Paula Deen has been taking a lot of flack in the headlines recently after announcing she was diagnosed with type II diabetes over 2 years ago. People are up in arms that she continued to promote and cook her high calorie, waste expanding, butter smothered dishes, while knowing she had been delivered what some call a “death sentence”. I on the other hand, think it is absolutely ridiculous that someone could even begin to be mad at someone as sweet as Paula Deen. Yeah she likes butter and heart attack dishes, like her doughnut bun burger, but she is not making anyone else eat it. At what point does the public become responsible for what they put into their own bodies? Drunken Chicken definitely does not fall into Paula’s usual category of fatty recipes. It is definitely diabetic approved. However, I would not recommend it for anyone under the age of 21.
- 1 (3-pound) chicken
- Seasoned salt
- House seasoning, recipe follows
- 1 (12-ounce) can beer
- 1 sprig rosemary
House Seasoning Ingredients:
- 1 cup salt
- ¼ cup black pepper
- ¼ cup garlic powder
Preheat a charcoal grill over 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. Wash and drain chicken. Coat the chicken inside and out with seasoned salt and House Seasoning. Open the can of beer and carefully insert a sprig of rosemary. Then, place the beer can into the body cavity starting at the rear of the chicken. Carefully place the chicken on the center of the grill, facing 1 of the banks of the coals, making sure not to spill the beer. Cover the grill and cook until chicken is done, approximately 45 minutes to 1 hour, turning the chicken as necessary. The chicken is done when the juice runs clear.
Mix ingredients together and store in an airtight container for up to 6 months
Notes: Serve chicken with favorite BBQ sides. Interested in other drunken chicken recipes? Check out Beer Can Chicken and Tuscan Beer Can Chicken. Fun twists add a ton of flavor to a very versatile recipe.
- Source: Paula Deen
- Prep Time: 10min
- Cook Time: 1hr
- Total Time: 1hr 10min
- Recipe Yields: 4 to 6 servings