Soda Can Chicken With Classic Bbq Rub Recipes

ROASTED SODA CAN CHICKEN

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.

COLA-CAN CHICKEN

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.

SODA CAN CHICKEN WITH CLASSIC BBQ RUB

Steps:

• 1. prepare grill. Brush grill grate with oil
• 2. Mix paprika, salt, garlic, Brown sugar, chili powder, and black pepper in a small bowl for the rub. Rinse chicken and Pat dry. Remove excess fat in skin from the chicken.
• 3. Sprinkle 2 teaspoons of the rub inside the chicken cavity. Brush outside of chicken with 1 tablespoon oil, then sprinkle with the remaining rub, pressing to adhere.
• 4. Pour 3/4 cup Dr Pepper into a measuring cup and set aside for the sauce, recipe follows Poke 2 to 3 additional holes into the top of the can. Arrange chicken cavity on can. Pull the chicken legs forward to form a tripod with the can serving as the rear leg.
• 5. Place chicken over unlit portion of the grill. Cover and cook until skin is Golden and crisp, juices run clear, and an instant read thermometer inserted into the thickest part of the thigh registers 180°, 1 to 1 1/4 hours, rotating the chicken halfway through grilling. Remove chicken from grill and place on baking sheet. Let rest 15 minutes.
• 6. Dr Pepper chipotle BBQ sauce: 1 cup diced onion 2 tablespoons minced garlic 2 tablespoons olive oil 12 ounces +3/4 cup Dr Pepper, 2 1/4 cups total one bottle chili sauce, such as Heinz, 12 ounces 1 cup cherry preserves 1/3 cup cider vinegar 1/4 cup packed light Brown sugar 3 tablespoons molasses 3 tablespoons Worcestershire sauce 2 tablespoons fresh lemon juice 2 tablespoons minced chipotle in adobo sauce salt and black pepper to taste sweat onion and garlic in oil in a medium pan over medium heat, 5 to 7 minutes. Add Dr Pepper, chili sauce, preserves, vinegar, Brown sugar, molasses, Worcestershire, lemon juice, and chipotle. Cook until thick and reduced to 4 cups, about 30 minutes. Season sauce with salt and pepper.