Jägermeister | Kitchen56 | Deer & Beer Can Chicken

Kitchen 56

Spice up your cocktail with gourmet eats

Deer n beer can chicken Jagermeister

Deer & Beer Can Chicken

Chef Chris Santos Says…
"There's a roasted chicken on the menu at my restaurant in Los Angeles that has become my favorite chicken dish I've ever served, but I also love Deer & Beer. So, I got to thinking: what would happen if I could combine the two? The dry rub is the secret to the dish, and here I've adjusted it to include some of the same spices found in Jägermeister itself, and have poured out a little bit of the beer and replaced it with Jägermeister. The result is a chicken so juicy, and so out-of-this-world delicious; it's hard to describe. Chef hint: go for the thigh before someone else does!"
Beer Can Chicken is a quirky, kitschy dish, but that shouldn't diminish the fact that it's fun and delicious. Adding Jägermeister to the beer adds aromatic notes that pair beautifully with the Jägermeister-inspired dry rub and adds a nuance of flavor to the wonderfully unique chicken.

Recipe: Jägermeister 10-Spice Rub, Toasted

20 g star anise
20 g whole coriander
14 g cumin
16 g caraway seed
3 bay leaves
3 g allspice
2 g nutmeg
2 g ground cloves
4 g ground ginger
13.5 g ancho chile powder
23 g kosher salt

  • Heat a sauté pan over medium-high heat. Add all of the whole spices.
  • Toss and toast until the aromas of the spices start to release, about 3 minutes.
  • Add all ingredients to the blender and grind.

Recipe: Beer Can Chicken

10-spice rub
2 Tbsp canola oil
1 can German beer
2 shots of Jägermeister (3 oz)

  • Pat the chicken dry with paper towels
  • Drizzle chicken with oil and rub, making sure to get inside the chicken cavity
  • Let the chicken sit overnight
    Open the beer and pour out ½ cup of the beer
  • Add 1 shot of Jägermeister to the beer can
  • Add the other shot of Jägermeister to the ½ cup of beer
  • Place the beer can in the butt of the chicken, so it stands up vertically
  • Place chicken in a roasting pan
  • Roast at 375 degrees for 1 hour 15 min or until the internal temperature of the chicken reads 165 degrees
  • Baste throughout the cooking process with residual beer and Jägermeister mixture

Meet our Chef Meister
Chef Santos
Chef Santos

Celebrity Chef Chris Santos, our Chef Meister, and Jägermeister Ambassador believes that the front of the house & back of the house is the Heart of the House. The Heart of the House is one combined unit working together, passionately creating food, beverage & hospitality.

The Black Dove
The Black Dove

1 part Jägermeister Cold Brew Coffee
1 part Teremana Blanco Tequila
¾ part fresh lime juice
Top with favorite grapefruit Shandy or Radler
Glass: Pint Glass
Garnish: Salted Rim

Method: Shake & Strain first 3 ingredients and top with Shandy or Radler

Make sure to salt your rim first and if you can, keep your glassware in the freezer before use.
Shake all the ingredients with ice except the Shandy or Radler.
Fill the pint glass with ice and pour some of the Shandy or Radler first, then strain the shaken ingredients to combine. Top it if necessary, garnish & serve.


Man with Jägermeister necklace in mouth

Birthing beats drinking with the squad and grilling up some Beer Can Chicken, Carne, or charring a nice pork butt for some tacos. What better to pair with than this delicious Paloma riff?