Beer Can Chicken with Cola Barbecue

Beer Can Chicken with Cola Barbecue

Level: Easy

Total: 2 hr 30 min

Prep: 1 hr

Cook: 1 hr 30 min

Yield: 2 to 4 servings

Ingredients:

One 12-ounce can beer

One 3 1/2 to 4 pound chicken

2 tablespoons Basic Barbecue Rub, recipe follows

2 cups cola Barbecue Sauce, recipe follows

Basic Barbecue Rub:

1/4 cup firmly packed brown sugar

1/4 cup sweet paprika

3 tablespoons ground black pepper

3 tablespoons kosher or sea salt

1 tablespoon hickory salt

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons celery seeds

1 teaspoon cayenne powder

Cola Barbecue Sauce:

1 cup cola

1 cup ketchup

1/4 cup Worcestershire sauce

1 teaspoon liquid smoke

3 tablespoon steak sauce, (recommended: A-1 Steak Sauce)

1 teaspoon onion flakes

1 teaspoon garlic flakes

1/2 teaspoon freshly ground black pepper

Directions: 

Special equipment:  4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
  1. Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
  2. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
  3. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
  4. Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don’t worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken’s back.
  5. When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees F, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour.
  6. Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself. Quarter or carve the chicken and serve with Cola Barbecue Sauce.

Basic Barbecue Rub:

  1. Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light and it will keep for at least 6 months.

Cola Barbecue Sauce:

  1. Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.

 

Cook’s Note

You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer.

 


Beer Can Chicken with Cola Barbecue
Print Recipe
Beer Can Chicken with Cola Barbecue
Print Recipe
Ingredients
Basic Barbecue Rub:
Cola Barbecue Sauce:
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Crispy Oven Fried Chicken

Crispy Oven Fried Chicken

fried chickenEveryone loves Fried Chicken!  It’s one of our favorite comfort foods.  But no one loves the mess frying chicken can entail.

Yes fried chicken can be messy to prepare.  First you have to batter each piece of chicken, then you have to fry it.  Both steps can leave your kitchen sticky and greasy, not to mention hot and smelling of oil.  Who wants to stand in the kitchen for hours frying battered chicken parts when there is a much easier alternative.   Place all your chicken in a baking dish and cook it in the oven!

I know, fried chicken in the oven?  I was a bit skeptical myself, but when I tried it everyone loved it!  It’s sort of like that Shake n’Bake mix you find in the store.  Yes, fried chicken without the greasy mess!

For my recipe I use boneless skinless chicken thighs, they bake better than bone-in chicken parts and don’t dry out like chicken breasts sometimes can.  I serve it with red beans and rice or mashed potatoes with gravy.  It’s my version of fast food fried chicken at less than half the cost!

Here’s my recipe for Oven Fried Chicken!

Ingredients:

8 – 10 Boneless Skinless Chicken Thighs

2 Cups all purpose flour

1/4 cup olive oil

1 tsp. kosher salt

1 tsp. garlic powder

1/2 tsp. ground black pepper

1/2 tsp. oregano

1/4 tsp. cayenne red pepper

Directions:

Pre-heat oven to 325°

Rinse chicken thighs and pat dry with paper towel

Measure oil and four into separate bowls

Mix all the spices together

Stir half of the spice mixture into the Olive Oil

Combine the other half of the spice mixture to the flour, toss well so it combines evenly

Brush each thigh with oil mixture be sure to cover all sides

Dredge oiled thighs in the flour mixture

Place on to a non-stick baking pan or tray

Bake for 45 minutes flipping chicken about half way thru the baking time

Increase the oven temperature to 475° and bake chicken for another 15 minutes or until golden brown and crisp

Chicken must have an internal temperature of at least 165° before you take it out of the oven

 

 

 

Oven Fried Chicken
Print Recipe
Crispy battered and fried boneless skinless chicken thighs baked in the oven.
Servings
5
Servings
5
Oven Fried Chicken
Print Recipe
Crispy battered and fried boneless skinless chicken thighs baked in the oven.
Servings
5
Servings
5
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 325°
  2. Rinse chicken thighs and pat dry with paper towel
  3. Measure oil and four into separate bowls
  4. Mix all the spices together
  5. Stir half of the spice mixture into the Olive Oil
  6. Combine the other half of the spice mixture to the flour, toss well so it combines evenly
  7. Brush each thigh with oil mixture be sure to cover all sides
  8. Dredge oiled thighs in the flour mixture 
  9. Place on to a non-stick baking pan or tray
  10. Bake for 45 minutes flipping chicken about half way thru the baking time
  11. Increase the oven temperature to 475° and bake chicken for another 15 minutes or until golden brown and crisp Chicken must have an internal temperature of at least 165° before you take it out of the oven
Share this Recipe
Powered byWP Ultimate Recipe