Sunday, March 27, 2011 Cherry Crush Soda Can Chicken

I guess I'm on a soda can chicken kick. Today's chicken found itself covered in a mixture of cocoa, paprika, chili, cumin, coriander, salt and pepper. It also found itself with half a cherry soda up it's you know what. Hour and a half at 350 surrounded by Yukon Gold and sweet potatoes...

That shockingly red sauce you see is the other half can of Cherry Crush reduced on the stove with a spot of vinegar and a scored Peter Pepper. I always get questions about the Peter Peppers. They are indeed a real pepper - super spicy and shaped like a "peter." I have two bags of them in my freezer. Because they are so spicy I only put a few shallow cuts in the pepper and throw it in whole (so I can take it out whole.)

Once the sauce reduced I added a bit of cornstarch to thicken it and then I gave it a taste. Mucho fuego! I put in a spot of corn syrup to dampen the fire.

This was a super tasty incarnation of the soda can idea. The cocoa and chili totally worked. The skin was amazing, crunchy and flavorful. The sauce was out of control tasty and the chicken was super tender and moist. This dinner shall be repeated!

Bang on, my peeps!



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