Cola Sauce Chicken Food

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.

WHISKEY COLA CHICKEN WITH BEETS AND SWEETS

Steps:

• Preheat oven to 375 degrees F.
• Boil the beets in salted water until softened, approximately 20 minutes. Using a rag and gloves, peel your beets. Cut into 1-inch wedges and set aside.
• Cut the sweet potatoes into 1-inch wedges. Place in a roasting pan with approximately 1/2 inch water. Top with margarine, cover pan with foil and bake until al dente, 15 to 20 minutes.
• Next, trim all fat off chicken thighs and discard. Set chicken aside. Whisk together honey, cola, whiskey, mustard, sriracha, ginger powder, 2 tablespoons blended oil and 1 teaspoon chopped garlic in a medium bowl. Set aside half the sauce for later, then add the chicken thighs to the remaining sauce. Mix until the chicken is fully coated, then place on a parchment-lined sheet pan and bake until sauce and chicken start to darken and the internal temperature is at least 165 degrees F, 15 to 20 minutes.
• Meanwhile, add the remaining 2 tablespoons oil to a saute pan set on medium-high. Once oil is hot, add diced onion and remaining teaspoon chopped garlic and cook until the onions and garlic turn translucent, then add sweet potatoes. Saute until the outsides of the sweet potatoes crisp up, 7 to 10 minutes.
• Toss beets and kale together in a mixing bowl. Add sweet potato mixture directly from the saute pan while hot. Mix all together, then add cilantro, parsley, rosemary and pepper and move to a sheet pan. Place in the oven to heat and crisp kale, approximately 5 minutes. Remove and plate with chicken. Top chicken with reserved sauce and serve.

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.

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 BARBECUE SAUCE

Steps:

• In a large saucepan, add all of the ingredients. Place it on the stovetop over medium heat and bring the sauce up to a boil. Reduce the heat to a low simmer and cook the sauce for 10 to 12 minutes, stirring occasionally.
• Once the sauce has thickened, remove it from the heat and let it cool for 10 minutes before using. If you are making the sauce ahead, let the sauce cool completely and place it into an airtight plastic container or jar and store it in the refrigerator for up to a week after preparation. Warm it before using. Discard the sauce if you see any mold forming or it produces an unpleasant odor. Coca-Cola adds more than sugar (in the form of high fructose corn syrup). It has tartness due to phosphoric acid, similar to the tartness of the vinegar that is a basic part of barbecue sauce. The flavorings in Coke are a closely held secret. Certainly, there are essential citrus oils of orange, lime, and lemon. Lab analysis has found the aromas of cinnamon, vanilla, and nutmeg, and some suspect there is lavender as well. You will also get different results based on the ketchup you use. Most brands also have high fructose corn syrup providing sugar, plus vinegar and spices that include allspice, cinnamon, cloves, and ginger. If you use your own homemade ketchup, you will have more control over what goes into your barbecue sauce.

COLA CHICKEN WINGS

Steps:

• Put the chicken wings in a pan and cover with 1 litre cola. Add the bay leaves and allspice berries. Cover and gently simmer for 20 mins. Heat oven to 180C/160C fan/gas 4. Drain the wings and pat dry. Transfer to a roasting tin and toss with the oil, then cook for 20 mins. Meanwhile, put the remaining cola, the soy sauce, ketchup, sugar and mustard in a pan and bubble until you have a thick glaze. Paint the glaze over the chicken and return to the oven for another 15-20 mins, brushing with more glaze at 5 min intervals.

COLA BARBECUE SAUCE

Steps:

• 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 a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, cool to room temperature and refrigerate. The sauce will keep for several months.

COCA COLA & KETCHUP CHICKEN FROM BARBADOS

Steps:

• Mix together the Coca Cola & ketchup in a bowl.
• Place the chicken pieces in a buttered baking dish.
• Pour the sauce over the chicken, then sprinkle with salt & pepper.
• Bake in a preheated 350 degree F oven for about an hour uncovered, until the chicken is tender and has a nice glaze.

COCA-COLA SAUCE

Steps:

• Melt butter in a medium saucepan over medium high heat and saute the onion until translucent.
• Add remaining ingredients-watch the coke-it will foam!
• -mixwell, and bring to a boil.
• Reduce heat to medium low, stirring frequently-watch it or it will burn-and simmer until thick, around 1 1/2 hours.
• That's it-great on pork and chicken.

COLA CHICKEN

Steps:

• Place chicken in 9 x 13-inch casserole dish.
• Sprinkle with salt and pepper.
• Mix ketchup, cola, and Worcestershire sauce; pour over chicken.
• Cover and bake at 350 degrees Fahrenheit for 50 minutes.

COCA-COLA BARBEQUE SAUCE

Steps:

• Combine the ingredients in a heavy 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, 6 to 8 minutes. Transfer the sauce to clean jars and let cool to room temperature, then refrigerate until serving. The sauce will keep for several months, refrigerated.
• Use as you would any sauce, noting the strong affinity this sauce has for chicken, ribs, and pork.

COLA CHICKEN

Steps:

• In a 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 chicken juices run clear.
• Remove the chicken and keep warm.
• Combine the cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Return chicken to pan; heat through.

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.

COKE COLA CHICKEN WINGS

Steps:

• measure out your ingredients in a jug and stir
• Add all of the ingredients from the jug into a frying pan along with your chicken wings
• put on a high heat till it start to boil
• Once boiling ruduce the heat to a low simmer
• Allow all the sauce to be absorbed to the wings. Stiring oftern to coat all the wing in the sauce.
• Once all the sauce has been absorbed by the wings and they are sticky remove from the frying pan and serve.

COLA BARBECUE SAUCE

Steps:

• Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.
• Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 1/2 teaspoon hot sauce, and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes. Allow to cool slightly, stir in the lime juice, and season with black pepper and hot sauce, to taste.
• Know-How: Barbecue sauces are all about balance: a sweet note offset by sour with a jolt of spice, all of which flourish in a cloud of smoke. There are lots of ways to work this magic-thick, thin, and in-between. Concocting a signature sauce is compulsory in some barbecue circles. Start with this basic riff and play with variations to suit your style.

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.

4-INGREDIENT SLOW COOKER COLA CHICKEN

Steps:

• Gather the ingredients.
• Cut the ends off the onion, peel it, and then cut it in half lengthwise. Slice the halves thinly.
• Place half of the onion slices in the bottom of the 5- to 6-quart slow cooker crockery insert.
• Place the chicken pieces on the onion layer. Sprinkle lightly with kosher salt and freshly ground black pepper.
• Top the chicken with the remaining onion slices.
• In a small bowl, combine the ketchup and cola or Dr Pepper. Mix to blend thoroughly.
• Pour the cola and ketchup mixture over the chicken pieces in the slow cooker.
• Cover the pot and cook on low for 4 1/2 to 7 hours, or until the chicken is fully cooked but not yet falling apart. If you want it shreddable, go for the longer time of 7 hours. The minimum safe temperature for chicken is 165 F (73.9 C). If in doubt, check for doneness with an instant-read food thermometer inserted into the thickest part of the chicken (not touching bone).
• Serve whole pieces and the onion slices on a platter with the sauce or shred the chicken and serve with the sauce on buns. Enjoy.

CHERRY COLA BARBECUE SAUCE

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely. DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate.

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.