Preheat a charcoal or gas grill for indirect cooking over medium-high heat (375 degrees). Cut a 2-1/2 foot sheet of foil. To make a roasting rack, tightly roll foil lengthwise into a rope. Form foil rope into a ring; set aside.
Sweeten up your barbeque chicken with brown sugar bourbon seasoning and Dr Pepper. You'll love this sweet, tangy, and savory take on a beer can chicken.
Servings and Ingredients
|1 100% natural fresh young whole chicken|
|1 tbsp. Gustare Vita olive oil|
|3 tbsp. brown sugar-bourbon seasoning, divided|
|2 (7.5-oz.) cans Dr Pepper soda, divided|
|1 c. That's Smart! original barbeque sauce|
Things To Grab
- Charcoal or gas grill
- Aluminum foil
- Paper towels
- Silicone pastry brush
- Meat thermometer
Pat chicken dry with paper towels. Brush outside of chicken with olive oil; sprinkle inside and outside with 2 tablespoons brown sugar bourbon seasoning.
Pour 1-1/2 cans Dr Pepper into small saucepan; set aside. Place the can containing the remaining soda on a flat surface. Place chicken, cavity side down, onto the can so chicken is upright. Use the legs and can to form a tripod by pulling the legs forward to support the chicken.
Place foil ring on grill rack over indirect heat. Place chicken on the soda can in center of foil ring, using ring to stabilize chicken on grill. Grill 1-1/4 to 1-1/2 hours, or until internal temperature reaches 165 degrees in thickest part of breast.
Meanwhile, for sauce, stir remaining 1 tablespoon brown sugar bourbon seasoning and barbeque sauce into soda in saucepan. Bring to boil; boil 9 to 13 minutes or until reduced by half, stirring frequently. Remove from heat; set aside.
Carefully remove chicken from grill; transfer chicken on can to a clean cutting board. Loosely cover with foil; let rest 15 minutes.
To serve, remove chicken from soda can; discard soda in can. Carve chicken and serve with additional barbeque sauce.
Hy-Vee Test Kitchen