Smoked Jack and Coke can chicken with a Jack and Coke glaze
SAM THE COOKING GUY · ♥ 8.1K likes · 166.9K views · 9 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chipotle chili powder
- cumin
- smoked paprika
- garlic powder
- brown sugar
- BFF seasoning
Rub: mix chipotle chili powder, cumin, smoked paprika, garlic powder, brown sugar and the salt-pepper-granulated-garlic seasoning.
Mixing the rub
- 5 lb chicken
- Japanese mayo
Remove the giblet bag from the chicken. Rub with Japanese mayo as a binder, back first, then season all over including under the wings and inside the cavity.
- 1 can Coke
- Jack
Open the can of Coke and pour some out for the spray; add Jack and a little seasoning to the can.
Standing the chicken on the can
Stand the chicken on the can through the cavity and tie the legs gently to stop them splaying; patch any rubbed-off seasoning.
- Jack
- 2 tbsp maple syrup
Spritz: mix Coke and Jack in equal parts with a couple tablespoons of maple syrup; put in a sprayer.
- ¼ cup ketchup
- 2 tbsp soy paste
- 2 tbsp rice vinegar
- 1 tbsp sriracha
- ¼ cup brown sugar
- 1 tbsp garlic paste
- BFF seasoning
Sauce: whisk the leftover spritz with ketchup, soy paste, rice vinegar, sriracha, brown sugar, garlic paste and a little seasoning. Bring to a little boil, then simmer about 10 minutes; kill the heat and let cool, when it thickens.
About 10 minutes before done, baste the chicken all over with the sauce; close the lid and come back in about 10 minutes, when it is around 155.
Lift the chicken off the can. Take each breast off by cutting along the side of the breastbone and under, pushing the wing away; cut into bites.