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.
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.
Time 1h55m Yield 4 servings Number Of Ingredients 19 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.
Time 45m Yield 6 Number Of Ingredients 13 Steps:
Season chicken with salt and pepper to taste. Heat oil and butter in a very large skillet over medium high heat. Add chicken and saute until golden on one side, 3 to 5 minutes. Turn and repeat on other side. Repeat in batches until all chicken is browned; place on plate or platter and set aside. In same skillet, saute mushrooms until golden. Stir in garlic and green onion and saute until soft. Sprinkle flour onto mixture and cook, stirring, until mixture is a light color (1 to 2 minutes). Stir in cola beverage, broth, parsley, bay leaf and rosemary and simmer for about 5 minutes, stirring. Return chicken to skillet, bring to a boil, cover and simmer gently for 25 to 30 minutes or until tender and cooked through (no longer pink inside).
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.
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.
Time 55m Yield Serves 4 Number Of Ingredients 0 Steps:
In a large wok or similar, heat the oil over medium heat for 1 minute, then add the chicken and garlic. Season with paprika and herbs, and cook for 10 minutes. In a saucepan, combine the cola, stock and passata and cook on a high heat for 5 minutes, then add to the chicken. Add the peppers and onions to the chicken, then cover and cook on a medium heat for 15 minutes. Add the peas, sweetcorn and beans, bring to the boil and then cover and simmer for 15 minutes.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Place chicken in 9 x 13-inch casserole dish. Sprinkle with salt and pepper. Mix ketchup, cola, and Worcestershire sauce; pour over chicken. Cover and bake at 350 degrees Fahrenheit for 50 minutes.
Time 10m Yield 1 serving Number Of Ingredients 5 Steps:
Heat the olive oil in a medium nonstick skillet over medium heat. Add the chicken wings and sear for 1-2 minute per side, until just crispy. Add the soy sauce and cola and increase the heat to high. Bring to boil and cook, stirring constantly, until the sauce is reduced and syrupy and the wings are warmed through and well coated, 5-7 minutes. Garnish with scallions and serve immediately. Enjoy!
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.
