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+-- Thread: That Coke-brined chicken! (/showthread.php?tid=34641)
That Coke-brined chicken! - foodfiend - 06-17-2007
Wow. It's so good that I'm taking a chicken and kosher salt to my parents when we visit next weekend and making them dinner (they will provide the Coke!).
And "spatchcocking" that chicken-- so easy! I worried about it, bought new (sharp!) scissors, and read the instructions over and over. And it was as simple as it sounded. I had no problems at all-- thanks to everyone for their help. I love learning new cooking techniques!
Re: That Coke-brined chicken! - DFen911 - 06-17-2007
Ah another believer
When I said this was THE grilled chicken to beat I wasn't kidding
Re: That Coke-brined chicken! - Half_Baked - 06-17-2007
Thank you both for the review! This recipe will fit right in with my weight loss program.
Re: That Coke-brined chicken! - cjs - 06-01-2011
I'll bet this is what I bought that bottle of Coke (in pantry) for.....now to find the recipe.
Re: That Coke-brined chicken! - Mare749 - 06-01-2011
Here you go, Jean.
* Exported from MasterCook *
Coke-brined Grilled Chicken
Recipe By : Cuisine at Home Magazine
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE CHICKEN AND BRINE--
1 whole chicken (4-6 lb.)
1 liter coca-cola
1/2 cup kosher salt
FOR THE RUB
Combine -- rub over chicken and grill:
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 tablespoon dry mustard
2 teaspoons paprika
1 SERVE WITH:
Bourbon BBQ or Sweet Carolina Dipping Sauce
Butter fly the chicken. Poke about 6 holes in the underside of each chicken half--this helps the brine to soak deeply into the meat. Combine the Coke and salt in a large resealable plastic bag, stirring to dissolve the salt. Place the chicken halves in the brine, seal the bag, and refrigerate for 2 hours. Preheat the grill to high.
Combine the rub ingredients in a bowl. Remove the chicken from the brine and pat dry with paper towels (discard the brine). Rub the paste over the chicken, then let it stand for 15 minutes.
Turn 1 side of the grill to low (maintain high heat on the other side). Arrange both chicken halves on the low-heat section, skin side down. Top the halves with a cast iron skillet and a brick. Cover and grill for 10 minutes, then rotate the chicken 45°. Reposition the skillet and brick on the chicken; grill for 10 more minutes, or until skin is crispy and brown.
Flip the chicken over and grill, without weight, for 20-30 minutes, or until it's 180° in the thigh.
Serve chicken with dipping sauces.
Source:
"CuisineAtHome, June 2007, pg 7"
Re: That Coke-brined chicken! - cjs - 06-01-2011
Thanks Maryann - even if it wasn't this one, this does sound very good.
Re: That Coke-brined chicken! - BarbaraS - 06-01-2011
Quote:
Turn 1 side of the grill to low (maintain high heat on the other side). Arrange both chicken halves on the low-heat section, skin side down. Top the halves with a cast iron skillet and a brick. Cover and grill for 10 minutes, then rotate the chicken 45°. Reposition the skillet and brick on the chicken; grill for 10 more minutes, or until skin is crispy and brown.
Flip the chicken over and grill, without weight, for 20-30 minutes, or until it's 180° in the thigh.
Serve chicken with dipping sauces.
Do you use the side of the grill on high heat during this recipe?
Barbara
Re: That Coke-brined chicken! - cjs - 06-01-2011
No, the chicken would grill over the low heat side.
Re: That Coke-brined chicken! - BarbaraS - 06-01-2011
Ahhhh, thank you...
Barbara
Re: That Coke-brined chicken! - DFen911 - 06-09-2012
Bumping this cause it's grill season and it's what I'm doing tonight for dinner