SODA CAN CHICKEN ON GRILL RECIPES
SODA CAN CHICKEN | POULTRY RECIPES | WEBER GRILLS
Soda Can Chicken
Provided by Jamie Purviance
Categories Poultry
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the wood chips in water for at least 30 minutes.
- In a small bowl combine the paste ingredients.
- Using your fingers, gently separate the skin from the meat, starting at the neck and moving along the breasts. Repeat to separate the skin from the thighs and legs, starting at the tail end.
- Spread the paste evenly on the meat under the skin, making sure to coat as much of it as you can. Rub the remaining paste on the outside of the chicken. Fold the wing tips behind the chicken’s back.
- Prepare the grill for indirect cooking over medium heat (350° to 450°F).
- Open the soda can and pour out about half of the soda. Using a church key–style can opener, make four more holes in the top of the can. Place the soda can on a solid surface. Plunk the chicken cavity over the can.
- Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the chicken-on-a-can to the grill, balancing the chicken on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until the juices run clear and an instant-read thermometer inserted in the thickest part of the thigh (not touching the bone) reaches 165°F, 1¼ to 1½ hours. Carefully remove the chicken-on-a-can from the grill (do not spill the contents of the soda can, as it will be very hot). Let the chicken rest for 10 to 15 minutes (the internal temperature will rise a few degrees during this time). Carefully lift the chicken from the can and cut into serving pieces. Serve warm.
Nutrition Facts : Calories calories
SODA CAN CHICKEN RECIPE | COOKING CHANNEL
Provided by Cooking Channel
Categories main-dish
Total Time 2 hours 15 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the dry rub: Mix the together the brown sugar, garlic powder, onion powder, smoked paprika, sweet paprika, salt and pepper in a small bowl. Store in a tightly sealed jar.
- For the chicken: Preheat your grill to 400 degrees F and set it up for indirect cooking.
- Remove the giblet package from the cavity of the chicken and discard. Rinse the chicken and pat dry, inside and out. Rub the chicken, inside and out, with 3 tablespoons of the dry rub.
- Open the soda can with a can opener or the tab; make a couple additional holes with a church key opener. Pour out (and drink) half of the soda. Add the garlic cloves and rosemary sprigs to the can. Set the can on a small aluminum tray and place the chicken on top, inserting the can into the empty cavity.
- Transfer the chicken, still on the tray, to the grill; close the lid, and cook until the juices run clear, about 1 1/2 hours. Carefully remove the chicken from the grill and allow it to rest for 15 minutes before cutting and serving.
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SODA CAN CHICKEN | POULTRY RECIPES - WEBER
Soda Can Chicken
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Calories calories per serving
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- Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the chicken-on-a-can to the grill, balancing the chicken on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until the juices run clear and an instant-read thermometer inserted in the thickest part of the thigh (not touching the bone) reaches 74ºC, 1¼ to 1½ hours. Carefully remove the chicken-on-a-can from the grill (do not spill the contents of the soda can, as it will be very hot). Let the chicken rest for 10 to 15 minutes (the internal temperature will rise a few degrees during this time). Carefully lift the chicken from the can and cut into serving pieces. Serve warm.
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