Cherry Coke Chicken Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray, then line with parchment and spray the parchment.
• Combine the cake mix and pudding mix in a stand mixer fitted with the paddle attachment and mix on low speed to blend. With the mixer still running, add the egg whites, cherry cola and vegetable oil and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes. Fold in the maraschino cherries. Divide the batter between the prepared baking pans; smooth into even layers using an offset spatula.
• Bake until a skewer inserted in the center comes out clean and the edges pull away from the sides of the pan, about 15 minutes. Transfer to a rack and let cool in the pans, about 10 minutes, then turn out onto racks and let cool completely, about 1 hour.??
• For the frosting: Mix the confectioners' sugar, butter and salt together in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase the speed to high and whip until light and fluffy, 3 to 5 minutes. Add the maraschino cherry liquid and continue to whip until bright pink and spreadable. Add the chopped cherries and mix on low speed until evenly distributed.
• Using a serrated knife and sawing in long, even strokes, carefully halve the cake layers horizontally. Place 1 layer, cut-side up, on a platter or cake stand; spread 1 1/2 cups frosting on top. Stack another cake layer on top and spread another 1 1/2 cups frosting on top. Repeat with the remaining 2 cake layers, then cover the top and sides with a thin layer of frosting (this is the crumb coat) and use a bench scraper or large offset spatula to smooth out the sides and top (it's okay if some cake shows through). Refrigerate 15 minutes, then add another 1/2-inch layer of frosting to the top of the cake and smooth out to make a perfectly flat top. Refrigerate until ready to cover with ganache.
• For the ganache: Meanwhile, place the chocolate in a heatproof bowl and heat the cream in a small saucepan over medium-high heat until beginning to boil. Pour the cream over the chocolate and let sit, stirring occasionally, until the mixture is completely smooth and the chocolate is melted, about 5 minutes. Let cool 30 minutes, then pour over the chilled cake so that the top is completely coated and chocolate drips decoratively down the sides. Let set at room temperature 30 minutes, then top with the whole cherries in the center of the cake and serve.

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.

Steps:

• In a bowl, mix the flour, poultry seasoning, salt and pepper.
• Butterfly the chicken breasts and pound them to about 1/2" thickness.
• Dredge them lightly in the flour mixture.
• In a large skillet over medium heat, saute the onions in the olive oil until soft.
• Add the chicken to the skillet and cook until browned on one side, about 4 minutes.
• Turn chicken and brown the other side for a few minutes more.
• Add the Coke, cherries, garlic and balsamic vinegar.
• Cover, reduce heat and simmer for 15 minutes or until chicken is cooked through.
• Remove chicken and keep warm.
• Dissolve corn starch in water, then add to sauce mixture, and simmer until sauce is thickened and glossy.
• Pour over chicken and serve.

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.

Steps:

• Season chicken and place in broiler until brown.
• Combine all but the cherries and sherry.
• Pour over the chicken and cover with foil and bake at 325 degrees for 30 minutes.
• Add the wine and cherries and continue baking for another 15 minutes. Remove foil and still continue to bake an additional 15 minutes uncovered. Check for doness.
• Serve with rice.

Steps:

• Place everything in a wide-bottomed pot.
• Cook over low heat until chicken is tender.
• Cook until coke is nearly gone; take care to watch it.
• Remove from heat when coke becomes a sticky sauce.

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely. DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate.

Steps:

• combine all ingredients in a saucepan and bring to a boil.
• reduce heat and simmer for 1 hour, stirring occasionally.

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.

Steps:

• Stir together your sauce ingredients, and pour over your chicken pieces in the baking dish.
• (you can choose to leave this in the fridge to marinate a few hours, or go ahead and put it in the oven right away).
• Bake at 375 degrees for 1 hour to 1 hour 30-mins depending on the size of pieces you used. (I've never had this burn on to the bottom of a casserole dish.. Around the sides of the pan, the sauce will bubble up a little and carmelize, but everything should come clean with a regular hot water and soap soaking). Feel free to spritz your baking dish with cooking spray though if you've had trouble with things burning on to your pans.
• This recipe offers possibilities to add spices to suit your taste, so please, experiment!

Steps:

• Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. , Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.