Soda can chicken with classic BBQ rub
Lynnda Cloutier @eatygourmet
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon kosher salt
- 3/4 cup granulated garlic
- 3/4 teaspoon light brown sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- one whole chicken, 3 to 4 pounds
- 1 tablespoon olive oil
- one can dr pepper, 12 ounces, 3/4 cup reserved for sauce
Poke 2 to 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.
1 cup diced onion
2 tablespoons minced garlic
2 tablespoons olive oil
12 ounces +3/4 cup Dr Pepper, 2 1/4 cups total
one bottle chili sauce, such as Heinz, 12 ounces
1 cup cherry preserves
1/3 cup cider vinegar
1/4 cup packed light Brown sugar
3 tablespoons molasses
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons minced chipotle in adobo sauce
salt and black pepper to taste
sweat onion and garlic in oil in a medium pan over medium heat, 5 to 7 minutes.
Add Dr Pepper, chili sauce, preserves, vinegar, Brown sugar, molasses, Worcestershire, lemon juice, and chipotle. Cook until thick and reduced to 4 cups, about 30 minutes. Season sauce with salt and pepper.