Drunken Chicken


Beer-can chicken! I have always wanted to stick a beer can up a chickens butt – not really. However, a friend mentioned this to me the other day & I was into it. Chicken, beer & butter (vegan of course). What’s not to love about this dinner!

  • Preheat oven to 350degrees
  • Open a 12oz beer (any kind, I used Modelo) & empty out half in baking tin – then pry open the mouth (beer careful! use can opener or husband)
  • Pour 2T melted EarthBalance original, the juice from 1 lemon & stuff sprigs of rosemary in the can – set in pan
  • Get a 4lb unfrozen chicken -take out guts, rinse chicken under water, pat dry with paper towels & cut off any excess white fat around the edge of the cavity
  • Then mix up the seasoning – Emeril’s Essence – 2.5T of paprika, 2T garlic powder &  1T each of salt, black pepper, onion powder, cayenne pepper, oregano & thyme
  • Rub 1T of seasoning blend inside bird
  • Peel breast skin away from meat – rub 1T of seasoning & juice from 1 lemon
  • Pour 2T Earth Balance original all over bird & cover the entire outside with seasoning blend
  • Grab disposable baking tin (filled with half the beer), spray beer can with baking oil & stuff chicken on the can – stand in middle of pan
  • Bake in oven for ~75minutes or until internal temp is 165degrees (I cooked mine for 90minutes)

Once the bird is done, take out of the oven & let rest – slice up & serve mixed greens with a squeeze of lemon. Mouthwatering good!

* Side note : Since the bird cooks straight up lots of the fat drain off AND the goodness in the beer doesn’t even count for calories..it stays in the can & just makes the meat ever so juicy! Healthier bird = healthier me. Always a plus in my book!

Original recipe here !

Nutritional Info Per Serving (Serves 4): 500 calories – 29 grams of fat – 7 carbs – 50 grams of protein 
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