Coca-Cola Can Spring Chicken

Chicken

In Venezuela, pot roast braised in Coca-Cola is a treasured dish. I’ve taken the idea one step further by barbecuing a chicken on a cola can. This is a great way to make “beer-can” chicken for people who don’t drink alcohol. Serve it up with buttery Texas toast and your favorite cooked greens. –Chef Steven Raichlen

May 03, 2024

Ingredients

For the rub

1 tablespoon mild chili powder
2 teaspoons salt
2 teaspoons light brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 can (12 ounces) cola
2 teaspoon vegetable oil

Cola Barbecue Sauce

1 tablespoon butter
1/4 cup minced onion
1 tablespoon peeled, minced fresh ginger
1 clove garlic, minced
3/4 cup cola (reserved from Cola-Can Chicken)
3/4 cup ketchup
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons A.1. Sauce
1/2 teaspoon liquid smoke
1/2 teaspoon freshly ground black pepper, or more as needed
Coarse salt (kosher or sea)

Instructions

For the Rub

1. Make the rub: Put chili powder, salt, brown sugar, black pepper, cumin, garlic powder and cayenne pepper in a small bowl and stir to mix.

2. Pour half of the cola (3⁄4 cup) into a measuring cup and set aside for sauce. If cooking the chicken on the can, using a church key–style can opener, make 2 additional holes in its top.

3. Sprinkle 11⁄2 teaspoons rub inside the body and neck cavity of the chicken. Rub oil over outside of the bird. Sprinkle with 1 tablespoon rub. Spoon the remaining rub through a hole in the top of the can. (Don’t worry if cola foams up: This is normal.)

4. Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the can.

5. Tuck the tips of the wings behind the chicken’s back.

6. Set up grill for indirect grilling. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover grill and cook the chicken until skin is a dark golden brown and very crisp and the meat is cooked through (about 175F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11⁄4 to 11⁄2 hours.

Cola Barbecue Sauce

Obviously, cola barbecue sauce goes great with chicken, but you can also serve it with pork, brisket, ribs and even salmon. (Makes about 11⁄2 cups)

1. Melt butter in a heavy saucepan over medium heat. Add onion, ginger and garlic and cook until soft, about 3 minutes. Stir in cola, and bring sauce to a boil.

2. Add ketchup, lemon zest and juice, Worcestershire sauce, A.1. Sauce, liquid smoke and pepper and bring back to a boil. Reduce heat and simmer sauce until thick, about 5 minutes. Taste for seasoning, adding salt and more pepper if necessary.

3. Serve with chicken. Refrigerate sauce, covered, for up to 1 week.