Coca Cola Chicken Food

EASY COLA CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the chicken pieces into a 9x13 inch baking dish. Season with salt and pepper. In a medium bowl, mix together the Worcestershire sauce, ketchup and cola. Pour over the chicken. Cover with a lid or aluminum foil.
• Bake for 50 minutes in the preheated oven, until the chicken is no longer pink.

BEER CAN CHICKEN WITH COLA BARBECUE SAUCE

Steps:

• Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
• Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
• Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
• Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.
• When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
• Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve with the Cola Barbecue Sauce.
• Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.
• Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.

CHICKEN WITH COCA-COLA AND LEMONS

Steps:

• In a large, rimmed dish, sprinkle the lemon juice over both sides of the chicken. Rub with the salt and pepper, then the lemon zest. Cover and chill for 4 hours.
• Preheat the oven to 350 degrees. Spread the chicken, skin side up, in a roasting pan. Reserve the lemon juice, diluting it with 1 tablespoon water. Cover the chicken with foil and roast for 30 minutes, basting it with the lemon juice every 5 to 10 minutes.
• Meanwhile, cover the bottom of a medium sauté pan with a thin film of olive oil. Place over medium heat and add the onion and ginger. Cook until the onions are soft and golden, about 8 minutes, then stir in the garlic. Season with salt and pepper.
• After the chicken has cooked for 30 minutes, lower the heat to 300 degrees and remove the foil. Begin basting every 10 minutes with the Coca-Cola, until the chicken juices run clear, about 1 hour more. Reheat the onions, adding the vinegars and 2 tablespoons of the chicken juices. Cook for 1 minute. Serve the chicken topped with the onions and pan drippings.

COLA CHICKEN

Steps:

• In a large skillet, saute onion in oil until tender. Add chicken; brown on all sides. Carefully add cola, ketchup, garlic powder, salt and pepper. Cover and simmer for 25-30 minutes or until a thermometer inserted in the chicken reads 170°. Remove the chicken and keep warm. , Combine the cornstarch and cold water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to pan; heat through.

COCA-COLA CHICKEN

Steps:

• Using a 4 to 5-quart Dutch oven on medium-high heat, add 2 tablespoons oil.
• Add the chicken drumsticks, and sauté for 3 minutes on each side. Remove the drumsticks and set them aside.
• Add the remaining oil to the Dutch oven. Add the onion, and sauté uncovered for 2 minutes, stirring often. Keep the heat on medium-high.
• Add the garlic and ginger. Continue cooking and stirring often, for 1 to 1½ minutes. Keep the heat on medium-high.
• Next add the 2 cans of Coca-Cola, soy sauce, brown sugar, black pepper, and salt. Continue stirring often, and cook uncovered for 4 to 5 minutes.
• Reduce the heat to medium, and add back in the chicken drumsticks. Cook for 20 minutes uncovered, turning the chicken once.
• After cooking the chicken for 20 minutes, remove the chicken from the pot and set aside. Increase the heat to medium-high. Allow the sauce to reduce for 5 to 8 additional minutes. Once the sauce reduces, remove the pot from the heat. Ladle the sauce over the chicken, and serve while hot.

COCA-COLA BBQ CHICKEN

Steps:

• Lay chicken in baking dish.
• Slice onion, onto chicken.
• Mix coke and ketchup and pour over chicken.
• Bake at 350 degrees for 1 to 1 1/2 hours.

GRILLED COLA BBQ CHICKEN

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
• Meanwhile, cook cola and barbecue sauce in saucepan on medium heat 10 min., stirring occasionally. Remove from heat; stir in hot sauce. Reserve 3/4 cup sauce to serve with the grilled chicken.
• Cut out back bone of chicken carefully with kitchen shears or sharp knife.
• Place chicken, skin side up, on work surface; press firmly to flatten.
• Place chicken, breast side down, on grill grate over lit area; cover with lid. Grill 15 min.; turn, then place over unlit area. Grill 25 to 30 min. or until chicken is done (165ºF), monitoring for consistent grill temperature, turning and brushing occasionally with remaining barbecue sauce mixture for the last 15 min. Serve with the reserved barbecue sauce mixture.

CHICKEN IN COCA-COLA

Steps:

• Melt the butter/margarine in the pot at medium heat.
• Add the garlic.
• Once the garlic is browning, add your chicken pieces.
• When chicken is lightly browned on both sides, add the onions diced.
• Once onions are almost fully cooked, add the oxtail soup.
• Stir lightly to spread the oxtail over the chicken pieces, then add half the can of coke and continue stirring at medium heat.
• Boil your potatoes and carrots (seperately) in the meantime. I prefer to do them in the microwave which is fairly quick.
• When the sauce has begun to thicken, add the potatoes and carrots cut into bite sizes.
• Simmer at low-medium heat.
• Add the bay leaf.
• Taste it, if it's too sour still, add a bit more coke.
• Serve warm over a bed of rice or pasta.

COLA CHICKEN

Steps:

• In a large wok or similar, heat the oil over medium heat for 1 minute, then add the chicken and garlic. Season with paprika and herbs, and cook for 10 minutes.
• In a saucepan, combine the cola, stock and passata and cook on a high heat for 5 minutes, then add to the chicken.
• Add the peppers and onions to the chicken, then cover and cook on a medium heat for 15 minutes.
• Add the peas, sweetcorn and beans, bring to the boil and then cover and simmer for 15 minutes.

SLOW COOKER COCA COLA CHICKEN

Steps:

• Spread the chicken breasts in the bottom of a 6-quart crockpot.
• Sprinkle the pepper, minced onion flakes, and garlic salt over the chicken. Pour ½ cup of the barbecue sauce over the chicken.
• Pour 1 cup Coca-Cola into the slow cooker.
• Cover and set on a high setting for 4 hours or low for 6 to 7 hours.
• After the chicken has cooked for about 3 hours on high (or 5 hours on low), drain all liquid from the slow cooker, leaving the chicken in the pot. Add the remaining ½ cup of Coca-Cola and the remaining 1 cup of barbecue sauce to the slow cooker. Continue cooking for the remaining hour.
• Serve whole with sauce spooned over the top or shred chicken and mix with excess sauce.