Soda can chicken with classic BBQ rub
|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|
instead of purchasing ordinary barbecue sauce, take another cue from the barbecue gurus, and make your own sauce, like this one made with the unique 23 flavors of Dr Pepper. Loosely based on the classic pairing of chicken and cherries, this sauce has all the spicy, sweet, and savory qualities of a superb barbecue sauce. You end up with a double dose of the one-of-a-kind Dr Pepper flavor, In the chicken and in the sauce. The sauce will be a little chunky. If you prefer one of smoother, use a handheld blender to puree it.
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.