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 beer can 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 thing was a masterpiece. 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.
I just grilled some lemon slices and laid them over top. Oh, and that is fresh basil from the garden. The fresh basil is literally turning into a tree in the backyard LOL.
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.