Hy-Vee Recipes and Ideas

Directions

1. Step1

   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.

2. Step2

   Pat chicken dry with paper towels. Brush outside of chicken with olive oil; sprinkle inside and outside with 2 tablespoons brown sugar bourbon seasoning.

3. Step3

   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.

4. Step4

   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.

5. Step5

   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.

6. Step6

   Carefully remove chicken from grill; transfer chicken on can to a clean cutting board. Loosely cover with foil; let rest 15 minutes.

7. Step7

   To serve, remove chicken from soda can; discard soda in can. Carve chicken and serve with additional barbeque sauce.