Drunken Chicken

Total Time:
1 hr 10 min
10 min
1 hr

4 to 6 servings

  • 1 (3-pound) chicken
  • Seasoned salt
  • House seasoning, recipe follows
  • 1 (12-ounce) can beer
  • 1 sprig rosemary
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 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.

Serve chicken with favorite BBQ sides.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.

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    69 Reviews
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    Easiest and best chicken recipe I've ever used
    Delicious -- I love Paula, Jamie, and Bobby Deen's recipes. Wonderful southern recipes, easy to prepare, tender, and juicy. I would like to prepare this recipe in the oven as well and noticed one reviewer prepared it in a 400 degree oven for 1 hour. Thanks Paula for another delicious recipe made easy.
    we do your drunken chicken some times we put kool-aid in your can fruit juice in our chicken its fun to try all kinds of thing to the chicken try that yummmmmmmmmmm!!
    This was OK but no better than buying a roasted chicken from a grocery store. It ends up costing about the same after you buy a beer and the rosemary.
    this was moistest chicken i've ever had. delecious
    If you have a Big Green Egg, this is a wonderful way to roast a chicken. Heat BGE up to 450, put chicken on for 20 minutes, then reduce heat to 375 or and cook another hour and fifteen minutes or so. Use the plate setter and yum, yum.
    Great recepie Paula! I chose to use low sodium montreal chicken as a rub and added a few apple wood chips on the briquetts early during cooking. If the beer is not room tempeture, drink half of it first, it will come to boil faster, there's plenty left for cooking,and I have found it's always a good idea to get a headstart on your guests.
    Tender and very tasty
    I'm a huge fan of Paula but have never gotten around to attempting this recipe. Well as a present for my birthday, I got one of Paula's cookbooks with this recipe and finally broke down to cook it for my husbands side of the family one Sunday. It was by far the juiciest, most moist chicken I've ever seen or tasted in my life. My father in law (who is the most difficult man in the world to please) even enjoyed it! I paired it with Paula's Green Beans and New Potatoes and it made out for a wonderful Sunday afternoon meal!
    I've made this recipe twice now. Both times in the oven at 400 degrees for about an hour. Both times it has turned out perfect! Before I found this recipe, when roasting chicken, it always turned out too dry. If you haven't tried it, do it soon!
    For easier handling & preventing flare-ups on the grill, put the chicken in a foil lined pie tin to catch the drippings, then make the best gravy you've ever tasted!!! My 5 pound bird cooked in 1 hr 15 min, so I wrapped it in foil to rest while I made gravy. This cooking method beats oven roasting anyday....
    Great outcome better than expected.
    This is the moistest chicken I have ever had! Season the chicken however you like and it comes out wonderful!
    This recipe made a very moist, very tasty chicken. In the future I would put foil down on the grid so as to reduce the charring from the flame ups, but the chicken still came out delicious. The skin was a salty treat.
    Will definitely make again.
    this chicken was very good, but not spicy
    extremly fantastic
    tender and tasty the right amount of spice and flavor. I love this dish its srcumptious.
    We didn't really enjoy this too much. It was easy enough but the rub was a little too salty. It wasn't that much better than a rotisserie chicken you'd get at the grocery store.
    I am from Louisiana and this was done quite regularly growing up. Paula has it down pat!

    Most excellent and very very juicy bird!
    I've had a fear of cooking whole chickens for many years now. I got over my fear and gave this recipe a shot. It came out fabulously! It was so moist. I used the leftover chicken for salads!
    This dish is very moist and flavorful. We fix it often.
    This was very good and an excellent alternative for something different to put on the grill when same old stuff starts losing it's thrill.
    This is a fun, super easy recipe that worked flawlessly. It turned out looking as golden delicious as shown in the photo. I didn't have a charcoal grill large enough and didn't want to do it with propane so chose to cook in the oven. I began at 375, then 325 and finished at 300 for a total time of 75 minutes (2 birds at 3.5 lbs each). This was another winner! Thanks Paula.
    I've actually made this before but never rated it. As usual, my favorite Food TV star nailed it!!!!!!!! You really can't beat a Southern Girl recipe!!!!!!!
    This is best chicken. It is extremely easy to prepare and once done, so moist. I will definitely put this on my regular list of things to cook. It is good and easy to prepare for dinner guests as well. My guests thoroughly enjoyed it.
    its very good paula
    I would not make this again. Not impressed.
    I really liked this simple recipe. I've heard about the drunk chicken and hadn't tried it yet. This was super easy and delicious made great leftovers.
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    Drunken Chicken ...heavy on the sauce!

    Recipe courtesy of Rachael Ray