BEER CAN CHICKEN WITH COLA BARBECUE SAUCE RECIPE - (4.8/5)
Provided by á-175897
Number Of Ingredients 22
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 F, 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 and burn yourself. Quarter or carve the chicken and serve with Cola barbecue sauce. Basic Barbecue Rub: 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 and it will keep for at least 6 months. Cola Barbecue Sauce: 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. Cook's Note: You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results. CATEGORIES: Chicken Main Dish Barbecue View All
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.
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
BEER CAN CHICKEN WITH COLA BARBECUE SAUCE
This recipe comes from the Food Network site. Bobby Flay made this on one of his shows. I believe that he says that the original recipe is from Steve Raichlen. I make these on the Big Green Egg Smoker. Note that you will only need a small portion of the rub. So, cut back the rub ingredients accordingly if you do not want to have extra leftover.
Provided by cstahl
Categories < 4 Hours
Time 2h
Yield 1 chicken, 2-4 serving(s)
Number Of Ingredients 22
Steps:
- PREPARE RUB (will make more than you need).
- 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 and it will keep for at least 6 months.
- PREPARE CHICKEN.
- 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 F, 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 and burn yourself. Quarter or carve the chicken and serve with Cola barbecue sauce.
- PREPARE SAUCE.
- 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.
- Cook's Note: You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer.
Nutrition Facts : Calories 1688.8, Fat 80.6, SaturatedFat 22, Cholesterol 362.2, Sodium 14551.6, Carbohydrate 134, Fiber 12.3, Sugar 81.5, Protein 101.8
More about "cola barbecued beer can chicken recipes"
BEER CAN CHICKEN WITH COLA BARBECUE SAUCE : RECIPES : …
From cookingchanneltv.com
Servings 2-4Total Time 2 hrs 35 minsCategory Main-Dish
BEER CAN CHICKEN WITH COLA BARBECUE SAUCE - FOOD NETWORK
From foodnetwork.co.uk
9 BEST BEER CAN CHICKEN RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
BEER CAN CHICKEN WITH COLA BARBECUE SAUCE : RECIPES
From cookingchanneltv.com
Category Main-DishTotal Time 2 hrs 30 mins
BEER CAN CHICKEN WITH COLA BARBECUE SAUCE | RECIPE - PINTEREST
From pinterest.com
BEER CAN CHICKEN WITH COLA BARBECUE SAUCE - BBQ RECIPES
From fooddiez.com
BEER CAN CHICKEN WITH COLA BARBECUE SAUCE - BBQ RECIPES
From fooddiez.com
BEER CAN CHICKEN WITH COLA BARBECUE SAUCE - BBQ RECIPES
From fooddiez.com
COLA BARBECUED BEER-CAN CHICKEN - PLAIN.RECIPES
From plain.recipes
BEER COLA-CAN CHICKEN RECIPE - SERIOUS EATS
From seriouseats.com
BEER-CAN CHICKEN WITH COLA BARBECUE SAUCE RECIPE
From foodnewsnews.com
BEER CAN CHICKEN WITH COLA BARBECUE SAUCE – RECIPES NETWORK
From recipenet.org
BEER CAN CHICKEN WITH COLA BARBECUE SAUCE RECIPE : FOOD …
From pinterest.ca
COLA BARBECUED BEER-CAN CHICKEN RECIPE - FOOD.COM
From food.com
#weeknight #time-to-make #main-ingredient #preparation #poultry #oven #broil #chicken #dietary #low-carb #low-in-something #meat #whole-chicken #equipment #4-hours-or-less
You'll also love