Summer Grilling Recipe: Soda Can Chicken
Summer in America means one thing: grilling season. From simple burgers and hot dogs to succulent fall-off-the-bone ribs and hearty tomahawk steaks, the American grill is the place where gatherings center around and favors abound. Check out this easy-to-make chicken recipe that makes grilling simple.
- 1 whole chicken, about 4 pounds, neck, giblets, and excess fat trimmed
- 2 teaspoons vegetable oil
- 1 soda can
For the rub
- 1 tsp mustard powder
- 1 tsp granulated onion
- 1 tsp paprika
- 1 tsp kosher salt
- ½ tsp granulated garlic
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp freshly ground black pepper
- 1 can chicken broth
- In a small bowl combine the rub ingredients.
- Lightly brush the chicken with the oil and season, inside and outside, with the rub.
- Prepare the grill for indirect cooking over medium heat (350° to 450°F).
- Fill the pop can halfway with chicken broth and add some of the left-over rub to the broth. Set the can on a flat surface and slide the chicken over the top so the soda can fits inside the cavity.
- Transfer the chicken-on-a-can to the grill, keeping the can upright. Carefully balance the chicken on its two legs and the can. Grill over indirect medium heat, with the lid closed for 1 ¼ to 1 ½ hours.
- Insert a food thermometer into the thickest part of the breast (not touching the bone), 1¼ to 1½ hours
- Cook until internal temperature reaches 165 degrees.
- Using tongs, grasp the bird and slide a sturdy, wide spatula under the can. Carefully transfer it in an upright position to a platter and let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time).
- Using tongs to hold the chicken and a paper towel to hold the can, give the chicken a little twist to loosen the can before trying to remove it. Carefully lift the chicken off the can, keeping the can upright to prevent the hot can from spilling (warning: contents are very hot). Discard the can. Cut the chicken into serving pieces.
- Serve warm with your choice of sides.
Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae
While this chicken will provide a hearty family meal, there will often be leftovers. Consider using the leftover chicken to create another tasting dish for the next day’s lunch or dinner. Here are some quick and easy recipes to consider.
10-minute Taco Salad
- Leftover chicken
- 1 Tbsp vegetable oil, 4 (6-inch) taco bowls
- 1 cup salad greens, shredded
- 1 cup cherry tomatoes, quartered
- 1 cup canned black beans, rinsed and drained
- 1 cup fresh or frozen corn
- 1/2 cup cheddar cheese, shredded
- 1 fresh jalapeno, sliced or diced
- 2 green onions, chopped
- 1/2 cup sour cream
- 1 Tbsp sriracha, or more to taste
- 4 Tbsp fresh cilantro, chopped
- Heat the vegetable oil in a non-stick skillet. Add the chicken and heat over medium heat for 3 to 5 minutes until heated through.
- In a preheated 350°F oven, bake the taco bowls for 3 to 5 minutes until golden.
- Fill each taco bowl with the shredded salad greens, tomatoes, black beans, and corn. Top with the warmed chicken. Finish with the shredded cheddar cheese, sliced jalapeno and green onions.
- In a small bowl, stir together the sour cream and sriracha sauce. Drizzle the mixture over the taco salad and garnish with the fresh cilantro.
Recipe courtesy of https://www.perdue.com/recipes/10-minute-chicken-taco-salad/2507/
Chicken Flatbread Pizza
Use your leftover pop can chicken for this Chicken Flatbread Pizza recipe. So easy and great lunch idea.
- 1 large flatbread
- 1/4 cup tomato paste
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 3/4 cup leftover chicken, cubed or shredded
- Preheat the oven to 375°F.
- Place the flatbread on a baking sheet. Spread the tomato paste over the flatbread and top with the cheeses and chicken.
- Place the pizza in the preheated oven, and cook for 10-15 minutes, or until the cheese has melted. Cut into squares and enjoy