JACK & COKE CAN CHICKEN – BETTER THAN BEER CAN CHICKEN? | SAM THE COOKING GUY



We’ve made Beer Can Chicken – but how will Soda Can Chicken compare? And of course we’re going with the Original – Coke…but not just Coke…Jack Daniels and Coke! 🤤
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00:00 Intro
1:05 Making a Rub
1:26 Seasoning Chicken
2:14 Prepping the Can
2:52 Mounting the Chicken
3:15 Cooking Instructions
3:29 Making a Spray Sauce
4:15 Making a Sauce
5:02 Spraying Chicken
5:40 Basting Chicken
6:27 Chicken Reveal
7:02 Carving Chicken
7:36 First Bite
8:11 Outro

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About the Author: Marvellous Recipes

50 Comments

  1. Ha just saw a video of beer can chicken test from a real chef. the test with a chicken with out the can beer proved the beer chicken did nothing to the chicken. someone probably a drunk has been selling BS can holder to fools. this vid probably the same thing. Coke did nothing to flavor the chicken…ha👎👎

  2. Hello Sam, I watch pretty much every post you do. You have asked "what to make next" my mother used to make French Crapes from scrape when i was a kid..she past at 54 and i wasn't able to find her recipe. The filling changed.. applesauce was her go to, but sometimes we got blueberries. I so love your Evo!! Tring to convince my wife i need one!
    Thanks,

    Bob Going
    St, Louis, MO.

  3. you say "recipe below" but I don't see it anywhere. If I click on "my recipes" and look up jack and coke chicken it just takes me to a link to this video. Where can we find the recipe?

  4. Hey Sam, word of advice, never use the actual can to cook the liquids in, they have inks that will give off fumes when burning and plastic linings to protect the flavor of the beer or soda.
    They sell cast irone units that you pour the liquids into, and sit the poultry on top. No toxic fumes if you use one of those. I have used one for years, and they work great.

  5. You Don’t know what you are doing. Cut the top 3rd of the cam off to allow significant more evaporation. Then, absolutely key, stuff the top hole with foil to seal all the evaporation into the chicken.

  6. Do you put the actual WRITTEN recipe anywhere? I see links to just about everything under the sun, but I rarely ,if ever, see the actual recipe. I'm not trying to be sassy. I just do better with a recipe tan following a video.

  7. Gonna try this soon!

    Chicken (wings) and cook is a modern classic for Hong Kong Cuisine 🙂 this seems like such a nice twist (to both chicken wings + coke and Beer can chicken <3 )

  8. I've done coke can chickens for years, is there any concern about the paint on the can transmitting anything over to the chicken? Like I said I've done it for years but someone said this to me..👍🏼👍🏼

  9. I have that stainless steel tube welded to a 6 inch square stainless steel plate for doing this exact same thing. Fill the tube with beer, coke , butter, seasonings, whatever, and it works great. Another great use for a can of coke or even diet coke, is to set a 3-4 pound pork butt in a crock pot, add a few cloves of garlic, all your normal seasonings, then pour the can of coke over the top, lid it, let it cook on low for 12 hours, then pull it out, tear it apart with 2 forks, fry it in small batches until crispy, and you have the best Carnitas ever.

  10. I love your shows. They are fantastic. From content to production…first class. I tried this chicken and it turned out awesome. However, I know that whether you have Jack and Coke, beer or water up the chicken's cavity, the flavors remain the same. Thanks for sharing and keep on inspiring! You neighbour from the north, Bradford Canada

  11. Just put water in the can and you'll get the same result. Tried it and tested it. All of what makes the drink just concentrates in what remains in the can. Get your rub right and you'll get the same results every time regardless of what's in the can.

  12. I was born and raised in Waxahachie, and would love to give you guys the dime tour. There is currently a huge Halloween theme park going on, but in April and May, there is a huge Ren Faire. I know the owners of that place, and could arrange a tour. It could make for some damned good video, and that faire has some pretty killer kitchens. Pittman is mostly a Texas BBQ guy, but you both could make a great collab. Let me know if you want more info.

  13. Sam, I knew there was something I liked about you.😜. I’m a huge fan of Matt and Meat Church also. If you haven’t been to his business in TX, AWESOME.

    Keep up the great work. Keep on cooking.👍

    P.S. I’m a big fan of yours as well.

  14. The can-up-the-butt technique is pure fail. Chicken is fully cooked at 170° internal temp,liquids boil at 212°f. None of that liquid ever touches any of the meat,so doing it that way is a huge waste of time. Lay the whole chicken breast down in a pan,pour your marinade over it,then baste ever 30 min.

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