Asian Drunken Chicken Recipe
Twist up the traditional beer can chicken with this Asian Drunken Chicken Recipe. Learn how to make a delicious Asian marinade!
- 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.