Friday, November 4, 2011

7-Up Can Chicken

I never tried doing a 7-Up can chicken before.  (Conventionally, this is called "Beer Can Chicken" because a beer can is used, but we hardly ever have beer in the house, so I experimented using the soft drink instead.)  I'd always heard that a chicken roasted this way makes it succulent and super-moist, and I was pleasantly surprised to find all the rumors were true.  ;)  I've made it many times, and while the skin is deliciously crispy, the meat practically overflows with juiciness.  Even the breast meat.  I hope you try this and enjoy it as much as we do!  :)

Couple of things to note: It's a good idea to use gloves (vinyl, latex, nitrile, etc.) when rubbing the spices into the chicken, on both the interior & exterior. If you have nails like I do, it will save discoloration of your fingernails from the paprika.  Also, I alternate the sides for this, from roasted-alongside veggies, to Cripsy Smashed Potatoes & Carrots.  They're both excellent & simple-to-make sides with this chicken.  Yum!

Just a sampling of some of the ingredients needed...
Dry rub--
½ C brown sugar
2 Tbsp Kosher salt
2 Tbsp garlic powder
1 Tbsp paprika
2 tsp tarragon
1 tsp coarse ground black pepper

Can marinade-- 
½ can 7-Up
¼ C chicken stock
¼ C soy sauce
¼ rice wine vinegar

Make chicken rub -- Using an an airtight container, mix all the sugar & spices by pouring into container, sealing, and then shaking. Makes enough rub for 2 whole chickens.  If only roasting one chicken, divide in half and store unused spices in an airtight container.

Preheat oven to 375°F and ensure that wire racks are placed as low as possible.  Empty ½ of the 7-Up so there is room for the other liquids in the can. Pour chicken stock, soy sauce, and rice wine vinegar directly into the can so they're all mixed together.  Generously sprinkle about of the spices inside the chicken cavity, rubbing it in as much as possible. Place the now-full 7-Up can in the middle of a shallow pan. Carefully place chicken onto the can by the cavity. Using the remainder of the rub mixture, cover the entire exterior of the chicken (including under the wings!) and massage the spices into the skin, coating evenly.

If desired, baby potatoes and other vegetables can be spread around the base of the pan around the chicken for simultaneous roasting.  Place pan (uncovered) in pre-heated oven on the lowest rack possible.  Roast for 1h 30m.

Let rest for at least 10 minutes after removing from the oven and before serving.  Serve with roasted vegetables, or can also be served with Cripsy Smashed Potatoes & Carrots.  ;)



  1. That dry rub sounds great! We're grilling chicken tomorrow night (bought a new grill) so maybe I'll give it a try. I might just skip the beer can and use the rub.

  2. Cool! Let me know how it goes, Anna! :)

  3. Success! I would have to say the dark meat areas could have used a bit more time in the oven.. maybe another 20 min. (ovens vary) But the consensus claimed it "yummy - it would like to eat it again". Thanks!!!