Paula Deen's Beer in the Rear Chicken

This was the tastiest and the easiest chicken recipe I have ever made. I got this recipe from Paula's Home Cooking, no surprise there I am so addicted to that show. This recipe goes by several names, Beer in the Rear Chicken, Drunken Chicken and Beer Butt Chicken whatever title you throw on this chicken it is all the same in the end. The basic version of Beer in the Rear Chicken only requires a whole chicken and a can of beer. However if you really want to top it off you should also include some type of dry rub (Paula's House Seasoning) to give it that extra flavor boost.

We have grilled this chicken two different ways, one on a charcoal grill and the second on our wood smoker. Both ways are awesome. If cooking on a charcoal grill cook the chicken approximately 1 hour. The second time we smoked two chickens so it took around 2 hours. If you want left overs for another day, maybe to use in chicken pot pie or a chicken casserole I would recommend cooking up two of these guys. Summer is quickly approaching, well at least in Texas it is. This is the perfect recipe for summer grilling. If you haven't tasted a beer in the rear chicken, I promise you are in for a tasty treat. What is your favorite way to grill chicken?

Wash and drain the chicken or chickens and pat dry inside and out. Season the chicken inside and out with Seasoning Salt and Paulas House Seasoning. Refrigerate until ready to cook. I seasoned mine and placed the chicken in a large zip lock bag. I let my chickens marinade in the dry rub for about 8 hours before placing on the grill.



I don't know why but this picture looks so funny to me. That chicken just sitting up on the grill.

This is what it looks like fresh off the grill.

Ummm carve it up into serving size pieces.

Beer-in-the-Rear Chicken

1 (12-ounce) can beer (we used bud lite)
Paula Deen’s House Seasoning
Paula Deen’s Seasoned Salt or Lawry's seasoning salt
1 (3-pound) chicken
1 - sprig rosemary

Wash and drain the chicken and pat dry. Season the chicken inside and out with the Seasoning Salt and House Seasoning. Refrigerate until ready to cook. Prepare the charcoal grill. 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. Open the can of beer and pour off approximately 1/4 cup. Try and open the can as much as possible or completely using a can opener or knife (be careful). Insert the sprig of rosemary to the can, add some more of Paula's house seasoning into the can then place the beer can, keeping it upright, into the rear cavity of the chicken. ( I used a beer can chicken holder) Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork. Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.

Paula's House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

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

Note: 1 chicken serves 2 to 4, depending on appetites.

Recipe courtesy: Paula Deen Online

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