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Recipe Category: Chicken
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Ingredients
- 1 3 1/2 to 4-pound (1.6 to 1.8 kg) whole roasting chicken
- 1 teaspoon salt
- 1 teaspoon Splenda
- 1 drop blackstrap molasses (It helps to keep your molasses in a squeeze bottle.)
- 1 teaspoon chili powder
- 3 tablespoons (60 g) low-sugar orange marmalade
- 1 12-ounce (360-ml) can tangerine Diet-Rite soda, divided (Make sure the can is clean!)
- 2 to 3 teaspoons oil
- 1 teaspoon spicy brown mustard
Method
- Prepare your grill for indirect cooking- if you have a gas grill, light only one side; if you’re using charcoal, pile the briquettes on one side of the grill and light
- Remove the neck and giblets from the chicken
- Rinse the chicken and pat it dry with paper towels
- In a small bowl combine the salt, Splenda, molasses, and chili powder
- Spoon out half the mixture (1 1/2 teaspoons) into a bowl and reserve; rub the rest inside the cavity of your chicken
- Stir the low-sugar orange marmalade into the reserved seasoning mixture
- Open the can of tangerine soda and pour out 2/3 cup (160 ml)
- Put 1/4 cup (60 ml) of the soda you poured off into the marmalade/seasoning mixture and stir it in-you can drink the remainder of the soda you poured off or throw it away
- Now, using a church-key-type can opener, punch several more holes around the top of the can
- Spray the can with nonstick cooking spray and set it in a shallow baking pan
- Carefully place the chicken down over the can, fitting the can up into the cavity of the chicken
- Rub the chicken with the oil
- Make sure you have a drip pan in place
- Set the chicken, standing upright on its soda can on the side of the grill not over the fire and spread the drumsticks out a bit, making a tripod effect
- Close the grill and cook the chicken at 250°F (130°C) or so for 75 to 90 minutes or until the juices run clear when its pricked to the bone
- You can also use a meat thermometer-it should register 180°F (85°C) while the chicken is roasting, add the mustard to the marmalade/soda/seasoning mixture and stir the whole thing up
- Use this mixture to baste the chicken during the last 20 minutes or so of roasting
- When the chicken is done, carefully remove it from the grill-barbecue gloves come in handy here or use heavy hot pads and tongs
- Twist the can to remove it from the chicken and discard
- Let the chicken stand for 5 minutes before carving
- In the meantime, heat any leftover basting sauce to boiling-and serve as a sauce with the chicken
Makes 5 servings
- Each serving will have 5 grams of carbohydrate and a trace of fiber
- Assuming a 3 1/2-pound 1 6-kg chicken, each serving will have 40 grams of protein
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