DRUNK CHICKEN
This is one of those dishes that remind me of home. My dad introduced me to this method of cooking chicken. I always loved when he did it because it was so moist and tasty.
Now, my husband does it by my request. He does it just as perfect as I remember it. It is really hard to mess up as it really does everything for you with the butter injected and slow cooking on the grill.
You have to have a grill for this, and a beer can holder for your chicken. You don't technically have to use beer. We've used almost anything that comes in a can! Most of the time we find we may have a soda, so we do that. You have to empty half of the can out before you sit it on the holder.
Also, you want to put a potato in the neck (or try whatever you may have, this time we used a pear!). This will lock in the moisture, and the chicken will have no choice but to be juicy!
Ingredients:
Tony’s cajun injector butter
Tony’s cajun seasoning
Directions:
Place some of the butter mixture in a bowl (you don't want to put the needle in the chicken and then dirty the container)
Prepare the chicken (take out innards)
Empty half of the beer can, or whatever can of choice
Place the can on the can holder
Sit the chicken on top
Inject the chicken with the injectable butter
Cover the chicken with tony’s cajun seasoning
Place potato in the neck hole area of chicken
Heat up the grill (We have 6 burners, we heat up the right 3)
Place the chicken on the left side of the grill so it will cook at indirect heat
Target temp is 375-400
5lb bird takes about 2 hours
Target internal temp of the chicken is 190 (in the thigh)
This is white meat, y'all! Have you ever seen white meat so juicy? You will when you try this recipe!
