Lemon Spice Drunken Chicken
There are many variations of the classic drunken chicken recipe – also known as “beer can chicken”. It can be cooked over an open flame, on a grill, and even in the oven on a low rack so that the chicken can stand upright. Essentially, you are steaming the chicken, with a can of beer and spices inside so that it stands in a shallow pan. It infuses the bird with flavor, for a moist, tender and tasty chicken dish.
- 1 roasting chicken 4 to 5 pounds
- 1 can of beer
- 2 lemons zest & juice
- 1 tablespoon olive oil
- 2 teaspoons sweet paprika
- 2 teaspoons salt
- 2 garlic cloves minced
- 1 inch fresh ginger minced
- 1 teaspoon freshly ground pepper
- Combine the spice mix together and divide it between two small bowls. Set one aside for now.
- Add the lemon juice and zest, and olive oil, to half of the spice mix.
- Brush the lemon/spice mixture all over the chicken, and set aside in the fridge for about 30 minutes to allow the flavors to infuse the bird.
- Take a shallow roasting pan, and empty about half the can of beer into the pan.
- Add the remaining half of the spice mix to the remaining beer in the can, and swish it around a little to mix.
- Now, set the beer can in the middle of the baking dish, and then set the chicken on top of the can so it stands up on it.
- Set the entire baking dish in the oven at about 350 degrees Fahrenheit, or medium-high on the grill.
- Cook for about 70 to 90 minutes. The chicken will be golden brown, tender, and cooked all the way through.
Note: Use your beer of choice – you can try Sapporo for an Asian flair, or a full-flavored Irish or German beer.
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