Dec 14, 2008 9:07 am US/Eastern
Gridiron Griller: Soda Pop Chicken
MIAMI (CBS4) ―
Soda-Pop Chicken
Serves 4
In the Midwest, we call a nonalcoholic carbonated drink a 'pop'. Whatever you call it, you're going to love this recipe for the moistest chicken you've ever grilled. It's also a lot of fun. It's long, slow cooking time means you'll have an excuse to kick back and "man the grill" (nap on your chaise) while the chicken in perched on its can above the flames. If you have a large grill, you could cook 3 or more chickens at once to please a big crowd.
READY
• 3 T. commercial BBQ rub divided in half
• 4lb. whole chicken
• T. vegetable oil
• 1 can pop (cola, or rootbeer)
• Pop BBQ sauce (see below)
Prepare chicken by removing the giblets and neck, rinse bird with cold water and pat dry. Use half of the rub to sprinkle inside the chicken's neck cavity as well as the body cavity, and rub the chicken's skin with oil and sprinkle the half the rub (1.5 T.) on top. Make sure the rub gets distributed all over the outside skin.
Pop BBQ Sauce
• 1/2 c. cola
• 1/2 c. ketchup
• 2 T. Worcestershire sauce
• 1/2 tsp. dried onion
• 1/2 tsp. dried garlic
• 1 1/2 tsp. A-1 sauce
• 1/2 tsp liquid smoke
• 1/4 tsp. fresh ground pepper
PREP
Open the pop and measure out 3/4 cup to use for the sauce. Pierce the can top with 3-4 more holes. Add the other half of the rub (1.5 T.) slowly to the remaining cola in the can which will cause it to foam. Put the chicken upright (with body cavity facing down) onto the can with the can fitted into the chicken's cavity. Allow chicken to rest upright while you prepare the grill.
Set up your gas grill for indirect grilling. Place wood chips in a smoker box and preheat to high until you see smoke, then reduce to medium. Place chicken on grill rack over drip pan. Spread legs out to form a tripod so chicken is balanced and supported. Tuck wing tips behind the chicken's back.
LETS GRILL!
Grill covered with lid for 1.5 hours or until the internal temperature reaches 180 degrees. Lift chicken using tongs while scraping underneath with a spatula. Place onto a cutting board to rest for 5 min. While resting, combine sauce ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 10 min. on low heat. Cool and serve with chicken, quartered on a platter.
The Gridiron Griller says…
"There's nothing like a NFL linebacker ready to pop the head off a receiver running chicken... then again, have you tasted a soda-pop chicken lately!"
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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