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


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


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
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Beer Can Chicken with Cola Barbecue
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Basic Barbecue Rub:
Cola Barbecue Sauce:
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Tandoori Salmon

Tandoori Salmon

In an effort to eat less meat, we like to have a few fish alternatives in our arsenal to satisfy our cravings for their meat counterparts. Instead of hitting up Seamless for your tandoori chicken, why not try a salmon stand-in?! This version comes together in very little time, and it packs a ton of flavor. The pickled red onions might seem like a superfluous add-on, but trust us, they’re SO worth it.


Made it? Let us know how it went in the comment section below!






1 1/4 c. apple cider vinegar
1/2 c. water
3 tbsp. granulated sugar
1 tbsp. kosher salt
1 large red onion, thinly sliced
1 large clove garlic, minced
2 tsp. minced fresh ginger
1 1/2 tsp. sweet paprika
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
Pinch ground cloves
1 1/4 c. plain low-fat yogurt
Kosher salt
Freshly ground black pepper
1 lemon, sliced, plus wedges for serving
1 (2 1/4-lb.) skin-on salmon fillet
Cilantro sprigs, for serving


1. Make quick pickled onions: Stir together vinegar, water, sugar, and salt in a medium heatproof bowl. Microwave until hot and sugar and salt dissolve, stirring every 30 seconds. Stir in onions and let sit.

2. Preheat oven to 400°. In a medium bowl, stir garlic, ginger, paprika, coriander, cumin, turmeric, cayenne, and cloves into yogurt. Season with salt and pepper.

3. Place lemon slices on bottom of 9”-x-13” baking dish and arrange salmon on top. Season salmon with salt and pepper. Spread yogurt mixture in an even layer over top of salmon.

4. Roast salmon until cooked through and flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden if desired, about 3 minutes.

Serve salmon with cilantro, pickled onions, and lemon wedges.

Tandoori Salmon
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Sauteed Chicken Livers in White Wine

Sauteed Chicken Livers in White Wine

Nutrition packed sauteed chicken livers in a leek white wine sauce, the absolute best chicken livers recipe!

Sauteed chicken livers it’s what’s for dinner kids!
Absolutely channeling grandpa today, because the day we had sauteed chicken livers was a really special day. It was a true delicacy back in the day, and in the peasant’s life this was the equal of your finest grass-fed fillet mignon today.Not even kidding about that, sauteed chicken livers in white wine leaves a gravy behind you’ll never just rinse off. I promise you’ll be cleaning that skillet with a piece of crusty bread in no time.

Speaking of organic chicken livers, they are also an incredibly nutritious food. Now if you are ready to incorporate them in your diet, I promise you this is the ultimate way to do it.A couple of pieces of bruschetta is all you really need here, but traditionally we serve sautéed chicken livers over wide noodles, like pappardelle or tagliatelle. The gravy it produces from steaming together with the leeks in white wine is one of the finest rustic ragu you will ever have.

Did you know that chicken livers are the base in the flavorful pappardelle with Ragu Alla Bolognese recipe? That is the secret my friends! Only in today’s recipe, the sautéed chicken livers don’t need to slowly simmer for hours on end, they are ready in about 25 minutes, start to finish.It’s been a long time since I’ve had sauteed chicken livers. You know, especially trying to be a vegetarian and all. But I’ll admit it, I snuck a couple of bites in there the other day and boy was it worth it!

Sauteed chicken livers in white wine is the chef’s special tonight!
Paleo and gluten-free If you don’t serve it over pasta of course, or if you go for some brown rice noodles instead! Adagio Teas

Click here for my Sauteed Chicken Livers in White Wine recipe!


1 lb chicken livers organic
1 small leek sliced & rinsed well
1 tsp red pepper flakes or to taste
3 tbsp extra virgin olive oil
1/2 c dry white wine
1/2 c chicken stock
2 tsp sweet paprika
1 tsp sea salt + more to taste
1/4 c Italian flat leaf parsley chopped


1. In a large saute pan heat up the olive oil over medium flame. Add the leeks with a pinch of sea salt and sautee until they start to get some color. About 10 minutes.
2. Add the chicken livers to the pan with the leeks and sprinkle with the paprika, red pepper flakes and a pinch of sea salt. Toss to coat well.
3. Pour in the white wine and allow it to reduce by half, about 5 minutes. Add the chicken stock, toss to coat, turn the flame to low and cover with a lid. Simmer for about 10 minutes, until the chicken livers are cooked through and the sauce has reached your desired consistency.
4. Adjust seasonings to your taste with the sea salt and serve over noodles sprinkled with the parsley and extra red pepper flakes


Sauteed Chicken Livers in White Wine
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Sauteed Chicken Livers in White Wine
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