Ingredients: |
Ingredients: - Whole roasting chicken. I prefer the ones with the "pop-up" button which indicates when it is done. It's not the way purists may do it, but I find it *much* easier, especially when I am not able to pay close attention to the cooking time / etc.
- 6-8 tbsp. of barbecue dry rub.
- 6-8 oz. of clear liquid.
- 1 empty / clean 12 oz. soda or beer can. Either the top should be removed from the can, or a series of holes punched to allow the steam to escape easily.
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Directions: |
Directions:- Rinse the chicken and remove any giblets, etc packaged in the body cavity.
- Dry the chicken and sprinkle 3/4 of the dry rub inside and out.
- Add the fruit juice and remaining dry rub to the soda can.
- Fold the wing tips behind the chicken's back so they won't burn.
- Pre-heat your grill. You'll want to use an indirect grilling technique so the chicken cooks very slowly. If your grill is equipped with a thermometer, you'll try to keep the temperature around 250F.
- Insert the soda can with liquid and dry rub inside the large cavity of the chicken so it stands upright like a tripod.
- Place the chicken on the grill, away from the heat source. Cover the grill.
- Rotate chicken occasionally, checking the pop-up button to indicate when cooking is complete.
- Remove chicken and soda can from grill.
- Let stand for 5-10 minutes and remove soda can from chicken before carving. Caution should be used when removing the soda can as it will probably have very hot liquid inside. I typically use a set of tongs to help me pull the can out of the chicken, without spilling the liquid.
- Serve with your favorite vegetables, and some nice Italian bread! |
Personal
Notes: |
Personal
Notes: What is unique about this recipe is the chicken is cooked over indirect (low) heat in a "standing position." The chicken's 2 legs, plus the soda can, form a tripod, which keeps the chicken upright, allowing the grease to drip away from the meat and the juice to keep the inside of the chicken very moist.
For this recipe, I prefer a mixture of relatively clear fruit juices we have on-hand, with preference given to cranberry, apple, other fairly light flavors. I imagine apple cider, soda, water, beer, etc. can also be used.
I make my own dry rub by mixing various quantities of onion power, garlic powder, oregano, salt, black pepper, and paprika. It's not a science, but the order in which the ingredients are listed is in order of heaviest to least-heavy amount.
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This recipe for Cousin Bobby's "Coke Can" Chicken is from