Orange Butt Chicken

Not only is this great chicken but a good conversation piece for your company. I have included directions to cook the chicken in the oven or on a grill. There is also enough spice to cook an 8 pound chicken. This is what I normally fix. This will serve 6 easily.

• Ready In: 2 hrs 35 mins
• Serves: 4

Ingredients

• 4  lbs  whole roasting chickens
• 2  teaspoons coarse salt, divided
• 2  teaspoons brown sugar, divided
• 2  teaspoons chili powder, divided
• 1⁄4 cup orange marmalade
• 12  ounces  orange soda
•  nonstick cooking spray
• 2  teaspoons  cooking oil

• Orange Sauce

• 1⁄3 cup orange marmalade
• 2  tablespoons  orange soda, plus
• 1  teaspoon  orange soda

Directions

1. Preheat oven to 375 degrees.
2. Remove one cooking rack from oven.
3. The other rack should be placed on the bottom.
4. Chicken should have at least 8 inches for cooking so it doesn't burn.
5. Bake chicken for 1 1/4 to 1 1/2 hours.
6. Remove and discard neck and giblets from chicken.
7. Rinse well and pat dry with paper towels.
8. In small bowl, mix together 1 teaspoon of salt, brown sugar and chili powder; mix well.
9. Rub this mixture into chicken cavity.
10. Measure 2/3 cup of orange soda from can; set aside.
11. In another bowl, mix remaining salt, brown sugar and chili powder along with 1/4 cup orange marmalade and 2 teaspoons of orange soda for glazing.
12. Spray outside of soda can with nonstick cooking spray; place in a 15 x 10 x 1 inch baking ban lined with aluminum foil.
13. This step is if you are cooking it in the oven.
14. Carefully set chicken cavity over can, pushing until chicken balances in pan.
15. Rub skin with oil.
16. During last 30 minutes, paste with marmalade sauce.
17. When chicken is done,use thick hot pads and tongs to remove chicken from baking pan;let stand for five to ten minutes before removing soda can.
18. Don't tilt chicken because beverage is very hot.
19. Remove can by twisting; discard.
20. For orange sauce, place 1/3 cup marmalade and 2 Tablespoons plus 1 teaspoon orange soda in a microwave safe bowl.
21. Microwave for 30 seconds or until warm and bubbly.
22. Serve over chicken.
23. For grilling, make sure you have at least 8 inch clearance for chicken to stand up.
24. Rack should be at lowest position.
25. For indirect grilling, you must have a drip pan with a little water placed under the chicken to prevent flare-ups.
26. When removing chicken from grill, place a large spatula for grilling under the can for transporting.
27. To eliminate this problem, I purchased a beer butt chicken can holder that is specially designed to hold the beer can and help keep the chicken balanced from WalMart.
28. It works wonderful.
29. To remove chicken from can, let cool and then twist can.