SOY-GARLIC GLAZED COLA CAN CHICKEN
Crack open a can of cola for a more kid-friendly version of beer can chicken.
Provided by Food Network Kitchen
Categories main-dish
Time 4h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Marinate the chicken: Place the chicken in a large resealable gallon-sized plastic bag and add half of the can of cola, 2 sliced garlic cloves, 2 smashed ginger coin and 1/2 cup soy sauce. Seal the bag, put it in a rimmed dish and marinate for at least 2 hours or up to overnight in the refrigerator, flipping the bag periodically for even distribution of the marinade.
- Make the glaze: Meanwhile, combine the sake with 3 tablespoons brown sugar, 1/3 cup water and the remaining 1/2 cup soy sauce, 4 sliced garlic cloves, and 2 smashed ginger coins in a small saucepan. Bring to a gentle simmer and cook for 5 minutes to develop flavor. Using a fork, stir the cornstarch in a small bowl with 1 tablespoon water. Whisk the cornstarch slurry into the sauce. Simmer the sauce for 1 minute more. Remove from the heat and add 1 teaspoon vinegar. Cool to room temperature, then strain, discarding the solids. Set aside 1/4 cup for drizzling at the end.
- Make the pickled peppers: Place the sliced peppers in a medium bowl. Bring 1/2 cup of water to a boil with 1/2 teaspoon salt, then pour over the peppers. Let sit 10 minutes, then drain. Return the peppers to the same bowl. Add 1/4 cup vinegar, 2 tablespoons water, 1/2 teaspoon salt and remaining tablespoon of brown sugar, and stir to dissolve. Set aside.
- Take the chicken out of the fridge 30 minutes before cooking. Remove from the marinade, and pat dry with paper towels. (Discard the marinade.)
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Lightly sprinkle the chicken all over with salt and pepper, and place its cavity over the cola can so that the chicken is sitting upright. Carefully put the chicken on the can on the indirect side of the grill, with the back facing the hotter side. Cover and cook until an instant-read thermometer inserted in the breast (avoiding the bone) reads 140 degrees F, 35 to 40 minutes. Baste the chicken all over with the glaze and cover for 5 minutes. Turn the chicken so that the breast is facing the hotter side. Baste a second time, and cover again until the thermometer reads at least 165 degrees F in the thickest part of the thigh, about 25 minutes more. Carefully remove from the grill and let rest 20 minutes before carving. Drizzle with some of the glaze and sprinkle with the sesame seeds. Serve the pickled peppers on the side.
COLA CHICKEN
"Our daughters, Tricia, 7, and Kristin, 10, love to serve this tender chicken with instant mashed potatoes and peas when they have friends over for dinner," writes Keri Scofield Lawson of Fullerton, California. A can of cola gives the savory barbecue sauce a flavor boost.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil until tender. Add chicken; brown on all sides. Carefully add cola, ketchup, garlic powder, salt and pepper. Cover and simmer for 25-30 minutes or until a thermometer inserted in the chicken reads 170°. Remove the chicken and keep warm. , Combine the cornstarch and cold water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to pan; heat through.
Nutrition Facts : Calories 211 calories, Fat 8g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 804mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 7g protein.
BEER CAN CHICKEN WITH COLA BARBECUE SAUCE
Provided by Food Network
Categories main-dish
Time 2h35m
Yield 2 to 4 servings
Number Of Ingredients 21
Steps:
- Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
- Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
- Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
- Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.
- When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
- Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve with the Cola Barbecue Sauce.
- Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.
- Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.
ROASTED SODA CAN CHICKEN
A different take on the typical beer can chicken. I inject the butter-based rub under the skin for better flavor. The steam from the liquid makes this moist and tender.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Remove the giblets and rinse chicken inside and out with water. Pat dry with paper towels.
- Stir together butter, brown sugar, garlic, salt and pepper, and half the lemon juice in a bowl. Rub the mixture over the entire chicken, including the cavity and beneath the skin.
- Discard 1/2 of soda, leaving the rest in the can, and pour the remaining lemon juice into the can. Place the can on a baking sheet, and set the chicken upright on the can, inserting it into the cavity of the chicken. Plug the neck opening of the chicken with the onion and a squeezed lemon half to retain steam.
- Roast the chicken in the preheated oven for 1 1/2 to 2 hours, to a minimum internal temperature of 180 degrees F (80 degrees C). Remove the chicken from the oven, discard the soda can, and cover chicken with a doubled sheet of aluminum foil to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 15 g, Cholesterol 149.7 mg, Fat 30.5 g, Fiber 1.1 g, Protein 41.3 g, SaturatedFat 11.2 g, Sodium 188 mg, Sugar 5.1 g
COLA BBQ CHICKEN
My dad has been making a basic version of this family favorite for years. I've recently made it my own by spicing it up a bit with hoisin sauce and red pepper flakes. Sometimes I let the chicken and sauce simmer in my slow cooker. -Brigette Schroeder, Yorkville, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the first 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Reserve 3/4 cup for serving., Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting occasionally with remaining sauce during the last 5 minutes of cooking. Serve chicken with rice and reserved sauce.
Nutrition Facts : Calories 213 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 298mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 21g protein.
EASY COLA CHICKEN
The kids won't complain about dinner tonight when they hear they're having Cola Chicken. Simple and tasty with only a few ingredients.
Provided by Jenuine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the chicken pieces into a 9x13 inch baking dish. Season with salt and pepper. In a medium bowl, mix together the Worcestershire sauce, ketchup and cola. Pour over the chicken. Cover with a lid or aluminum foil.
- Bake for 50 minutes in the preheated oven, until the chicken is no longer pink.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 23.6 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 812.8 mg, Sugar 21.3 g
COLA-CAN CHICKEN
I found this recipe in the spring 2004 special edition of Southern Living Magazine. This makes the best tender and moist grilled chicken I have ever had and tastes alot like the rotisserie chicken you find in some restaurant's and deli's. We actually doubled the rub ingredients and used two chickens. We ate one and I froze the other. Try it. You will not be disappointed.
Provided by Susie in Texas
Categories Poultry
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using plain cool water, thoroughly wash chicken and dry.
- Combine all ingredients for Barbeque Rub in a small bowl.
- Rub oil over skin of chicken.
- Sprinkle 1/2 tablespoon of Barbeque Rub inside the chicken body and neck cavity.
- Rub 2 tablespoons of Barbeque Rub all over the chicken.
- Try to get some rub under the skin where it is loose.
- Pour out 3/4 cup of the cola and either drink it or discard it.
- Pour remaining 1/2 tablespoon of rub into the cola can.
- It may cause the cola to fizz, somewhat.
- Holding chicken upright, place it onto the cola can, making sure the can fits deeply into the body cavity.
- Pull the legs forward to form a tripod; this will allow the chicken to stand upright during cooking.
- Refrigerate chicken and allow to marinate while you get your grill ready.
- For charcoal grills: pile your hot coals around the perimeter of the grill leaving the middle open.
- Place a drip pan in the middle of the grill.
- For gas grills: use only one burner or side.
- Place a drip pan on the unlit side.
- Place chicken directly onto the drip pan and position it to stand upright.
- Grill with lid closed for approximately 1 hour and 15 minutes or longer until meat thermometer register 180 degrees.
- NOTE: I used a 4lb chicken and it took 1 1/2 hours.
- Remove chicken from grill and let stand about 5 minutes.
- Carefully remove cola can from cavity.
- It will feel like it is stuck, but do not turn chicken on it's side as the hot cola will spill out.
- I held the chicken on both sides and pulled it up while dh was holding onto the cola can.
- This worked pretty well.
Nutrition Facts : Calories 601.3, Fat 40.3, SaturatedFat 10.9, Cholesterol 181.1, Sodium 1356.4, Carbohydrate 12.5, Fiber 0.9, Sugar 10.2, Protein 45.5
CHICKEN IN COCA-COLA
This is a very popular meal where I come from (PERU) and it's quite a success with all ages. Easy to make and sweet to the palate.
Provided by Jimena
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter/margarine in the pot at medium heat.
- Add the garlic.
- Once the garlic is browning, add your chicken pieces.
- When chicken is lightly browned on both sides, add the onions diced.
- Once onions are almost fully cooked, add the oxtail soup.
- Stir lightly to spread the oxtail over the chicken pieces, then add half the can of coke and continue stirring at medium heat.
- Boil your potatoes and carrots (seperately) in the meantime. I prefer to do them in the microwave which is fairly quick.
- When the sauce has begun to thicken, add the potatoes and carrots cut into bite sizes.
- Simmer at low-medium heat.
- Add the bay leaf.
- Taste it, if it's too sour still, add a bit more coke.
- Serve warm over a bed of rice or pasta.
Nutrition Facts : Calories 722.4, Fat 25.3, SaturatedFat 5.9, Cholesterol 92.8, Sodium 317.8, Carbohydrate 89.6, Fiber 8.1, Sugar 43.3, Protein 36.4
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