Sunday, November 4, 2012

Drunken Chicken

I'm sure most of you have heard of Beer Can Chicken. It is also known as Borracho (drunk) Chicken. I had never tried one until yesterday. It turned out great! Super moist and tasty!! I had origially planned this as a meal for just John and I but one of the neighbors wanted to get together. She made lumpias, another lady brought red chili and we had an impromptu potluck for six. Lots of fun!!

1 whole chicken (about 5 pounds)
BBQ Sauce (I used a yummy sauce made by one of my neighbors-south texas ass slappin bbq sauce)
1 12 oz can of beer or cola

Have beer or cola at room temp. For gas grill, light burners on one half of grill. For charcoal grills have coals to one side of grill. Chicken cooks best with indirect heat. Pour out about half of the can of beer or cola. Add BBQ sauce to can to fill to about 3/4 full. Clean chicken, removing giblets. Rub cavity and outside of chicken with BBQ sauce. Season to taste with salt and pepper.
I used this nifty stand I bought at HEB and it will actually hold two chickens, so much easier in my opinion and is was only about $10.
Place can in one of the holders and place chicken on the can.
Beer Can Chicken
web image
If not using a stand insert can in cavity and use the can and the legs of the chicken to make a tripod to stand the chicken on the grill. Place chicken on unlit half of grill.
Close lid and cook for 1 1/2 to 2 hours or until meat thermometer inserted into thigh reads 180 degrees. This chicken turned out surprisingly moist with a nice crisp skin.
The BBQ sauce gave it that extra kick of flavor. We will be making more of these - so yummy!!

Shared with:
 Ms. enPlace


  1. Beer can chicken is on my list of things to make one of these days! Never had it! I love lumpia too .... as a matter of fact - I'm making it this week! Sounds like it was a great meal :)

  2. That sauce is too funny! I can just smell this chicken grilling away, Terry. Thank you for linking up!

  3. Yum - this is one of my favourite ways to cook chicken. So glad that we're now rolling around to barbeque season here.


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