5-Spice Ginger Ale-Can Chicken
- 1 (4 to 5 pound) whole chicken, rinsed and patted dry
- 1 can ginger ale, divided
- ½ cup soy sauce
- ⅓ cup rice vinegar
- 2 green onions, chopped
- 2 tablespoons salt, divided
- 1 tablespoon Chinese 5-spice blend
- 1 tablespoon whole black peppercorns
- 1 tablespoon minced garlic
- 2 bay leaves
- 2 tablespoons olive oil
- salt and ground black pepper to taste
- Place chicken into a one-gallon freezer bag.
- Pour about half the ginger ale into a large bowl, reserving remainder of ginger ale in the can for cooking the chicken. Stir soy sauce, vinegar, green onions, 1 tablespoon salt, 5-spice blend, peppercorns, garlic, and bay leaves with the ginger ale; pour into the bag with the chicken, seal the bag, and turn to assure the chicken is coated in marinade.
- Refrigerate for 2 hours to overnight.
- Adjust oven racks so that only rack is on the bottom level. Preheat oven to 375°F ( 190°C).
- Remove chicken from marinade and pat dry. Rub olive oil onto chicken skin; season with salt and pepper. Discard marinade.
- Place ginger ale can into a baking dish. Gently lower the chicken onto the can so that it goes into the cavity and the chicken stands upright in the baking dish. Roast in the preheated oven until a thermometer inserted into the meatiest part of a thigh reads 165°F (75°C). Remove from oven and let rest for 10 minutes before carving.
If soda is not your thing, no worries. Here's a DIY substitute: Partially fill a heat-tempered canning jar with fresh ginger, brown sugar, and chicken broth. You can also use a ginger beer, which is a fermented ginger drink that is more gingery, less carbonated, and is still usually alcohol-free. Or if you want the traditional hint of beer, use a can of your favorite beer.
What others are saying
Aja A says:
I never thought to use ginger ale for a 'beer can style' chicken. This was so tasty! The skin was cooked perfectly and the was still moist and tender.
Tarragon Boi says:
This was an awesome twist on on beer can chicken, which I've made a bunch of times before, but it's never turned out as good as this. Marinating it in the ginger ale added just enough sweetness to get the skin to caramelize in a really delicious way.
Tal Levitas says:
Juicy, moist and tender. It had a sweetness that came from the ginger-ale but wasn't too ginger-ale like. I tried this again with an extra grape soda that someone had left behind at my house at a party and it's the only time that grape soda has worked for anything. Seriously, any sugary soda will do.
Steve Failows says:
the skin came out perfect! I'd never tackled the can method for cooking a chicken but it was surprisingly easy, and I also opted for the pearl couscous as the side like in the video. tasted even better the next day!
Alyx Leigh says:
I have made this many times and it always comes out great! Have also done it with Dr. Pepper--my kids like it better that way. When I make it on the grill I use a smoker packet to add a smoky flavor to the chicken. I like to use the leftovers in stir-fry or fried rice. The 5-spice and ginger flavor is killer with super spicy chilis and soy sauce!