feed me meat
Recipe: Baco chick-on-a-can
Coca-Cola chicken is a nineties classic. Today, we’re turning it into a little baco. In a can, of course, to keep your chicken standing upright. You can make it in the oven or on the BBQ. But be warned: barbecuing a whole chicken only works well on a BBQ with a lid or in a kamado.
door Steffi Posthumus
How to make it
- Rub the chicken with oil.
- Mix the paprika and cayenne pepper in a small bowl.
- Loosen the chicken skin with your fingers and rub the spice mixture underneath. Also rub the outside of the skin with the rub. Leave to infuse for at least 30 minutes, but preferably longer.
- Pour the rum and half of the cola into a roasting tin.
- Place the can with the remaining cola in the centre and slide the chicken over it.
- Place a knob of butter on the neck and insert 2 lime wedges.
Oven or BBQ
- Oven: Preheat the oven to 180 °C. Place the chicken in the centre of the oven for 60 minutes, then cook for another 20–30 minutes at the bottom of the oven.
- BBQ: Place the chicken upright in a low cast-iron pan (skillet) in the indirect zone. Close the lid and roast until cooked through, depending on its weight, for approximately 75–90 minutes. For beautifully crispy skin, move the chicken to the direct zone for the final 10 minutes.
Finishing the preparation
- Check whether the chicken is cooked by piercing it with a skewer or a sharp knife. If the juices run clear, the chicken is sufficiently cooked.
- Remove the can from the chicken and leave the chicken to rest under aluminium foil for 15 minutes.
- Pour the remaining cola from the can, together with the browned bits from the roasting tin, into a saucepan and reduce on the stove.
- Pour over the chicken just before serving.
Title: Gegrild en geroosterd
Author: Marjolein Rosendaal, Anya van de Wetering and Bella Thewes
Publisher: Terra Lannoo
Price: €26.99
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