Citrus Smash "Can-Can" Chicken (and variations)

By ccavaletti

Ingredients

• 1 can citrus soda, such as Sanpellegrino Limonata
• 1 grapefruit
• 1 orange
• 1 lemon
• 1 lime
• 1/2 stick butter, melted
• 1 shallot, grated
• sugar
• salt
• pepper
• 4 lb chicken

Preparation

Step 1

Pour out half of the can of soda. Using a peeler, remove a 2-inch long, 1/2-inch wide strip of zest from each of the citrus fruits; add to can. Grate remaining zest into a bowl.

Mix in butter, shallot, and sugar. Rub butter mixture under and over skin of the chicken. Season with salt and pepper.

If using a charcoal grill, place a 9 x 13-inch disposable aluminum pan in the center of the bottom rack. Light briquettes in a charcoal chimney. When covered with ask, pour into the grill around, (not in) the pan; add the top rack.

If using a gas grill, place the aluminum pan under the top rack on one side. Heat the side without the pan to medium-high heat; leave the burner under the pan off.

Push the chicken, legs down, over the can. Thread a toothpick through the skin to close the neck opening; this will trap the flavorful steam that comes out of the can as the chicken cooks. Place the chicken on the rack over the aluminum drip pan, using the can and the legs to prop it up.

Cover and grill, rotating halfway through cooking, until an instant thermometer inserted into the thickest part of the breast registers 160º, about 1 hour.

Transfer the chicken and can to a cutting board; let rest 10 minutes. Using oven mitts (silicone ones work great), steady the chicken with one mitt and carefully twist the can with the other mitt to release.


OTHER VARIATIONS:

Jamaian Jerk

Pour out half of a 12 or 16-oz can of Jamaican style lager, such as Red Stripe. Push 1 halved habanero chile into can. In a bowl, mix 2 tsp ground ginger, 1-1/2 tsp garlic powder, 1-1/2 tsp ground all-spice, 1 tsp ground cinnamon, 1/2 tsp cayenne and 1/2 tsp grated nutmeg. (Or use 2 Tbsp plus 1 tsp jerk seasoning.)
Rub 2 tsp spice mix under the skin of a 4 lb chicken. Rub chicken with vegetable oil. Sprinkle with salt, pepper and remaining mix.


Cajun Cherry Coke

Pour out half a 12-oz can of flavored cola, such as Coca-Cola Cherry or Dr. Pepper. Spoon 2 Tbsp Cajun seasoning into can. Rub 2 tsp Cajun seasoning under skin of a 4-lb chicken. Brush outside of chicken with 1/4 c Dijon mustard. Sprinkle with salt, pepper and 2 Tbsp Cajun seasoning.


Let's Be Buds

Pour out half of 12-oz can of American-style lager, such as Budweiser. In a bowl, mix 2 Tbsp paprika, 2 Tbsp light brown sugar, 2 tsp garlic powder, 2 tsp onion powder and 1/2 tsp cayenne. Spoon 1 Tbsp spice mix into can. Rub 2 tsp under skin of a 4-lb chicken. Rub chicken with vegetable oil. Sprinkle with salt, pepper and remaining spice mix.



South of the Boarder

Pour out half of a 12-oz can of Mexican-style lager, such as Tecate. In a bowl, mix 2 Tbsp chili powder, 1 Tbsp ground chipotle chile, 2 tsp ground cumin and 2 tsp ground coriander. Spoon 1 Tbsp spice mix into can. Rub 2 tsp spice mix under skin of a 4-lb chicken. Rub chicken with vegetable oil. Sprinkle with salt, pepper and remaining spice mix.


From Everyday with Rachael Ray, July/August 2015