Soy-Garlic Glazed Cola Can Chicken
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
66
Spice
52
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Marinate the chicken: Place the chicken in a large resealable gallon-sized plastic bag and add half of the can of cola, 2 sliced garlic cloves, 2 smashed ginger coin and 1/2 cup soy sauce
2
Seal the bag, put it in a rimmed dish and marinate for at least 2 hours or up to overnight in the refrigerator, flipping the bag periodically for even distribution of the marinade
3
Make the glaze: Meanwhile, combine the sake with 3 tablespoons brown sugar, 1/3 cup water and the remaining 1/2 cup soy sauce, 4 sliced garlic cloves, and 2 smashed ginger coins in a small saucepan
4
Bring to a gentle simmer and cook for 5 minutes to develop flavor
5
Using a fork, stir the cornstarch in a small bowl with 1 tablespoon water
6
Whisk the cornstarch slurry into the sauce
7
Simmer the sauce for 1 minute more
8
Remove from the heat and add 1 teaspoon vinegar
9
Cool to room temperature, then strain, discarding the solids
10
Set aside 1/4 cup for drizzling at the end
11
Make the pickled peppers: Place the sliced peppers in a medium bowl
12
Bring 1/2 cup of water to a boil with 1/2 teaspoon salt, then pour over the peppers
13
Let sit 10 minutes, then drain
14
Return the peppers to the same bowl
15
Add 1/4 cup vinegar, 2 tablespoons water, 1/2 teaspoon salt and remaining tablespoon of brown sugar, and stir to dissolve
16
Set aside
17
Take the chicken out of the fridge 30 minutes before cooking
18
Remove from the marinade, and pat dry with paper towels
19
(Discard the marinade
20
) Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium
21
For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill
22
Set up a drip pan on the other side to avoid flare-ups
23
(Be sure to consult the grill manufacturer's guide for best results
24
) Lightly sprinkle the chicken all over with salt and pepper, and place its cavity over the cola can so that the chicken is sitting upright
25
Carefully put the chicken on the can on the indirect side of the grill, with the back facing the hotter side
26
Cover and cook until an instant-read thermometer inserted in the breast (avoiding the bone) reads 140 degrees F, 35 to 40 minutes
27
Baste the chicken all over with the glaze and cover for 5 minutes
28
Turn the chicken so that the breast is facing the hotter side
29
Baste a second time, and cover again until the thermometer reads at least 165 degrees F in the thickest part of the thigh, about 25 minutes more
30
Carefully remove from the grill and let rest 20 minutes before carving
31
Drizzle with some of the glaze and sprinkle with the sesame seeds
32
Serve the pickled peppers on the side