Reviewed: Jan. 25, 2005

Very good recipe!! The chicken had a wonderful, crispy skin (the best part!) and was very moist on the inside. I kept a beer in hand and basted occasionally:)

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3 users found this review helpful

Reviewer:

Holly Chadwick

Cooking Level: Expert

Home Town: Centerburg, Ohio, USA

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Reviewed: Dec. 15, 2004

The people in Louisiana have been cooking "drunk" chickens for years. No matter what seasoning you decide to put on it, it will always taste great. Yummmmmm!

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3 users found this review helpful

Reviewer:

ANAED

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Reviewed: Jul. 5, 2004

This made a Great 4th of July meal! I cooked it in the oven at 350 for around 2 hours. Yummy! The only thing I would change, would be less poultry seasoning. I only used 3 TBS & it had a great herb flavor. I served this with crock pot dill potatoes. I will make this again!

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9 users found this review helpful

Reviewer:

PLAYMATE2

Cooking Level: Expert

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Reviewed: May 30, 2004

Great chicken...super easy to make...especially since my HUSBAND made it. LOL

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3 users found this review helpful

Reviewer:

Samantha Stinson

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 3, 2003

Easy, great tasting recipe. I prefer a 4/4 rub with equal parts salt, pepper, paprika, and brown sugar. And yes, indirect cooking only!

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15 users found this review helpful

Reviewer:

SOULTRAIN

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 28, 2002

this is excellent! did it in my oven for about 25 min per pound at 350.....yum yum juicy

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29 users found this review helpful

Reviewer:

Amy

Cooking Level: Expert

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Reviewed: Jun. 10, 2001

I am so happy that I was able to erase what I just wrote. By mistake I thought this recipe was another similar one who did not say to spread the coals out. Very important to not grill under direct heat. Could cause fire... like in the other recipe. Thank you for saying indirect heat.

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42 users found this review helpful