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Labor Day: Cola-Can Chicken

Source of Recipe


Southern Living magazine



List of Ingredients



• 2 Tbsp barbecue rub, divided
  
• 1 (3½- to 4-pound) whole chicken
  
• 3 Tbsp vegetable oil
  
• 1 (12-ounce) can cola
  
• Cola Barbecue Sauce (recipe follows)
  






Instructions



1. Sprinkle 1 teaspoon barbecue rub inside body cavity and ½ teaspoon inside neck cavity of chicken. Rub oil over skin. Sprinkle with 1 tablespoon barbecue rub, and rub over skin.
   
   
2. Pour out half of cola (about ¾ cup), and reserve for Cola Barbecue Sauce, leaving remaining cola in can. Make 2 additional holes in top of can. Spoon remaining 1½ teaspoons rub into cola can. Cola will start to foam. Place chicken upright onto the cola can, fitting can into cavity. Pull legs forward to form a tripod, allowing chicken to stand upright.
   
   
3. Prepare a fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side.) Place a drip pan on unlit side, and place food rack on grill. Place chicken upright over drip pan. Grill, covered with grill lid, 1 hour and 15 minutes, or until golden and a meat thermometer registers 180° F. Remove chicken from grill, and let stand 5 minutes; carefully remove can. Serve with Cola Barbecue Sauce.
   
   Makes 2 to 4 servings.
   
   ............
   
   COLA BARBECUE SAUCE
   
   • 1 Tbsp butter
   • ½ small onion, minced
   • 1 Tbsp minced fresh ginger
   • 1 clove garlic, minced
   • ¾ cup reserved cola
   • ¾ cup catsup
   • ½ tsp grated lemon rind
   • 2 Tbsp fresh lemon juice
   • 2 Tbsp Worcestershire sauce
   • 2 Tbsp steak sauce
   • ½ tsp liquid smoke
   • ½ tsp pepper
   • Salt, to taste
   
   Melt butter in a heavy saucepan over medium heat. Add onion, ginger, and garlic; sauté 3 minutes, or until tender.
   
   Stir in reserved cola; bring mixture to a boil. Stir in catsup and remaining ingredients; bring to a boil. Reduce heat, and simmer 5 minutes.
   
   Makes 1½ cups.