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Backyard favourite, made with the Poultry Pal. Chicken, charcoal grill, spices, and beer doesn't get any better than this.
Tags:Beer Can Chicken,Le Gourmet TV,legourmet.tv
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Hi! Everyone welcome. Today, we are going to do Beer Can Chicken except instead of using a Beer Can, we are going to use this, which is called the Poultry Pal. It’s a two part pan, where you can put your flavor in the base, you can use beer, you could use wine, you could use juices, fruit juices, you could even just use plain water if you wanted to. The great thing about this is, it freezing up to use all of this other things instead of just beer and when you want to use beer; you can use a wide variety of beers, and especially those ones that don’t come in cans. It’s something else that’s really great about this is, that it holds the chicken up right and that’s absolutely fantastic, it’s not going to fall over on the grill. So, before we get started with the chicken, we are going to make a spice rub to rub on the outside. So, in this bowl already I have some brown sugar and to that I’m going to add some coarse salt, some garlic powder, some chili powder and some paprika.
To this spice mixture, I’m going to add some olive oil about a quarter of cup and it’s just going to help it stick to the skin of the chicken and also make the skin really crispy. So, give this a mix; next what I’m going to do is add the beer to the bottom. Today I’m using Dragon Stout; it’s a really flavorful beer, which hopefully will add a lot to this chicken. So, we just pour that into the base pan, then you don’t want to add more than about 350 milliliters of liquid to this because the chicken is also going to give off some liquids, some fat, some drippings and you don’t want this to spill over. Next we put the tower back on top; take our chicken and leg side down, just pop them over the center, just like that.
Now we don’t need to tie bird back, but fold the wings back under like this and the tips move front. Next we take our spice rub, we just rub it liberally all over our chicken. And you want to cover every bit the outside of the chicken because this is going to add a lot of flavor and its really going to give a nice crispy scam. And I also put just a little bit down inside the cavity. Once again, make sure the wings are tucked back underneath. You just clean up any of the spice rub that’s gotten around the edge of the pan here, you don’t want it to burn. So, this chicken is now ready to go under the grill, you want to put it on for an hour and fifteen, to an hour and a half and you want to make sure that your internal temperature at the thigh is on 180-degrees Fahrenheit.
Now set my turkle grill up, so that I’ve got fire on this side and on this side surrounding the chicken and no fire directly under the chicken. This is going to give really even grilling. And that’s it. Now we just forget about it. There you have it, Poultry Pal Beer Can Chicken, crispy on the outside, moist and tender on the inside. Thanks for stopping by, hope to see you again soon.