Receta Dr. Pepper Soda Can Chicken - Part 2
To get started, you need to set up your grill for indirect grilling with a hot and cool zone. To do this, your grill just needs to have at least two burners where one is on and one is off. On grills with three or more burners, the center burners are turned off.
First, ignite all of the burners to high, close the lid, and heat the grill to 500 degrees F. Then, turn off one or more burners to create an indirect heat zone. Try and keep the temperature between 350 and 400 degrees F. while the chicken is cooking.
Classic BBQ Rub
- 1-1/2 tsp. sweet paprika
- 1 tsp. kosher salt
- 3/4 tsp. garlic powder
- 3/4 tsp. light brown sugar
- 1/2 tsp. chili powder
- 1/2 tsp. black pepper
- Combine all ingredients in a small bowl.
- 1 whole chicken (3-4 lbs)
- 1 Tbsp. olive oil
1 can Dr. Pepper (remove 3/4 cup from can and reserve for BBQ sauce, if making.
Rinse chicken and pat dry. Sprinkle 2 tsp. of the rub inside the chicken cavity. Brush outside of chicken with 1 Tbsp. oil, then sprinkle with the remaining rub, pressing it onto the chicken.
Wash your soda can with soap and water - you never know.
After removing 3/4 cup of soda, poke 2-3 additional holes in the top of the can.
Arrange chicken cavity on can and try not to laugh.
Pull the legs forward to form a tripod.
She was a bit camera shy.
Place chicken over unlit portion of the grill; cover and cook until skin is golden and crisp and juices run clear. Thigh should register at 180 degrees F. when done, about 1-1-1/4 hours.
Rotate the chicken halfway through grilling.
To turn the chicken, use tongs and a clean kitchen towel and carefully turn.
Remove chicken from grill using tongs and towel.
Remove the can carefully! You may need to twist or wiggle the can back and forth to loosen it.
Let chicken rest for 15 minutes.
Serve with Dr. Pepper-Chipotle BBQ Sauce
I think this just might be the perfect way to cook a bird.
Juicy inside, cracklin' outside and full of flavor!