Go Back
+ servings
overhead shot of carved beer can chicken on a white plate with bowls of potato salad, cold beer and sauce on the side
Print Pin
5 from 5 votes

Drunk Chicken

Tender and juicy drunkchicken is seasoned with a blend of Cajun-inspired herbs and spices. Serve withmy homemade sauce on the side for maximum flavor.
Course Entrees, Main Courses
Cuisine American
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 15 minutes
Servings 4
Calories 200kcal
Author Lisa B.


  • 1 5 pound whole chicken
  • 2 tablespoons olive oil
  • 3 tablespoons Cajun seasoning
  • 1 12 ounce can of beer
  • 2 cloves whole garlic
  • 1/4 - 1 /2 cup salsa


  • Brush the outside of the chicken with olive oil.
  • Season with the Cajun seasoning.
  • Empty out (or drink!) half of the can of beer. Place the can in an upright chicken roaster.
  • Drop the garlic cloves into the beer can.
  • Carefully fit the chicken over the roaster so that the beer can is snug within the cavity of the chicken.

Oven Method:

  • Preheat the oven to 350 degrees. Adjust the oven rack to the lower third of the oven.
  • If your roaster does not have a drip pan, place the roaster in a pie plate or casserole dish.
  • Place the chicken on the roaster, standing up, into the oven
  • Bake for 18 minutes per pound, until an instant read thermometer reaches 165 - 170 degrees.
  • Remove chicken from the oven. Allow to rest 15 minutes before serving.

Grill Method:

  • Prepare grill for indirect heat - once the briquettes have enough ash on them, pile the briquettes to one side, leaving a "cool" side. If using a gas grill, turn on all burners until grill reaches 350 degrees, then turn off the burners on one side.
  • Place chicken on the “cool” side of the grill.
  • Roast for 1-1/2 – 2 hours, rotating about halfway through cooking time, until an instant read thermometer measures an internal temperature of 180 degrees.
  • Remove chicken from the grill. Allow to rest 15 minutes before serving.

For the sauce:

  • Pour the beer left in the can into a saucepan. Mix with the salsa and simmer until heated through. Serve on the side as a dipping sauce.


Storage: Leftover cast iron roast chicken should be cooled completely before transferring the carved meat to an airtight container. Store in the refrigerator and consume within four days.
Reheat: Leftover chicken can be reheated for a few in the microwave. Alternately, place the meat in a covered casserole dish and bake at 350 degrees for 10-15 minutes until heated through.
Freeze: Place leftover meat in an airtight freezer bag. Consume within three months.


Serving: 4ounces | Calories: 200kcal | Protein: 21g | Fat: 12g | Cholesterol: 95mg | Sodium: 145mg