Chicken on a can with Coca-Cola glaze and soy-garlic sauce

Ingredients:

• 1 whole chicken (1.5 - 1.8 kg)
• Can (0.33 l) of Coca-Cola
• 6 finely chopped garlic cloves
• 4 large slices of fresh ginger, crushed
• 1 cup low-sodium soy sauce
• 1/4 cup sake or dry sherry
• 4 tbsp. l. brown sugar
• 2 tsp cornstarch
• 1/4 cup and 1 teaspoon white vinegar
• 3 red Fresno peppers, seeded, stemmed and sliced ​​into rings
• Toasted sesame seeds, for garnish

Preparation:

1. Marinate the chickenPlace the chicken in a large plastic bag, add half a cola bottle, 2 chopped garlic cloves, 2 minced ginger slices, and 1/2 cup soy sauce. Seal the bag, place it in a wide-rimmed plate, and marinate in the refrigerator for at least 2 hours, but you can leave it overnight. Turn the bag occasionally to distribute the marinade evenly.
2. Meanwhile, prepare the sauce.In a small saucepan, combine sake with 3 tablespoons brown sugar, 1/3 cup water, the remaining 1/2 cup soy sauce, 4 chopped garlic cloves, and half the ginger. Bring to a boil over medium heat and simmer for 5 minutes to infuse the flavor. In a small bowl, combine cornstarch with 1 tablespoon water. Stir this mixture into the sauce. Simmer for another minute. Remove from heat and stir in 1 teaspoon vinegar. Cool to room temperature, then strain to remove any lumps. Set aside 1/4 cup for drizzling over the finished dish.
3. Marinate the peppersPlace the chopped peppers in a medium bowl. Bring 1/2 cup water with 1/2 teaspoon salt to a boil and pour it over the peppers. Let it steep for 10 minutes, then strain. Return the peppers to the same bowl. Add 1/4 cup vinegar, 2 tablespoons water, 1/2 teaspoon salt, and the remaining tablespoon brown sugar and stir until the ingredients are dissolved.
4. Remove the chicken from the refrigerator 30 minutes before cooking. Remove it from the marinade and pat dry with paper towels. Discard the marinade.
5. Prepare grill for indirect medium heat.If you have a gas grill with 3 or more burners, turn them on to medium-high. After 15 minutes, turn off one of the middle burners and turn the others to medium. If you have a charcoal grill, place the lit charcoal on one side of the grill. Place a drip pan on the other side to prevent flare-ups.
6. Lightly season the chicken with salt and pepper and prop it upright on a Coke can. Carefully place the chicken on the can on the side of the grill away from the heat, with its back facing the hot side. Close the lid and cook for 35 to 40 minutes, or until a thermometer inserted into the breast, avoiding the bone, registers 140°F (60°C).
7. Brush the chicken generously with sauce and cover for 5 minutes. Turn the chicken so the breast side is facing the hot side of the grill. Brush with sauce again and cover for 25 minutes, until a thermometer registers at least 165°F (75°C) in the thickest part of the thigh. Carefully remove from the grill and let rest for 20 minutes before carving. Drizzle with a little sauce and sprinkle with sesame seeds. Serve with pickled peppers as a side dish.