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Coconut Sriracha soda can roast chicken

Coconut Sriracha soda can roast chicken

Print Recipe
Do not skip half-filling the can with water. The water inside the can will make sure that the can is heavy enough to anchor the chicken.
Course Main Course
Cuisine International
Prep Time 10 minutes
Cook Time 1 hour
Marinating time 12 hours
Total Time 13 hours 10 minutes
Servings 4 people
Author Connie Veneracion

Ingredients

  • 1 whole chicken we used free-range, about 1.3 kg.
  • 2 tablespoons minced garlic
  • ½ cup coconut cream
  • ¼ cup Sriracha
  • 2 tablespoons rock salt
  • ½ teaspoon cracked black pepper

Instructions

  • Rinse the chicken and wipe inside and out with a kitchen towel.
  • Mix together the garlic, coconut cream, Sriracha, salt and pepper.
  • Spread the paste all over the chicken, including the cavity.
  • Place the chicken in a bowl. If any marinade remains, pour over the chicken.
  • Cover with cling film and let sit in the fridge overnight. For best results, turn the chicken over after about six hours.
  • Preheat the oven to 410F.
  • Take an empty soda can and half fill with water.
  • Stand the soda can upright and lower the chicken into it so that half of the soda is inserted into the chicken’s cavity.
  • Roast the chicken at 410F for 15 minutes.
  • Lower the heat to 375F and continue roasting for another 45 minutes.
  • Allow the chicken to rest for about ten minutes before cutting.