Asian drunken Chicken recipe is spiced with amazing Asian flavors and cooked over the open flame and garnished with lemon and basil for an unbelievable flavor
Don’t get me wrong I grill all year long, however something about a Drunken Chicken just has to be made in the summer.
I mean it’s a little harder to sit outside during a Polar Vortex to enjoy a beer, but man is there nothing more relaxing than doing it in the summer time.
Hence why I say a drunken chicken should be done during the summer.
Anyways, I’ve done a few versions of the drunken chicken: a Barbecue Beer Can Chicken and a Beer Can Chicken with Corona and Mexican Spices, but this is my first Asian Drunken Chicken Recipe and dude was it the ish!
A really simple marinade combined with a Sapporo beer and some constant basting and this drunken chicken was a masterpiece.
Also be sure to try this Asian Drunken Chicken Recipe with my Asian Grilled Vegetables Recipe.
No, the chicken is not burnt! It is perfectly caramelized thanks to the brown sugar and soy in the basting and marinating liquid.
What is a Drunken Chicken
A drunken chicken is a steam roasted chicken where a beer can is placed inside of the cavity while the chicken is standing up right.
The drunken chicken is then placed on a pan and roasted in the oven or on a grill.
As the oven or grill gets hotter the steam from the beer tenderizes and flavors the chicken making it a drunken chicken.
The beer flavor in a drunken chicken is incredibly subtle but it definitely does add some amazing flavor.
I mean who here doesn’t remember their dad dinking beer while grilling and then pouring a little beer on the meat.
Remember it to the T!
What Kind of Beer for a Drunken Chicken
There really are a ton of beer options when making a drunken chicken and it is totally up to you.
Since I wanted some Asian flavors like mirin and ginger I thought Sapporo beer would be best for this Asian drunken chicken.
Perhaps you want to do an Italian drunken chicken, there for I would use a peroni and use natural italian herbs and seasonings.
See, SO EASY!
Grilled Drunken Chicken
Grilling a drunken chicken is a little bit different then putting it in the oven because of the direct heat.
The oven has heat everywhere, but the grills main source of heat comes from below.
I recommend turning the heat down to medium on a grill or if you have a few different elements, turn one side of the grill super hot and put the drunken chicken on the cooler side.
Oh yeah, I just grilled some lemon slices and laid them over top of the drunken chicken.
Oh, and that is fresh basil from the garden underneath.
The fresh basil is literally turning into a tree in the backyard LOL, but it’s a nice garnish for the drunken chicken.
My Favorite Grilling Recipes
Here’s a list of some of my favorite grilled recipes to whip up while you’re outside making this drunken chicken recipe.
- Grilled Salmon Burger
- Grilled Spatchcock Recipe
- Grilled Carne Asada
- Grilled T Bone Steak
- Honey Hoison Grilled Spare Ribs
Asian Drunken Chicken Recipe
- 1 roasting chicken
- 1 can of Sapporo or Asian beer
- 2 tablespoons of minced fresh ginger
- 2 finely minced cloves of garlic
- 4 tablespoons of brown sugar
- 2 tablespoons of mirin
- zest of 2 lemons
- juice of 2 lemons
- 2 teaspoons of fish sauce
- 1 cup of soy sauce
- Kosher salt and fresh cracked pepper to taste
- In a large bowl whisk together half of the ginger, garlic, brown sugar, mirin, lemon zest, lemon juice, fish sauce and soy sauce until combined. Next, place the whole chicken into the mixture and completely coat it on all sides. Place in the refrigerator and marinate for at least 30 minutes. Every few minutes baste the marinating chicken with the remaining liquid in the bowl.
- Next, in a separate bowl whisk together the remaining marinating ingredients and set aside.
- Once the chicken is done marinating, discard the remaining marinade and season it on all sides, and in the cavity, and place the opening of the chicken on a the can of opened, and half poured out, Sapporo beer.
- Next, set the drunken chicken onto a cast iron skillet and place on the grill on 300° to 350° and cook for 70 to 90 minutes or until golden brown and cooked through out.
- Continually base the chicken with the left over marinade mixture in the separate bowl.