Drunk Chicken for Dinner: A Super Bowl Tradition
Most American’s celebrate this unofficial holiday with beer and the grill. So, what better dish than a drunk chicken.
It’s Super Bowl Sunday and most American’s celebrate this unofficial holiday with beer and the grill. Since I don’t know my head from my hand in the kitchen, I called up my brother Abraham, who’s a chef in Miami, and asked for his best Super Bowl recipe.
When he said he had the perfect dish called The Drunken Chicken, which involved stuffing the bird with an open can of beer, I thought he was pulling my leg.
I spent half an hour pleading that he get serious about this. While, I waited for him to call me back with the details of this so-called recipe. I did a Google search on The Drunken Chicken, and to my surprise he was for real.
He perfected his own version of this dish over years of celebrating the big game with his manly grill. Abe’s Drunken Chicken goes like this.
5-pound whole chicken
12 ounce can of beer (of your choice)
2 tablespoons of lime juice
1 cup of mesquite smoke wood chips
Chicken Rub (seasoning)
The first step is to prepare the chicken rub. Here are the ingredients you need:
¼ cup paprika
1 ½ teaspoons light brown sugar
2 teaspoons cayenne pepper (This adds spice so adjust according to your taste)
2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1. Soak mesquite wood chips in water for 30 minutes.
2. Mix all seasonings in the chicken rub together and rub on a cleaned whole chicken.
3. Once wood chips are soaked, wrap them up in aluminum foil and poke holes in them.
4. Turn your grill on to 350 degrees. We’re going to be using indirect heat, so make sure one side of the grill has heat and the other doesn’t.
5. Place the aluminum wrapped wood chips over the flame.
6. While you preheat your grill make a dough shape with aluminum foil that’s strong enough to hold the chicken upright.
7. Pour out ¼ to 1/3 of the beer out of the can, then stuff the can with the opening facing out into the bird. Place the bird upright with the opening of the beer can on top.
8. Make sure the chicken is on the side with no direct flame.
9. Close the grill and let the chicken smoke for about an hour. Check it periodically with a thermometer. When the chicken hits 165 degrees it’s done.
Side dish: Sausage and Peppers
Sausage and peppers is a great side dish to The Drunken Chicken. Here’s what you need:
1 pound smoked sausage cut into pieces
1 green pepper sliced
1 red pepper sliced
1 Spanish onion sliced
1 green jalapeño sliced
¼ cup Tabasco sauce
6 ounces marinara sauce
- Take all the ingredients and mixed them in a bowl.
- Then put them into an aluminum foil bag. (You can create your own aluminum foil bag by manipulating the foil.)
- Seal it closed.
- Grill for 45 minutes.
Enjoy my family Super Bowl dinner tradition! Let us know how your dish turned out by posting a comment.