Drunk Chicken

Joyce Lowery


My version of "Beer Butt Chicken" cooked in the oven.

★★★★★ 1 vote
20 Min
2 Hr


4 lb
whole chicken
1 stick
butter, soften
1/4 c
yellow mustard
1 tsp
tony chachere's creole seasining
1 tsp
black pepper
1 tsp
1 tsp
monterey grill chicken seasoning mix
1 clove
1/2 can(s)
4 slice
canola oil


1Wash the chicken inside and out. Pat dry with paper towel. Lightly oil the chicken with canola oil. Use enough to make the entire surface of the meat glisten, but not so much that you leave a puddle.
2Combine seasonings in melted butter (including minced garlic).
3Rub the outside of the chicken with the mustard. (This is a secret of Cajun cooking. Use prepared yellow mustard to rub the outside of meat)
4Mix beer, and the remaining seasoning together.
5I have a special crock that is made for this dish. I pour this mixture into the center compartment. (You can mix all of this in a beer can on a cooking sheet to collect the drippings.) Either way, you place the butt of the chicken over the beer and seasonings.
6Plug the top of the chicken with a slice of bacon. (Sometimes I drape 4 slices of bacon over the shoulders of the chicken.)
7Preheat oven to 400 degrees. Place chicken in oven and bake for 10 minutes. Decrease oven temperature to 325 degrees and cook chicken for about 2 hours until juices run clear. The chicken is done when the internal temperature is 180 degrees. Once the chicken is done, let the drunk bird rest for 10 - 15 minutes to allow the juices to settle back into the meat.
8If you happen to have a crock like mine, put rice in the rim and moisten with 1/2 can chicken broth before baking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern