Can-Do Grilled Chicken

Southern Living, Spring 2004 by Hurst, Andria Scott

These tasty recipes begin with canned drinks.

Believe it or not, chicken grilled over a can of cola or beer is tender, moist, and full of flavor. It's incredibly easy too. These delicious recipes are adapted from Steven Raichlen's book Beer-Can Chicken (Workman Publishing Company, New York, $12.95). ANDRIA SCOTT HURST

BASIC BEER-CAN CHICKEN

MAKES 2 TO 4 SERVINGS

PREP: 10 MIN.; GRILL: 1 HR., 15 MIN.; STAND: 5 MIN.

2 tablespoons All-Purpose Barbecue Rub, divided

1 (3 ½- to 4-pound) whole chicken

1 tablespoon vegetable oil

1 (12-ounce) can beer

SPRINKLE 1 teaspoon All-Purpose Barbecue Rub inside body cavity and ½ teaspoon inside neck cavity of chicken.

RUB oil over skin. Sprinkle with 1 tablespoon All-Purpose Barbecue Rub, and rub over skin.

POUR out half of beer (about ¾ cup), and reserve for another use, leaving remaining beer in can. Make 2 additional holes in top of can. Spoon remaining 1 ½ teaspoons rub into beer can. Beer will start to foam.

PLACE chicken upright onto the beer can, fitting can into cavity. Pull legs forward to form a tripod, allowing chicken to stand upright.

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 grate 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°.

REMOVE chicken from grill, and let stand 5 minutes; carefully remove can.

All-Purpose Barbecue Rub:

MAKES ABOUT 1 CUP

PREP: 5 MIN.

¼ cup coarse salt

¼ cup dark brown sugar

¼ cup sweet paprika

2 tablespoons pepper

COMBINE all ingredients. Store mixture in an airtight jar, away from heat, up to 6 months.

COLA-CAN CHICKEN

MAKES 2 TO 4 SERVINGS

PREP: 20 MIN.; GRILL: 1 HR., 15 MIN.; STAND: 5 MIN.

2 tablespoons Barbecue Rub, divided

1 (3 ½- to 4-pound) whole chicken

3 tablespoons vegetable oil

1 (12-ounce) can cola

Cola Barbecue Sauce

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.

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 1 ½ 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.

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 grate 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°.

REMOVE chicken from grill, and let stand 5 minutes; carefully remove can. Serve with Cola Barbecue Sauce.

Barbecue Rub:

MAKES 3 TABLESPOONS

PREP: 5 MIN.

1 tablespoon mild chili powder

2 teaspoons salt

2 teaspoons light brown sugar

1 teaspoon pepper

1 teaspoon ground cumin

½ teaspoon garlic powder

¼ teaspoon ground red pepper

COMBINE all ingredients.

Cola Barbecue Sauce:

MAKES ABOUT 1 ½ CUPS

PREP: 15 MIN., COOK: 8 MIN.

1 tablespoon butter

½ small onion, minced

1 tablespoon minced fresh ginger

1 garlic clove, minced

¾ cup reserved cola

¾ cup ketchup

½ teaspoon grated lemon rind

2 tablespoons fresh lemon juice

2 tablespoons Worcestershire sauce

2 tablespoons steak sauce

½ teaspoon liquid smoke

½ teaspoon pepper

Salt to taste

MELT butter in a heavy saucepan over medium heat. Add onion, ginger, and garlic; saute 3 minutes or until tender.

STIR in reserved cola; bring mixture to a boil. Stir in ketchup and remaining ingredients; bring to a boil. Reduce heat, and simmer 5 minutes.

NOTE: For testing purposes only, we used Al Steak Sauce.