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coke butt chicken | by jessamyn
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coke butt chicken

my apologies to the chicken.


clean and brine the chicken. dry and apply a dry rub [ours was curry, coriander, allspice, pepper, cinnamon, chili powder and I'm not sure what else]


drink about 1/4 of the cola [you can also use beer] and add a few tablespoons of rum to it. poke some extra holes in the top.


balance the chicken atop the coke can. pull the legs back to sort of "tripod" the thing. cook standing up at 400 degrees for 30 minutes, then reduce heat to 350 for about 60 minutes for a four lb. chicken or until armpit temperature reaches 185.


cola can will be filled with boiling hot sticky goo, be careful when you get this on to a serving tray.

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Uploaded on January 1, 2005