How to Cook Paula Deen Recipes for Beer Can Chicken

Servings: 6

Difficulty Level: Beginner

Beer can chicken is a form of drunken chicken that is tender and falls off the bone. The idea behind leaving the can in the chicken is that the beer will slowly evaporate as the chicken cooks, which enhances the flavor. This version is adapted from Paula Deen's Drunken Chicken recipe.

• 1 large whole chicken (approximately 3 pounds)
  
• 12 ounce beer can
  
• 1 sprig rosemary
  

Seasoning

• 1 1⁄2 tablespoons olive oil
  
• 3 tablespoons cayenne pepper
  
• 1/4 cup black pepper
  
• 5 tablespoons garlic powder
  
• 6 tablespoons salt
  
• 2 tablespoons dried oregano
  
• 2 tablespoons dried thyme
  
• 1 tablespoon onion powder
  

Preheat your oven to 400 degrees Fahrenheit.

Wash the chicken under cold water and let it drain in a colander.

In a small bowl, mix the olive oil, cayenne pepper, black pepper, garlic, salt, oregano, thyme and onion powder to form a paste.

With your hands, rub the paste on the inside and outer skin of the chicken.

Open the beer and take a few sips so that it's not completely full. Insert 1 sprig of rosemary in the can; use both hands to lower the chicken onto the can through the rear, so that the chicken is sitting on the can.

Place the chicken at the bottom of the oven and let it cook for about 1 hour and 15 minutes, or until all the juices runs clear.

Let the chicken sit for about 5 minutes, remove the beer can, if you desire, and serve.

You can cook the beer can chicken on a grill. Ensure that the charcoals are red and glowing before placing the chicken. Move the coals to the side of the grill so that there isn't a direct heat source under the chicken. Cover the grill and cook the chicken for about 1 hour or until all the juices run clear.

It works as a standalone dish; however, you can serve the chicken with common BBQ sides, such as grilled vegetables, coleslaw, cubed potatoes or a leafy salad. It may be difficult to remove the beer can, so you can carve the chicken while it's still intact or make a cut on the chicken to release the beer can.