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Published September 27, 2018. This post may contain affiliate links. Please read my disclosure policy.
Asian drunken Chicken recipe is spiced with amazing 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 this 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 summertime.
Anyways, I’ve done a few versions of this recipe: a Barbecue Beer Can and a Beer Can Chicken with Corona and Mexican Spices, but this one is definitely one of my top favorites. A really simple marinade combined with a Sapporo beer and some constant basting and this was a masterpiece.
Also, be sure to try this with my Asian Grilled Vegetables Recipe.
Just as an FYI, no, this is not burnt! It is perfectly caramelized thanks to the brown sugar and soy in the basting and marinating liquid.
What is It
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. It 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 it making really tasty.
The beer flavor in it is incredibly subtle but it definitely does add some amazing flavor. I mean who here doesn’t remember their dad drinking beer while grilling and then pouring a little beer on the meat. Remember it to the T!
What Kind of Beer to Use
There really are a ton of beer options when making this 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 recipe. Perhaps you want to do an Italian version, therefore I would use a Peroni and use natural Italian herbs and seasonings.
See, so easy.
How to Grill It
Grilling the chicken is a little bit different than 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 chicken on the cooler side. Boom, done.
Oh yeah, I just grilled some lemon slices and laid them over top of it. Oh, and that is fresh basil from the garden underneath. The fresh basil is literally turning into a tree in the backyard, but it’s a nice garnish for this recipe.
My Favorite Grilling Recipes
Here’s a list of some of my favorite grilled recipes to whip up while you’re outside making this one.
- Grilled Salmon Burger
- Grilled Spatchcock Recipe
- Grilled Carne Asada
- Grilled T Bone Steak
- Honey Hoison Grilled Spare Ribs
Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
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 the can of opened, and half poured out Sapporo beer.
- Next, set the drunken chicken onto a cast iron skillet and place it on the grill on 300° to 350° and cook for 70 to 90 minutes or until golden brown and cooked throughout.
- Continually base the chicken with the leftover marinade mixture in the separate bowl.