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Drunk Dunked Chicken

This is a long slow basting by dunking process. You can use any Sauce Goddess rub and it’s delicious. It’s also great on the smoker. Feel free to use wine, bourbon or tequila instead of beer. If you want to go alcohol free, use low sodium chicken broth instead. Relax enjoy and have a glass or two of your favorite beverage yourself while everything is cooking.

Drunk Dunked Chicken

  • 4 lbs of chicken thighs, drumsticks, wings and/or breasts (skin on)
  • 2 cups water
  • 8-12 oz good quality beer (pick what you like then enjoy the rest)
  • 1 stick butter
  • 2 Tbsp Sauce Goddess spice rub (each one is delicious in this recipe so pick your flavor)
  • Juice of 2 lemons, plus the lemons
  • 3 cloves of smashed garlic
  • 1 tsp salt

  1. Place all ingredients (except the chicken) in a pot big enough to easily dunk the chicken pieces.
  2. Heat up the dunking liquid until butter is melted. Taste for seasoning, add more spice rub or salt if needed. Don't taste it once you start dunking raw chicken, so get the flavor right before you dunk.
  3. Heat your grill on medium to low with flames on one side, or get your smoker going using the water pan.
  4. Carefully dunk the chicken pieces into the “drink” and place them on the grill side where there is no flame.
  5. Close the lid and watch for too much smoke/heat. If it’s cooking too fast open the lid and turn the heat down.
  6. After 15 minutes, dunk again, flip over to the other side and repeat.
  7. This dunking process will continue every 15 minutes until the chicken is perfectly cooked and ready to eat. It may take an hour and a half.
  8. After an hour using the off-heat side of your grill, you may dunk and place over the “live” fire and get a bit more browning.

If you are using a thermometer, go for 160 degrees. If you are doing it by eye, I like to take one piece off (thigh) and gently press it into a cutting board (not cutting it, just applying a small amount of pressure to see if any red juices come out). If it’s clear the chicken is done, if the juices are bloody looking get it back on the grill for a few until the next test piece has clear juices.

Prep Time: 30 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 8-10 servings
Serving Size: 1/2 pound each

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Summer Grilling Tips for Flashback Friday

We love outdoor and grilling gadgets as much as the next person, so we wanted to re-share some great ideas from Channel 8 San Diego. They did a segment for Fourth of July, but there is still plenty of grilling time left this year (don’t forget tailgating). Of course, Sauce Goddess is on the grilling table that Ashley put together and she points out our sauces and rubs are gluten free without losing any great flavor!

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Bacon Wrapped Shrimp

This recipe is really great for parties. It’s a mild combination of sweet shrimp and smoked slightly salty bacon. The thin Sweet & Tangy marinade is a nice compliment.

Bacon Wrapped Shrimp


  1. Soak toothpicks in water while you are prepping.
  2. Partially cook bacon until no longer raw. It should still be flexible enough to be wrapped around the shrimp.
  3. Remove bacon from pan while warm.
  4. Cut bacon in half to create 2 wide, short strips.
  5. Wrap a strip of bacon around each shrimp and attach soaked toothpick to hold bacon in place.
  6. Preheat the grill on medium.
  7. Pour sauce into deep bowl that is wide enough to dunk the shrimp. I like to use a glass two cup measuring cup. Seems to be just the right size.
  8. Dunk each shrimp in sauce and place on the grill.
  9. Cook 5 minutes.
  10. Dunk again and flip to cook the other side.
  11. Repeat the process until the shrimp is cooked and the bacon and sauce are a nice caramelized color.

This recipe is also great with our award winning Sweet & Spicy sauce.

Prep Time: 10 minutes - Cook Time: 20 minutes ; Yield: 6 servings
Serving Size: 2

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