Drunk Chicken

Drunk Chicken

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"Cooking a chicken on a beer can."
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2 h 15 m servings 443 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 23.1 g
  • 35%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 44.4 g
  • 89%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Rinse and dry the chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas, slide bay leaves under skin. Coat chicken with poultry seasoning.
  2. Drink half the can of beer, pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight up position.
  3. Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through the wing, ribs, tab on beer can, and out the opposite side. (this keeps the can from falling out the chicken).
  4. Prepare grill: light the coals, and when they are ready, spread coals to form a ring around the outside edge of the grill.
  5. Place chicken in center standing up on can to cook. Cover and cook for two hours.
  6. Remove carefully from grill so as not to spill the contents of the can. Remove skewer and beer can, let chicken sit for fifteen minutes before cutting.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


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I recommend mixing the seasonings with some olive oil to ensure a crispy tasty skin with a nice color (SEE MY PHOTO). I used seasoning salt (about 2 tsp) instead of poultry seasoning.

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 dire...

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

Great recipe, however, if you plan to cook the chicken for 2hrs on a grill, I would recommend indirect heat.(I used a 4 burner propane grill) If not, cut the cook time down to 1 1/2hrs. For a ...

I have only made this in the oven at 350 degrees for 2 hours, but it is well worth the wait! My family and friends request what we have renamed "Beer-butt Chicken"! I even found a neat can hol...

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

This was good, but I like the Beer Butt Chicken on this site better. This had a bit too much poultry seasoning for us and the bay leaf was a little weird. We like to rub the bird with seasonings...

My entire family loves this recipe, especially my two-year-old! The prep time is very easy, but it takes a while to cook, so plan ahead and enjoy!

Chicken was good. I'm not sure that I like the bay flavor on the chicken. Seemed a bit strong to me. The skin was delicious and crunchy. Oh yeah, I did this on a gas grill. Left one burner ...

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