EASY COLA CHICKEN
The kids won't complain about dinner tonight when they hear they're having Cola Chicken. Simple and tasty with only a few ingredients.
Provided by Jenuine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 23.6 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 812.8 mg, Sugar 21.3 g
COLA CHICKEN
"Our daughters, Tricia, 7, and Kristin, 10, love to serve this tender chicken with instant mashed potatoes and peas when they have friends over for dinner," writes Keri Scofield Lawson of Fullerton, California. A can of cola gives the savory barbecue sauce a flavor boost.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 211 calories, Fat 8g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 804mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 7g protein.
BEER CAN CHICKEN WITH COLA BARBECUE SAUCE
Provided by Food Network
Categories main-dish
Time 2h35m
Yield 2 to 4 servings
Number Of Ingredients 21
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.
SOY-GARLIC GLAZED COLA CAN CHICKEN
Crack open a can of cola for a more kid-friendly version of beer can chicken.
Provided by Food Network Kitchen
Categories main-dish
Time 4h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Marinate the chicken: Place the chicken in a large resealable gallon-sized plastic bag and add half of the can of cola, 2 sliced garlic cloves, 2 smashed ginger coin and 1/2 cup soy sauce. Seal the bag, put it in a rimmed dish and marinate for at least 2 hours or up to overnight in the refrigerator, flipping the bag periodically for even distribution of the marinade.
- Make the glaze: Meanwhile, combine the sake with 3 tablespoons brown sugar, 1/3 cup water and the remaining 1/2 cup soy sauce, 4 sliced garlic cloves, and 2 smashed ginger coins in a small saucepan. Bring to a gentle simmer and cook for 5 minutes to develop flavor. Using a fork, stir the cornstarch in a small bowl with 1 tablespoon water. Whisk the cornstarch slurry into the sauce. Simmer the sauce for 1 minute more. Remove from the heat and add 1 teaspoon vinegar. Cool to room temperature, then strain, discarding the solids. Set aside 1/4 cup for drizzling at the end.
- Make the pickled peppers: Place the sliced peppers in a medium bowl. Bring 1/2 cup of water to a boil with 1/2 teaspoon salt, then pour over the peppers. Let sit 10 minutes, then drain. Return the peppers to the same bowl. Add 1/4 cup vinegar, 2 tablespoons water, 1/2 teaspoon salt and remaining tablespoon of brown sugar, and stir to dissolve. Set aside.
- Take the chicken out of the fridge 30 minutes before cooking. Remove from the marinade, and pat dry with paper towels. (Discard the marinade.)
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Lightly sprinkle the chicken all over with salt and pepper, and place its cavity over the cola can so that the chicken is sitting upright. Carefully put the chicken on the can on the indirect side of the grill, with the back facing the hotter side. Cover and cook until an instant-read thermometer inserted in the breast (avoiding the bone) reads 140 degrees F, 35 to 40 minutes. Baste the chicken all over with the glaze and cover for 5 minutes. Turn the chicken so that the breast is facing the hotter side. Baste a second time, and cover again until the thermometer reads at least 165 degrees F in the thickest part of the thigh, about 25 minutes more. Carefully remove from the grill and let rest 20 minutes before carving. Drizzle with some of the glaze and sprinkle with the sesame seeds. Serve the pickled peppers on the side.
SLOW COOKER COCA COLA BARBECUE CHICKEN RECIPE
Number Of Ingredients 5
Steps:
- Peel onion and cut into quarters. Cut lemon into quarters. Place chicken breasts in crock pot. Place onion and lemon quarters on top. Pour in entire bottle of BBQ Sauce and entire can of Coke. Cover and cook on low for 6-8 hours or high for 3-4 hours.
CROCK-POT COCA COLA CHICKEN
OPTIONS: (1) Serve as main dish. Make gravy - Pour remaining juices in saucepan. Mix 1 to 2 Tablespoons corn starch and approximately 1/4 to 1/3 cup cold water. Add to saucepan. Gradually, bring to a boil. Add more water, if gravy too thick. Great with potatoes and/or stuffing. (2) Add to other chicken dishes, such as chicken fried rice. (3) Shred chicken, using two forks. Serve on small hamburger buns. (4) Cut chicken into chunks and add fruit and/or vegetables for chicken salad.
Provided by CelebrationFL
Categories Chicken
Time 6h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Salt and pepper chicken to taste.
- Put chicken in crock.
- Add onions.
- Add cola and ketchup.
- Cook on low 6-8 hours.
FAVORITE COLA CHICKEN
Everyone who tries this chicken asks for the recipe. They're surprised to hear that soda is the secret ingredient! -Jean Jarvis, Wautoma, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, combine first five ingredients. Bring to a boil; boil for 1 minute. Add chicken; stir to coat. Reduce heat to medium; cover and simmer for 20 minutes. , Uncover; simmer for 45 minutes or until a thermometer reads 180°.
Nutrition Facts : Calories 234 calories, Fat 10g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 434mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
BBQ CHERRY COLA CHICKEN LEGS
Sweeten up your mealtime with BBQ Cherry Cola Chicken Legs. BBQ Cherry Cola Chicken Legs are made with HEINZ™ Texas BBQ sauce for a balanced taste of sweet and spicy. Try the taste sensation that is BBQ Cherry Cola Chicken Legs with your family today.
Provided by My Food and Family
Categories Home
Number Of Ingredients 3
Steps:
- Mix cola and barbecue sauce until blended. Pour 1 cup cola mixture over chicken in medium bowl; toss to evenly coat chicken with cola mixture.
- Refrigerate 1 hour to marinate.
- Heat grill to medium-low heat. Remove chicken from marinade; discard marinade. Reserve 1-1/4 cups of the remaining cola mixture for serving with the cooked chicken. Grill chicken 30 min. or until done (165°F), turning and brushing occasionally with remaining cola mixture.
- Serve chicken topped with the reserved cola mixture.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COLA BBQ CHICKEN
My dad has been making a basic version of this family favorite for years. I've recently made it my own by spicing it up a bit with hoisin sauce and red pepper flakes. Sometimes I let the chicken and sauce simmer in my slow cooker. -Brigette Schroeder, Yorkville, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the first 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Reserve 3/4 cup for serving., Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting occasionally with remaining sauce during the last 5 minutes of cooking. Serve chicken with rice and reserved sauce.
Nutrition Facts : Calories 213 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 298mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 21g protein.
COLA-BRINED CHICKEN WINGS
These easy wings make a great meal when paired with rice and a veggie, or as part of a picnic with potato salad and baked beans.
Provided by littlebitsmommy3105
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Pour 1/2 cup kosher salt and the cola into a resealable plastic bag, mix until the salt dissolves. Add the chicken wings, coat with the brine, squeeze out excess air, and seal the bag. Brine in the refrigerator for 2 hours. While the chicken is brining, stir together the vegetable oil, brown sugar, 2 tablespoons kosher salt, garlic powder, black pepper, mustard powder, and paprika in a small bowl to form a paste; set aside.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Drain the chicken wings in a colander set in the sink, then pat dry with paper towels. Place the wings into a large mixing bowl, then mix in the spice paste until evenly coated.
- Grill the wings on the preheated grill, turning occasionally, until the chicken is no longer pink at the bone, 10 to 15 minutes.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 10.4 g, Cholesterol 47.7 mg, Fat 25.8 g, Fiber 1.2 g, Protein 16.6 g, SaturatedFat 4.9 g, Sodium 7183.3 mg, Sugar 7.3 g
COLA-CAN CHICKEN
I found this recipe in the spring 2004 special edition of Southern Living Magazine. This makes the best tender and moist grilled chicken I have ever had and tastes alot like the rotisserie chicken you find in some restaurant's and deli's. We actually doubled the rub ingredients and used two chickens. We ate one and I froze the other. Try it. You will not be disappointed.
Provided by Susie in Texas
Categories Poultry
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using plain cool water, thoroughly wash chicken and dry.
- Combine all ingredients for Barbeque Rub in a small bowl.
- Rub oil over skin of chicken.
- Sprinkle 1/2 tablespoon of Barbeque Rub inside the chicken body and neck cavity.
- Rub 2 tablespoons of Barbeque Rub all over the chicken.
- Try to get some rub under the skin where it is loose.
- Pour out 3/4 cup of the cola and either drink it or discard it.
- Pour remaining 1/2 tablespoon of rub into the cola can.
- It may cause the cola to fizz, somewhat.
- Holding chicken upright, place it onto the cola can, making sure the can fits deeply into the body cavity.
- Pull the legs forward to form a tripod; this will allow the chicken to stand upright during cooking.
- Refrigerate chicken and allow to marinate while you get your grill ready.
- For charcoal grills: pile your hot coals around the perimeter of the grill leaving the middle open.
- Place a drip pan in the middle of the grill.
- For gas grills: use only one burner or side.
- Place a drip pan on the unlit side.
- Place chicken directly onto the drip pan and position it to stand upright.
- Grill with lid closed for approximately 1 hour and 15 minutes or longer until meat thermometer register 180 degrees.
- NOTE: I used a 4lb chicken and it took 1 1/2 hours.
- Remove chicken from grill and let stand about 5 minutes.
- Carefully remove cola can from cavity.
- It will feel like it is stuck, but do not turn chicken on it's side as the hot cola will spill out.
- I held the chicken on both sides and pulled it up while dh was holding onto the cola can.
- This worked pretty well.
Nutrition Facts : Calories 601.3, Fat 40.3, SaturatedFat 10.9, Cholesterol 181.1, Sodium 1356.4, Carbohydrate 12.5, Fiber 0.9, Sugar 10.2, Protein 45.5
CHERRY COLA CHICKEN
I was playing around with different marinades and this seemed to go over well. This recipe can be baked in the oven if you don't want to brave the winter chill at the grill.
Provided by Sheila P.
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 6
Number Of Ingredients 4
Steps:
- In a Dutch oven, large enough to hold your chicken, combine the barbeque sauce, 1 liter of cola and grape jelly. Add the chicken and pour in more cola if needed to cover it. Bring to a boil, then simmer over medium-low heat for 1 hour, adding more cola as needed to keep the chicken covered.
- Preheat a grill for medium heat. Remove the chicken from the sauce, and place on the grill.
- Cook, turning frequently for about 20 minutes, just until the skin is crispy. Heat the leftover sauce over high heat and boil for about 10 minutes to serve alongside the chicken.
Nutrition Facts : Calories 1056 calories, Carbohydrate 104.4 g, Cholesterol 227 mg, Fat 45.8 g, Fiber 0.5 g, Protein 56.3 g, SaturatedFat 13 g, Sodium 1149.7 mg, Sugar 93 g
CROCK POT COLA CHICKEN
Walk in the door and have barbecue chicken cooked and waiting. That's exactly what this tastes like...and the crock pot does the work.
Provided by Chicopee
Categories Easy
Time 7h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and pat chicken dry.
- Salt and pepper both sides.
- Put chicken in crock pot with the onions on top.
- Add cola and ketchup.
- Cook on Low 6-8 hours.
Nutrition Facts : Calories 199.8, Fat 7, SaturatedFat 2, Cholesterol 46.4, Sodium 719.9, Carbohydrate 19, Fiber 0.7, Sugar 15.3, Protein 16.6
COCA-COLA BBQ CHICKEN
Make and share this Coca-cola Bbq Chicken recipe from Food.com.
Provided by Renee14
Categories Meat
Time 1h5m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Lay chicken in baking dish.
- Slice onion, onto chicken.
- Mix coke and ketchup and pour over chicken.
- Bake at 350 degrees for 1 to 1 1/2 hours.
Nutrition Facts : Calories 2422, Fat 139.8, SaturatedFat 39.8, Cholesterol 690, Sodium 3842.6, Carbohydrate 113.7, Fiber 3, Sugar 96.7, Protein 177.7
WEIGHT WATCHERS 4PT. COLA CHICKEN
Make and share this Weight Watchers 4pt. Cola Chicken recipe from Food.com.
Provided by MommaMac
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a skillet, mix ketchup and cola.
- Add chicken and onions.
- Bring to a boil and cover. Reduce heat to medium and let cook for 45 minutes.
- Remove lid and simmer until thickens.
DIET COLA CHICKEN
Make and share this Diet Cola Chicken recipe from Food.com.
Provided by judyjudyjudy
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spray your pan with cooking spray.
- Place chicken breasts in pan.
- Brown lightly on each side.
- Mix Ketchup and Diet Cola together.
- Pour over chicken.
- Cook for about 45 minutes or until chicken is tender.
- Very Yummy! Oven degree?
PRESSURE-COOKER COLA BBQ CHICKEN
This recipe is really easy, and the sauce is filled with sweet smoky deliciousness. It is not a thick sauce, but you can easily put a little more on the top of each sandwich if you'd like. The meat is juicy and tender, and I enjoy adding a few tasty toppings to my sandwiches: sliced dill pickles and slices of pepper jack cheese. This recipe is for a pressure cooker, but it also can be made in the slow cooker-just cook on low for 8 hours. -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Place the first 7 ingredients in a 6-qt. electric pressure cooker; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°., Remove chicken; cool slightly. Reserve 2 cups cooking juices; discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. Serve on buns with cheese and pickles., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 367 calories, Fat 10g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 971mg sodium, Carbohydrate 41g carbohydrate (18g sugars, Fiber 1g fiber), Protein 26g protein.
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.
CHICKEN IN COCA-COLA
This is a very popular meal where I come from (PERU) and it's quite a success with all ages. Easy to make and sweet to the palate.
Provided by Jimena
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter/margarine in the pot at medium heat.
- Add the garlic.
- Once the garlic is browning, add your chicken pieces.
- When chicken is lightly browned on both sides, add the onions diced.
- Once onions are almost fully cooked, add the oxtail soup.
- Stir lightly to spread the oxtail over the chicken pieces, then add half the can of coke and continue stirring at medium heat.
- Boil your potatoes and carrots (seperately) in the meantime. I prefer to do them in the microwave which is fairly quick.
- When the sauce has begun to thicken, add the potatoes and carrots cut into bite sizes.
- Simmer at low-medium heat.
- Add the bay leaf.
- Taste it, if it's too sour still, add a bit more coke.
- Serve warm over a bed of rice or pasta.
Nutrition Facts : Calories 722.4, Fat 25.3, SaturatedFat 5.9, Cholesterol 92.8, Sodium 317.8, Carbohydrate 89.6, Fiber 8.1, Sugar 43.3, Protein 36.4
COCA COLA & KETCHUP CHICKEN FROM BARBADOS
This recipe is from Barbados and the submitter to the Canadian Women's Club of Barbados says it is absolutely delicious. It certainly is easy enough for even non-cooks to prepare.
Provided by Dan-Amer 1
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 449.6, Fat 27.9, SaturatedFat 8, Cholesterol 138, Sodium 576, Carbohydrate 13.9, Fiber 0.1, Sugar 12.8, Protein 35
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