Instructions
- Soak the wood chips in water for at least 30 minutes.
- Soak the wood chips in water for at least 30 minutes.
- In a small bowl combine the paste ingredients.
- Using your fingers, gently separate the skin from the meat, starting at the neck and moving along the breasts. Repeat to separate the skin from the thighs and legs, starting at the tail end.
- Spread the paste evenly on the meat under the skin, making sure to coat as much of it as you can. Rub the remaining paste on the outside of the chicken. Fold the wing tips behind the chicken’s back.
- Prepare the grill for indirect cooking over medium heat (350° to 450°F) .
- Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (400°F) .
- Open the soda can and pour out about half of the soda. Using a church key–style can opener, make four more holes in the top of the can. Place the soda can on a solid surface. Plunk the chicken cavity over the can.
- Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the chicken-on-a-can to the grill, balancing the chicken on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until the juices run clear and an instant-read thermometer inserted in the thickest part of the thigh (not touching the bone) reaches 165°F , 1¼ to 1½ hours. Carefully remove the chicken-on-a-can from the grill (do not spill the contents of the soda can, as it will be very hot). Let the chicken rest for 10 to 15 minutes (the internal temperature will rise a few degrees during this time). Carefully lift the chicken from the can and cut into serving pieces. Serve warm.
- Drain and add the wood chips to the smoker box of a gas grill, following manufacturer instructions, and close the lid. When the wood begins to smoke, transfer the chicken-on-a-can to the grill, balancing the chicken on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until an instant-read thermometer inserted in the thickest part of the breast (not touching the bone) reaches 165°F , 1¼ to 1½ hours. Carefully remove the chicken-on-a-can from the grill (do not spill the contents of the soda can, as it will be very hot). Let the chicken rest for 10 to 15 minutes (the internal temperature will rise a few degrees during this time). Carefully lift the chicken from the can and cut into serving pieces. Serve warm.
- Drain and add the wood chips to the charcoal, following manufacturer instructions, and close the lid. When the wood begins to smoke, transfer the chicken-on-a-can to the grill, balancing the chicken on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until an instant-read thermometer inserted in the thickest part of the breast (not touching the bone) reaches 165°F , 1¼ to 1½ hours. Carefully remove the chicken-on-a-can from the grill (do not spill the contents of the soda can, as it will be very hot). Let the chicken rest for 10 to 15 minutes (the internal temperature will rise a few degrees during this time). Carefully lift the chicken from the can and cut into serving pieces. Serve warm.
- Transfer the chicken-on-a-can to the grill, balancing the chicken on its two legs and the can, like a tripod. Grill above foil pan, over medium heat, with the lid closed, until the thickest part of the breast (not touching the bone) reaches 165°F , 1¼ to 1½ hours. Carefully remove the chicken-on-a-can from the grill (do not spill the contents of the soda can, as it will be very hot). Let the chicken rest for 10 to 15 minutes (the internal temperature will rise a few degrees during this time). Carefully lift the chicken from the can and cut into serving pieces. Serve warm.
Paste
Special Equipment
- 2 large handfuls hickory wood chips
- church key–style can opener
- instant-read thermometer
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