions:
Directions:
Follow the marinade instructions to inject the chickens with the marinade. Sprinkle the outside of the chickens heavily with Tony's. Open the beer, and place the chicken over the can of beer, legs down. Cut the onion to the size where it will fit in the neck cavity and insert the onion in the neck cavity. Stand the chicken up on the grill, without spilling the beer. Let cook on the grill for about 2 hours trying to use indirect heat as much as possible. The temperature should be around 300ºF. When the chicken is getting close to being cooked (1 ½ hours), increase the heat to brown the outside to desired color. The chicken will be moist and falling off the bone tender and takes very little effort as it cooks. Just put it on the grill and let it cook.

Preparation Time:
Preparation Time:
2 hours

 

 

 

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