RECIPE FOR DRUNK CHICKEN RECIPES
DRUNKEN CHICKEN RECIPE | ALLRECIPES
This is a strange but wonderful recipe. Grill chicken with beer until the juices run clear!
Provided by The Freemans
Categories Meat and Poultry Chicken Whole Chicken Recipes
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 5 servings
Number Of Ingredients 5
Steps:
- Prepare an outdoor grill for medium heat.
- Rinse chicken and pat dry. Season with salt and pepper to taste. Coat with mustard.
- 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.
- 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.
Nutrition Facts : Calories 724.5 calories, CarbohydrateContent 14.1 g, CholesterolContent 204.3 mg, FatContent 47.7 g, ProteinContent 51 g, SaturatedFatContent 12.8 g, SodiumContent 1781.3 mg, SugarContent 2 g
DRUNK CHICKEN - BIGOVEN
"Y'all this chicken is so good it'll make a bulldog break its chain! Don't be discouraged by the beer, once you put the bird on the grill, the heat will turn all that alcohol to steam, so you don't even taste the beer. All ya taste is that juicy, tender, smokey goodness! Y'all have got to try it, you will fall in love."
Total Time 30 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 9
Steps:
- "Prep: 1. Remove all giblets from inside the fryer and rinse out the cavity. 2. Combine all the seasonings to make a rub. 3. Rub vegetable/olive oil over the entire chicken; rub the seasoning mixture generously inside and outside of the chicken. 4. Place in a baking dish and refrigerate while you fire up the grill. Grilling: 1. Prep the grill for cooking at medium heat (350-450F). 2. Open the beer can and pour out 1/3 - 1/2 of the beer. 3. Remove chicken from fridge and place beer can on a flat surface. 4. Slide the can into the bottom of chicken. 5. Carefully place the chicken-on-a-can on the grill, keeping the can upright. Balance the chicken on its two legs and the can so it does not tip over. 6. Grill over medium heat with lid closed until juices run clear and the internal temp reaches 160-165F in the thickest part of the thigh (approx. 1 1/4 - 1 1/2 hours). 7. Wearing barbecue mitts, carefully remove the chicken-on-a-can from the grill. Be careful not to spill the beer-it will be hot! 8. Let the chicken cool for 5-10 mins (the internal temp will rise 5-10 degrees). 9. Discard the beer; cut chicken into serving pieces. 10. Enjoy!!"
Nutrition Facts : Calories 367 calories, FatContent 24.1724979444444 g, CarbohydrateContent 3.12347627777778 g, CholesterolContent 113.3975 mg, FiberContent 0.225832220549054 g, ProteinContent 28.6018332222222 g, SaturatedFatContent 6.62963995 g, ServingSize 1 1 Serving (213g), SodiumContent 109.054027777778 mg, SugarContent 2.89764405722872 g, TransFatContent 1.96340311111112 g
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DRUNK CHICKEN RECIPE - FOOD.COM
The most delicious baked chicken with a creamy sauce that goes great with rice. This is the first recipe that I ever learned how to make and is still my favorite meal. .
The type of wine used really does not matter. I've tried whites, red, cabernets, etc (a five dollar bottle of wine goes a long way with this recipe). They all work the same, but obviously different color wines mean different color sauces.
Preparation time for the rice will depend on whether you use minute rice or the rice that takes about half an hour to cook.
Doubling the recipe (using two cans of each soup and wine) can be easily used for up to 5 lbs of chicken.
I especially loved this dish while I was in college as it was easy to make, inexpensive, filling, and would make for about 5 or more meals.
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Reviews 5.0
Total Time 2 hours 10 minutes
Calories 945.6 per serving
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Reviews 5.0
Total Time 2 hours 10 minutes
Calories 945.6 per serving
- Serve chicken over rice, pour spoonfuls of additional sauce overtop or mix with rice separately.
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I came across this amusing recipe in an old South African cookbook and could not resist the name. Not only are two kinds of white wine plus some brandy called for, but the drier wine that is used for a marinade is thrown away, testimony to the abundance of wine in the fertile Cape province. The chicken roasts surprisingly fast in less than an hour, turning to an even, glowing brown — indeed, my only caution is to avoid letting it color too much. The pearl barley, prune, and apricot pilaf is an appetizing brown, too, studded with the rich colors of the fruit. If you want to work ahead, the pilaf keeps well for several days in the refrigerator, but the chicken is best freshly roasted just before it is served.
**Wine for Cooking** South Africa's recent political renaissance has prompted the reappearance of its wines in American markets at very attractive prices. For the marinade, any dry white will do but, for authenticity's sake, it would be fun to start with a South African wine, perhaps a Cape riesling. For the sauce, a luscious sweet white is needed and a muscat from the Constantia or Robertson district would be ideal.
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