“THE DRUNKEN CHICKEN GRILLED OVER A HICKORY FIRE!”

This is definitely tastier than the chicken of the sea! Grilled and smoked over a Hickory fire for 1 hour; this chicken was easily coming apart and was sooo good and juicy.

“THE CHICKEN…”

“So… Not to be the “Party Pooper”, but don’t drink and drive.” Or do something stupid that you might regret later; all because you had a little too much. You will one day get a DWI or worse?

MEMOIRS

I still recall my tour of duty in West Germany; when Germany was still divided, back in 1986. My friends and I were taking turns drinking upside down hanging from the window ledge from a third story building. Hell, it was fun; it always is when you are in a drunken state. In one of those, someone let go of the persons leg to get a drink and for that short second; everybody sobered up pretty quick. That person hanging upside down did not fall, but could have. I don’t think it would have been a pretty site at all if he did fall upside down from a third story building. I thank God no one fell and I started drinking more responsibly after that evening. We all can have fun; but let’s do it more wisely.

Needless to say, we all know what might happen to drunken people…eventually.

“What happens to drunken chickens?” Well, they get broiled, cooked, or in this case; grilled!”

Spiced with an ounce of Crown Royal, 1 tablespoon of McCormick Grill Mates (I used Backyard Brick Oven), and about a tablespoon of olive oil to lightly coat the chicken.

McCORMICK GRILL MATES

I really enjoy using McCormick’s seasonings. This has about 11 seasoning in one can already mixed up and ready to use. By using this, I didn’t have to add the freshly grounded pepper or the coarse salt. It is already included. I do at times add to it. For example, I might add lemon zest or some other ingredient depending on the “taste buds” of the day are feeling like. This one appears to have an equal amount of basil, oregano, black pepper, salt, garlic, red pepper, sugar, onion, tomato, red bell pepper, paprika, and a citrus additive.

The only problem I see in using any of this multi-spice products is if you don’t really like one of the spices; in which case you will be better off mixing your own and creating your favorite blend.

So, I have lightly coated the chicken with olive oil and lightly sprinkled the chicken with the seasoning (inside and out). As for the Crown Royal; I am using an cast iron container made from Weber that holds your favorite concoction in the middle.  The cast iron plate has an insert shaped like an upside down snowcone that holds the chicken upright and lets steam rise up into the chicken through vents at the tip. I also add a little water to the cast iron plate for moisture. Works great on the grill or in the oven. I’ll see if I can post a picture in the BBQ tools section. You can also use an aluminum can and add your choice of concoction, insert it into the chicken, and place on grill. The chicken legs helps stabilize the chicken in an upright position. Also works great. Another tip is to put the can and chicken on an cast iron pan and add a little bit more water. This way the pan will catch any juices from the chicken and steam them right back up to the chicken for a more juicer chicken! 

THE GRILL

As usual, I started the fire with coals and later added the Hickory chunks and logs. I then added the chicken and this picture is after 1 whole hour of grilling. Keep checking that the plate has water so that the chicken will come out more juicer. This chicken is ready for the dinner table. For calorie counting folks; remove the skin, it is where most of the calories are located (about 1/2 the calories). I ended up serving this chicken with fried Spanish rice and a 26 different bean soup which also had salt pork for a richer flavor. “Yum-Yum!”

                                                                       by: KINGS REYES CHAPA JR.