Soda Can Chicken -

Whats for Dinner - BBQ Edition
We had this on Friday and I am posting it because I want to move the other picture down. This is from CDKitchen for Soda Can Chicken. I followed their recipe but changed it a bit to post it here. I used ginger ale because that is what Jeff picked. Side Note -You can buy stuff to hold the soda can and chicken that makes it a little nicer but Jeff says we live on the West side and we just took the Christmas lights off the house 3 days ago and they have been falling down and hitting the windows and breaking everywhere so we just trash it up and stick the can right on the grill. Then on Saturday we went to Rocky Mountain Raceway to watch the train race so it was a white trash weekend for us. I was trying to take pictures of all the mullets for a special edition but it was too dark – End Side Note. This makes your chicken super moist but I think the ginger ale didn’t leave enough flavor. I think I will try it with orange soda next time.

Soda Can Chicken
Ingredients-
wholechicken (4 to 5 lb. size)
1/2 cup kosher salt
1/2 cup sugar
1/2 cup ground black pepper
1/2 cup paprika
1 can soda (ginger ale, lemonade or flavored cola)

Directions:
Preheat gas or charcoal grill to about 325-350. Mix all dry ingredients and rub liberally on the chicken. Open the can of soda and pour out about 1/2 a cup. Punch some extra holes in the top of the can with a church key, ice pick or knife to make sure the soda flavoring spreads evenly through the chicken. Place the chicken on the can so that it is standing up with the legs pointing down. Start with a sizable bird, at least four or five pounds, but not too big. The soda can may not fit into the cavity of a smaller chicken. However, buy a very large chicken and you may not be able to get the grill lid closed.

Cook the chicken on the grill using indirect heat. If you're using a gas grill, turn off one set of burners and place the chicken and can, still standing up, over that side of the grill. If you're using a charcoal grill, spread the hot coals out away from the center of the grill, creating an empty space. Place a foil drip pan in the empty space and cook the chicken over the drip pan. Close the grill and cook the chicken for about 1 ½ to 2 hours, rotate chicken half way through cooking.
Check the temperature with a meat thermometer. The temperature in the thickest part of the thigh needs to reach 160 to 175 degrees.

Another way to check for doneness is to stick a knife in one of the dark-meat areas of the bird. If the juices are clear, the chicken is done. If the juices are red or cloudy, the chicken needs more time on the heat. Once it's done, remove the chicken from the grill and let it sit upright--still on the can--for 15 minutes or so. After it has rested, carve and serve.