Speaker: Very unique dish today, it's a chicken on a beer can. The best part about the whole dish, you get to drink half the beer.
Now, the first thing that we are going to do is prepare our lovely chicken. But before you have done that, make sure that you wash your hands really well before you come over to the barbecue.
So I have got some nice Cajun seasoning. I am just basically rubbing that in, because this is what you call a dry rub. It's a nice even spread of that Cajun. You can see that I am keeping a little bit back, that's because I am going to flip the chicken, and do the exact same thing on the other side.
So next thing that goes on there, some nice bit of peprica. I am also going to sprinkle some nice thyme leaves, and just rub those in. A few little chili flakes, just to give it a little kick.
I am also just going to rub it with a lime. That will just help to bring that little marinate together on the skin.
So the last thing we want to do is give it quite a generous amount of salt. Now, the salt is really crucial because that will help crisping up that skin and give it a lovely, even golden burned color, so just a little bit of pepper, and then we are going to flip that bird over and do the exact same thing on the other side.
The next part of this recipe is probably the most fun part. We have to get rid of about that much out of the beer can, and there is definitely only one way that I can think of doing that. Now the beer is half full. I am going to make sure that little ring pulls off. What we are going to do is basically the level of the beer is now done there. I am going to make a couple of tiny little holes. What's going to happen is we are going to sit the chicken on top of that, and as that beer heats up, its going to steam and froth, and all that froth is going to come out of those little holes, and its going to cook the inside of the chicken, and that's a key to the whole process. That's what's going to keep it lovely and moist from the inside.
So the next thing we do is set our beer flat on our chopping board. This part of the chicken here, we are just going to very simply set it over the end of our beer can, and you should find that if we set that on nicely, that will actually balance. We are just going to transfer it directly onto our barbecue.
Basically, that's it. We are just going to close the lid. What's very important in this recipe is that we get a nice medium heat, because all that lovely steam is going to start coming out of the beer, and we want to make sure that the chicken is nice and burned on the outside.
It will probably take about 50 minutes to cook, and it's going to be so, so juicy by the time we finish.
So our chicken has been in there for about 45 minutes. I haven't lifted the lid much at all, just a couple of little sneaky peaks, and I can tell, because it's on such a low heat, that that is absolutely perfect.
Now, there is still a tiny little bit of steam coming out of the beer, but if you just touch that meat, its got a little bit of gilt to it, but not too much. That's absolutely perfect. So what we are going to do, we are going to turn our barbecue off, we are going to take it out of the beer can, we will place it on the plate, and let it rest for ten minutes, just so that all those nice juices can relax, and then we are going to carve it, and I guarantee you, it will be the most second hand chicken you have ever eaten.
