Duncan’s Grilled Drunken Chicken


grilledchickenduncan
This is my father in-law’s recipe and it produces one of the absolute best chicken flavors I have ever tasted. My father-in-law loves to BBQ and does so on the side for fun. He’s got the BBQ and only uses the best mesquite charcoal and the results are just fabulous works of flavorful food. I wouldn’t mind seeing a Bobby Flay vs. Duncan “Throwdown” in the near future.The first time I tried this chicken, my wife went and took it out of their fridge and it even though it was cold, that did not affect that flavor one bit. It was jam-packed with flavor and best of all, juicy, moist, not at all dry and the meat just fell off the bone.

The recipe for the chicken is below, but in an effort to make an entire meal out of the chicken, I complemented it with a beer/wine mushroom sauce reduction, and garlic mashed potatoes. Can you go wrong with Garlic Potatoes?Ingredients:

3 -3lb whole chickens halved
Lawry’s Salt
Ground Pepper
Granulated Garlic
12 oz Budweiser Beer
4 oz of a Dry White Wine

Method:

Get 2-3 whole chickens and half them. Mix granulated garlic, pepper & Lawry’s seasoning together (equal parts). Then rub it on both sides of the chicken - liberally. Put the chicken on the grill, cook bone side down first. Flip on both sides but mostly on bone side (sort of an indirect heat). Grill slowly for about 45 minutes to an hour. When the chicken is nice and dark brown, take off the grill.

Pour about 12 oz beer and 4oz of wine. The measurement is not exact.

Put chicken in a turkey pan bone side down and pour the white wine over all of the chicken first. Now pour over the chicken 1 can of beer (I use Budweiser).

Cover tightly with plastic wrap then foil wrap (again, tightly). Put in the oven at 350 for 20 minutes. Keep the chicken wrapped do not open! Once the 20 minutes is up put the chicken in a hot box for 1 hour (or reduce the oven to 170 degrees).

Tip: You can use a cooler, a small cooler that will fit the turkey pan..put a towel under the pan then shut the cooler. It will act as a hot box.

Keep in mind: Grilling on gas is different than on a pit or Weber so watch the chicken and do not cook it too fast.

Cook’s Note: If you are afraid that your chicken will not be cooked all the way through, the steaming in the oven and in the hotbox will take care of that. The chicken will be very moist.

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January 18th, 2008
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Comment Number:
1
Written by:
adam
Posted on:
January 18, 2008 at 5:11 pm

Matt, that looks delicious. One quick question … do you use your couch as a table? OR is that chair. :)

Comment Number:
2
Written by:
matt
Posted on:
January 23, 2008 at 1:13 am

LOL! Well, tell you what, you come out to the midwest where it’s dark at 4:30PM and try to sacrifice any and all natural light you can to get that good shot - then we’ll talk! :P ;)