Drunken Chicken Legs

Drunken Chicken Legs Recipe

“Learn how to cook – try new recipes, learn from your mistakes, be fearless, and above all have fun!”

Julia Child

Whether you’re looking for a quick and delicious weekday dinner or trying to cook something exotic from the Caribbean, this easy to make recipe will definitely spice up your taste buds. For the beer lovers it is a must try!


  • 3 to 4 chicken legs
  • 1 tsp garlic powder
  •  1 tsp lemon pepper
  •  1 tsp paprika
  •  1 tsp sugar
  •  1/2 tsp cayenne pepper
  •  1 tsp Italian seasoning
  •  1 can Salsa Mexicana Casera
  •  1 cup Belikin Stout*
  •  1 cup Belikin Beer*

*For those who are unable to get Belikin Beer and Stout you can substitute with your favorite brew.
Dry Rub:
Mix together garlic, lemon pepper, paprika, sugar, cayenne pepper and Italian seasoning.


Rub the legs with the dry mixture and roast for about 45 minutes at 350 degrees.

Drunken Chicken Legs Recipe

After roasting, add the beer, stout and salsa. Cover with foil and bake for about 15 to 20 minutes at 375 degrees. Serve with onion sauce topping and sides of your choice.

Cooking Chicken Legs

Onion Sauce Topping


  • Purple cabbage shredded
  • Red onion sliced thinly
  • Cilantro
  • Salt & pepper to taste

Blanch cabbage and onion in warm water, drain off water and add the cilantro and season to taste with salt and pepper. Serve over chicken.

Serves 4

Thanks to Chef Omar and his entire kitchen crew at our Woven Palm Restaurant for putting this recipe together!

Drunken Chicken Legs

Suggested sides: white rice, potato wedges or steam veggies