Janelle's Drunken Chicken

6 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
Be the first to rate!
Here is the best use for your beer can. Cook your chicken with it. This Cajun Drunken Chicken seasoned with crab-crawfish-shrimp-boil seasoning is sure to be a crowd pleaser. The steam from the beer helps keep the chicken moist while the Louisiana seasonings infuse every bite with flavor.

Ingredients

6 servings
  • 1 chicken fryer 4 - 5 pounds
  • 1/4 can beer - keep the 8 oz size can
  • 1/2 lemon
  • 1 small onion
  • 1 large head garlic
  • 3 tbsp crab-crawfish-shrimp boil seasoning
  • salt and pepper seasoning for your chicken

Step-by-Step Instructions

  1. Preheat the oven to 400 degrees F.
  2. Season the chicken inside the cavity and out with salt, pepper, and your favorite spices.
  3. Cut the lemon and onion into small bite size pieces that will fit inside the opening of the beer can.
  4. Separate the garlic cloves only; keep the peeling on.
  5. Put the lemon, onions, garlic, and shrimp boil in the beer can with 1/4 can of beer (about 2 ounces).
  6. Sit and balance the chicken on top of the beer can, inserting part of the can inside the chicken cavity so the chicken stands upright.
  7. Place the chicken (still balanced on the can) in a roasting pot or oven-safe dish and cook in the preheated 400 degree oven for 30 minutes.
  8. Reduce heat to 345 degrees and cook for another 15 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
  9. Carefully remove from oven and let rest for 5-10 minutes before removing the chicken from the beer can.
  10. Make a gravy by deglazing the drippings with a bit of stock or water if desired.

Common Problems and Solutions

Q: Why won't my chicken balance on the beer can?

A: Make sure you're using a standard 8 oz can and that the chicken cavity is large enough. Sometimes you need to trim a bit of excess fat or skin around the opening. Set the can in a roasting pan first, then lower the chicken onto it for more stability.

Q: My chicken is browning too quickly on top. What should I do?

A: Tent the top of the chicken loosely with aluminum foil if it's getting too dark before the internal temperature reaches 165°F. This is common with beer can chicken since the breast is elevated and closer to the oven heat.

Q: Can I cook this on the grill instead of the oven?

A: Absolutely! Set up your grill for indirect heat (coals or burners on one side, chicken on the other) and maintain around 350-375°F. It'll take about the same time, 45-60 minutes depending on the size of your bird.

Tips and Techniques

Use a meat thermometer to check doneness rather than relying solely on time, since chicken sizes vary. The bird is ready when the thigh reaches 165°F. Be very careful when removing the chicken from the can after cooking—it’s hot and tippy. Use sturdy tongs and let someone help you if needed.

Ingredient Substitutions

  • beer: chicken stock, apple juice, or white wine
  • crab-crawfish-shrimp boil seasoning: Old Bay seasoning or a mixture of cayenne, paprika, garlic powder, and black pepper
  • whole chicken: chicken leg quarters or chicken halves

Equipment Needed

  • oven-safe roasting pan or baking dish
  • meat thermometer
  • sturdy tongs for handling the hot chicken
  • 8 oz beer can (or similar sized can)

Historical Context

Beer can chicken became wildly popular in Louisiana in the 1990s and early 2000s. Cajun cooks quickly adapted it by adding seafood boil seasonings to the beer, making it unmistakably Louisiana-style. The method keeps the chicken incredibly moist while infusing it with steam and flavor from the inside out.