Cherry Cola Chicken Recipes

Steps:

• Make the sauce: In a medium saucepan, whisk together the ketchup, cherry cola, Worcestershire sauce, apple cider vinegar, brown sugar, molasses, and Cajun seasoning. Bring to a simmer over medium heat. Cover and cook for 15-20 minutes, whisking occasionally, until thickened. Remove the pot from the heat.
• Preheat the air fryer to 400°F (200°C).
• Make the chicken: In a medium bowl, toss the chicken, yellow mustard, hot sauce, Cajun seasoning, salt, and pepper together until the chicken is fully coated.
• Add half of the cornstarch and coat one side of each piece of chicken. Add the remaining cornstarch and toss until the chicken is completely coated.
• Transfer the chicken to the air fryer tray and spray both sides with nonstick spray. Set the chicken in the air fryer and cook for 15-20 minutes, flipping halfway, until the internal temperature of the chicken reaches 165°F (75°C) and the outside is crispy and golden brown.
• Meanwhile, make the slaw: Toss together the cabbage and carrot in a large bowl.
• In a small bowl, whisk together the white balsamic vinegar, olive oil, Dijon mustard, agave syrup, lemon pepper, and celery seeds. Season with salt to taste. Pour about half of the dressing over the cabbage mixture and gently toss to coat. Slowly add more until the slaw is dressed to your liking. Store any leftover dressing in an airtight container in the fridge for up to 2 weeks.
• Assemble the sandwiches: Squeeze some of the cherry cola barbecue sauce onto each bottom bun, then top with pickle chips, a piece of fried chicken, more barbecue sauce, slaw, and the top bun.
• Enjoy!

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:

• Combine the cherries, vinegar, mustard, fennel seed, salt and garlic in a blender. Puree until smooth. Place the chicken pieces in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and toss to coat. Marinate in the refrigerator for 2 hours.
• Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to 450 degrees F or medium-high heat with indirect heat on one side.
• Remove the chicken pieces from the marinade and place on a baking sheet; reserve the marinade. Drizzle with the olive oil. Place the chicken on the grill over direct heat and cook undisturbed for 4 minutes. Flip the chicken, move to indirect heat and baste with the marinade. Cover the grill and roast until the chicken is cooked through, about 30 minutes. Remove to a platter and sprinkle with the fennel pollen.

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:

• 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:

• 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.

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:

• 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.

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:

• In a large skillet, combine first five ingredients. Bring to a boil; boil for 1 minute. Add chicken; stir to coat. Reduce heat to medium; cover and simmer for 20 minutes. , Uncover; simmer for 45 minutes or until a thermometer reads 180°.