Summer’s all about grilled chicken & fresh corn on the cob. This is one of my favorite recipes for grilled chicken. Whenever I make it for company, I always get asked for the recipe.
COCA COLA GRILLED CHICKEN
Serves 2 to 4
Chicken and Brine:
1 whole chicken (4 – 6 lbs.), cut in half
1 liter Coca-Cola
½ cup kosher salt
Wet rub:
¼ cup (4 tablespoons) olive oil
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon dry mustard
2 teaspoons paprika
On the underside (skinless side) of the chicken halves, make vertical cuts to the bone along the drumsticks and thighs, for faster and more even cooking. Place Coca-Cola and salt in a large Zip-loc bag and swish around until well-mixed. Add chicken halves, and place the bag in a large bowl to catch any drips. Refrigerate for 2 hours (no more).
Mix together wet rub ingredients. Remove the chicken from the bag and discard the brine. Pat dry with paper towels. Apply the wet rub and let stand for 15 minutes, while the grill is heating.
Set one side of the grill on high and the other side on low. Place the chicken, skin side down on low heat side. To achieve maximum contact with the grill, weigh it down with a cast-iron skillet into which a brick (or other heavy, non-flammable object) has been placed. Cover and grill for 10 minutes, then rotate the chicken 45 degrees. Reposition the skillet and brick on the chicken and grill for 10 more minutes, or until the skin is crispy and brown.
Flip the chicken over and grill, without weight, for 20 to 30 minutes, until a thermometer inserted into thickest part of a thigh reads 178 to 180 degrees. For maximum juiciness, melt ½ stick of butter and inject into the meat with a sharp-tipped turkey baster as it’s cooking (highly recommended!).
Let rest for 10 minutes, uncovered, before serving.
Meanwhile, prepare honey-mustard dipping sauce:
In a small saucepan, mix together:
¼ cup honey
¼ cup apple cider vinegar
¼ cup prepared yellow mustard
½ teaspoon kosher salt
Simmer over low heat for 5 minutes. Off heat, season with red pepper flakes and more salt, if necessary. Serve warm, in individual serving cups, to the side of each plate.
