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Lunch / Dinner

Soda-Can Chicken

If an easy and no-fail moist chicken dinner with perfectly crispy skin is your aim, you’re in luck. Open a can of soda, beer, or any drink in a can, take a few sips, set your chicken on the can, and let your grill do the rest of the work.

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Ingredients

COMBINE:

SPRINKLE:

To get started, you need to set up your grill for indirect grilling with a hot and a cool zone. Then, season the bird with a classic rub (or simply with salt and black pepper), pop the top, and you’re off.

Instructions

Prepare grill according to the tip.

Combine paprika, salt, garlic, brown sugar, chili powder, and black pepper in a small bowl for the rub. Rinse chicken and pat dry. Remove excess fat and skin from the chicken.

Sprinkle 2 tsp. of the rub inside the chicken cavity. Brush outside of the chicken with 1 Tbsp. oil, then sprinkle with the remaining rub, pressing to adhere.

Pour 34 cup Dr Pepper into a measuring cup and set aside for the sauce. Poke 2–3 additional holes into the top of the can.

Arrange chicken cavity on can. Pull the chicken legs forward to form a tripod with the can serving as the rear leg.

Place chicken over unlit portion of the grill; cover and cook until skin is golden and crisp, juices run clear, and an instant-read thermometer registers 180°; 1–114 hours, rotating the chicken halfway through grilling.

Remove chicken from grill to a baking sheet; let rest 15 minutes.

Pour out half the soda and make extra holes in the top of the can so the steam can spread evenly.

Pour out half the soda and make extra holes in the top of the can so the steam can spread evenly.

Once chicken is placed on the can, form the legs into a tripod to keep the chicken from tipping over.

Once chicken is placed on the can, form the legs into a tripod to keep the chicken from tipping over.

Nutritional Facts

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