Drunken Chicken

By jdwooten

A true Southern treat, this recipe from Paula Deen will give you a deliciously moist and flavorful set of birds. Truly a no-fuss dish, rosemary adds additional flavor to the beer without adding extra time.

Ingredients

• House Seasoning:
• 1 cup(s) salt
• 1/4 cup(s) black pepper
• 1/4 cup(s) garlic powder
• Chicken:
• 2 chickens, each about 3 lbs.
• 2 can(s) (12 oz. each) beer
• 2 sprig(s) rosemary

Details

Servings 8

Preparation

Step 1

In a bowl, toss together House Seasoning ingredients. (Mixture will keep in an airtight container for up to 6 months.)

Preheat charcoal grill to high heat. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. (If using a gas grill, light only one side; cook the chicken on the side that is not lit.) Wash and drain chickens. Coat the chickens inside and out with seasoned salt and prepared House Seasoning mixture, to taste.

Open the cans of beer and pour off about 1/4 cup from each. Insert a sprig of rosemary into each can. Then place the beer cans, keeping them upright, into the rear cavity of the chickens. Carefully place the chickens, standing up on the beer cans, in the center of the grill facing one of the banks of the coals (or place on unlit side), making sure not to spill the beer. Cover the grill and cook until chickens are done, approximately 45 minutes to 1 hour, turning the chickens as necessary. The chickens are done when the juice runs clear when meat is pierced with a fork.

Carefully remove the beer cans from the chickens using oven mitts (discard the cans). Cut the chickens into quarters.