Cola-can Chicken

5.00 (4)
⏱ 80 mins 🍽 4 serving(s) 🏷 Poultry

This recipe, adapted from a magazine, produces exceptionally tender and moist grilled chicken reminiscent of restaurant rotisserie. A whole chicken is seasoned with a homemade barbecue rub and then propped upright on a partially filled cola can for cooking. The method involves grilling over indirect heat until perfectly cooked. It yields enough for four people and requires about 80 minutes of total preparation and cooking time.

Cola-can Chicken

Ingredients

  • 1 (3 1/2 lb) chicken, giblets removed
  • 1 tablespoon vegetable oil
  • 1 (12 ounce) can cola (not diet)
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 2 teaspoons light brown sugar
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground red pepper

Method

  1. Rinse the chicken thoroughly with cool water and pat it dry.
  2. Mix all the barbecue rub ingredients together in a small bowl.
  3. Coat the outside of the chicken skin with the vegetable oil.
  4. Distribute 1/2 tablespoon of the prepared rub inside the body and neck cavities.
  5. Apply 2 tablespoons of the rub mixture all over the exterior of the chicken.
  6. Gently work some of the seasoning under any loose areas of the skin.
  7. Remove 3/4 cup of cola from the can, leaving the remainder inside.
  8. Add the last 1/2 tablespoon of the spice rub to the cola can.
  9. The cola may fizz slightly when the rub is added.
  10. With the chicken upright, insert the cola can deeply into the body cavity.
  11. Position the legs forward to create a stable tripod so the chicken stands alone.
  12. Place the chicken in the refrigerator to marinate while preparing the grill.
  13. If using charcoal, arrange hot coals around the grill's edge, leaving the centre clear.
  14. Set a drip pan in the middle of the grill grate.
  15. For a gas grill, light only one burner or use one side.
  16. Position a drip pan on the cool, unlit section of the grill.
  17. Stand the chicken upright, placing it directly on the drip pan.
  18. Cook with the lid closed for about 1 hour and 15 minutes, until a meat thermometer reads 180 degrees.
  19. Note: A 4lb chicken may require 1 1/2 hours of cooking.
  20. Take the chicken off the grill and let it rest for 5 minutes.
  21. Gently lift the chicken to detach the cola can from the cavity.
  22. The can may seem stuck. avoid tilting the chicken sideways to prevent hot liquid from spilling.
  23. One person can hold the chicken while another pulls the can free.
  24. This technique typically works quite effectively.

Nutrition (per serving)

Sodium1356400 mg

Recipe details

CategoryPoultry
AuthorSusie in Texas