Drunken Chicken on the Pit

4-6 servings servings Prep: 10 m Cook: 2 h 30 m Total: 2 h 40 m Intermediate
5.0/5 (1)
You will be using a BBQ pit for this dish! Crab boil makes the flavoring difference in this beer can chicken. We think this chicken can compete in flavor with KFC Chicken! Buy an extra case of beer (Drink Responsibly) to treat the cook or better yet Kiss the Cajun Cook - Embrasser le Cuisinier Acadien.

Ingredients

4-6 servings servings
  • 1 Whole chicken Fryer
  • 1 (12 oz) can of Coors Light Beer
  • 1 small bottle of crab boil
  • Salt, pepper or [Cajun Seasonings](/recipes/maw-maws-homemade-cajun-seasonings/)

Step-by-Step Instructions

  1. Season chicken to taste with salt, pepper or Cajun Seasonings.
  2. Pour out or drink half the can of beer and refill the can with the small bottle of crab boil.
  3. Place the can of beer inside of the chicken cavity, letting the drumsticks balance the chicken on the grill.
  4. Cook slowly over medium-low coals for 2 1/2 hours to 3 hours, until chicken reaches an internal temperature of 165°F and skin is crispy.
  5. Skin will be really crispy and chicken should be juicy when done. The beer/crab boil will evaporate and flavor the chicken meat. Make sure you have enough for seconds.

Common Problems and Solutions

Q: Why did my chicken tip over on the grill?

A: Make sure the drumsticks are positioned to form a stable tripod with the beer can. The chicken should sit upright on three points of contact. If your grill grates are too wide, place the chicken on a small pan.

Q: Can I use a different beer?

A: Yes, any light beer works fine. The beer is mainly for moisture and steam - the crab boil provides the distinctive flavor.

Q: How do I know when it's done?

A: Use a meat thermometer inserted into the thickest part of the thigh (not touching bone). It should read 165°F. The skin will be dark and crispy, and juices will run clear.

Tips and Techniques

Keep the grill temperature steady around 300-325°F for best results. If using a charcoal grill, add fresh coals every 45 minutes to maintain consistent heat. Don’t lift the lid too often - you’ll lose heat and smoke.

Ingredient Substitutions

  • crab boil: Old Bay seasoning mixed with cayenne pepper
  • whole fryer chicken: chicken leg quarters

Equipment Needed

  • BBQ pit or charcoal grill
  • Meat thermometer
  • Beer can chicken holder (optional, helps with stability)

Historical Context

Beer can chicken became wildly popular across the South in the 1990s, but Cajun cooks immediately put their own spin on it by adding crab boil to the beer, creating a uniquely Louisiana version of the dish.