Cola, soy sauce and garlic give this dish an original sweet and sour taste, grilled chicken is very soft and juicy. Pickled chili peppers add piquancy. friends: 
Time: one hour. 30 min. plus pickling time Difficulty: easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 whole chicken (1.5 – 1.8 kg.)
- Jar (0.33 L) Coca-Cola
- 6 chopped garlic cloves
- 4 crushed large slices of fresh ginger
- 1 tbsp. low salt soy sauce
- 1/4 Art. sake or dry sherry
- 4 tbsp. l brown sugar
- 2 tsp corn starch
- 1/4 Art. and 1 tsp white vinegar
- 3 red fresno peppers, peeled from seeds and stems and chopped rings
- Toasted sesame seeds, for garnish
Recipes with similar ingredients: chicken, chili pepper, ginger root, starch, sesame, soy sauce, garlic, sake, cola
Recipe preparation:
- Pickle the chicken: put the chicken in a large plastic bag, add half cola, 2 chopped cloves garlic, 2 chopped slices of ginger and 1/2 tbsp. soy sauce. Close the bag, put it on a wide-edged plate and marinate in the refrigerator for at least 2 hours, but you can leave it on night. Turn the bag over periodically for even marinade distribution.
- Meanwhile, prepare the sauce: in a small saucepan mix sake with 3 tablespoons of brown sugar, 1/3 cup water and the remaining 1/2 cup soy sauce, 4 chopped cloves of garlic and half ginger. Bring to a boil on medium heat and cook for 5 minutes to make the dish more saturated taste. In a small bowl, combine corn starch with 1 tbsp. l water. Add the resulting mixture to the sauce. Put it out 1 more a minute. Remove from heat and add 1 tsp. vinegar. Cool to room temperature, then strain to separate the lumps. Set aside 1/4 tbsp. To water the finished dish.
- Pickle peppers: put chopped peppers in a bowl medium size. Boil 1/2 tbsp. water with 1/2 tsp salt and pour her peppers. Let it brew for 10 minutes, then strain. Put the peppers in the same bowl. Add 1/4 tbsp. vinegar, 2 tbsp. l water, 1/2 tsp salt and the remaining tablespoon of brown sugar and mix until the ingredients dissolve.
- Remove the chicken from the refrigerator 30 minutes before cooking. Take out wipe it from the marinade and dry it with paper towels. Marinade can be poured.
- Prepare the grill for indirect medium heat: if you gas grill with 3 or more burners, turn them on moderately high temperature; after 15 minutes, turn off one of medium burners and switch the rest to medium temperature. If you have a charcoal grill, place the charred charcoal with one side of the grill. On the other hand, install a collection pan drops to avoid ignition.
- Sprinkle chicken lightly with salt and pepper and place it on a jar. cola so that she stands upright. Gently put the chicken on the jar on the side of the grill opposite from the fire to its back was turned to the hot side. Close the lid and cook 35 – 40 minutes until the kitchen thermometer to be inserted into the breast avoiding bones, hens will not show 60 ° C.
- Lubricate the chicken thoroughly with the sauce and cover for 5 minutes. Turn the chicken so that it is facing the hot side grilling breast. Grease the sauce again and cover for 25 minutes until the thermometer starts to show at least 75 ° C in the thickest part of the thigh. Carefully remove from grill and let stand for 20 minutes before cutting. Sauce a little and sprinkle with sesame seeds. Serve with pickled peppers as side dish.
