Drunk Jerk Chicken

This is a variation on beer can chicken.  Drunk Jerk chicken is a Caribbean twist on the classic drunk chicken recipe.   A bit of jerk gives this moist and yummy chicken recipe a whole new facelift.

Choosing your Beer:

Now, surprisingly there are many people in the blogosphere who argue that beer can chicken is a gimmick or myth, or in some way bad.  We encourage you to research it if you are interested in hearing the various arguments. We’re big fans though.  So, does using beers make a big difference?  As far as we can tell, not really.  Frankly, we use Medalla beer the most (Puerto Rico’s local beer) and it works just fine.  But a malty beer is also a good option.

Ingredients Needed for this Beer Can chicken Drunk Jerk Chicken:

• 1 Whole Chicken, cleaned
• 4 Tbsp. Lively Up Lime Jerk Seasoning
• 1 Small Onion
• 3 oz. Garlic Powder
• 2 tbs. Salt
• 1 Can Favorite beer
• 4 Tbsp. Butter

Directions:

Clean chicken thoroughly (Do not cut up). Season chicken with salt and garlic powder to your taste. Rub Jerk Seasoning on chicken inside and out. Cut up small onion and stuff in middle of chicken. Let chicken sit in refrigerator overnight. Preheat oven to 375 degrees when ready to bake or can be done on the grill. Open a can of beer and place in the middle of roasting pan/grill. Set chicken on top of open beer can and bake in oven for 1 hour or until done. Baste chicken with butter throughout cooking.

You can find this recipe on our Yummly Page as well.  Hit the Yum Button so you can add it into your recipe box:

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