Grilled Cola BBQ Chicken Recipe

Ingredients

Chicken and Dry Rub

• 3 to 4 pound whole chicken
• 1 tablespoon brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Cola BBQ Sauce

• 3/4 cup ketchup
• 2/3 cup cola (e.g., Dr Pepper, Coke, Root Beer)
• ½ cup honey
• 3 garlic cloves, minced
• 2 tablespoon apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat your grill to the highest setting to prepare for indirect grilling.
2. Let the chicken come to room temperature for about 20 minutes to ensure even cooking.
3. Using sharp kitchen shears, cut out the backbone on both sides and flatten the chicken by pressing down firmly on the breastbone.
4. Mix brown sugar, smoked paprika, garlic powder, salt, and black pepper. Sprinkle some on the underside of the chicken, then place it skin-side up and evenly coat the skin and under the skin with the spice mixture.
5. Turn off the center burner and set the side burners to medium heat to maintain 350 to 400 degrees Fahrenheit for indirect grilling.
6. Place the chicken skin-side up on the center of the grill (over the turned-off burner). Close the lid and cook for 50 to 60 minutes. Starting around 40 minutes, brush the chicken 2-3 times with the cola BBQ sauce, closing the lid after each brushing. Cook until internal temperature reaches 160 to 165 degrees Fahrenheit.
7. Remove the chicken and let it rest for 15 to 20 minutes before slicing. Serve with the remaining BBQ sauce.
8. Combine all sauce ingredients in a saucepan and whisk until smooth. Heat over medium heat until boiling, then reduce to low and simmer for 30 to 60 minutes until thickened, stirring occasionally. Remove from heat and let cool to thicken further.
9. Transfer sauce to a jar or sealed container and refrigerate. It will keep for about one week.

Notes

• Spatchcocking the chicken ensures even cooking and crispy skin.
• Use your preferred cola for a personalized flavor in the BBQ sauce.
• Brushing with sauce during the last 20 minutes prevents burning while adding glaze and flavor.
• Letting the chicken rest helps retain juices for moist meat.
• The sauce can be made ahead and stored in the fridge for convenience.
• Maintain grill temperature carefully to avoid flare-ups and ensure even cooking.

Nutrition

Calories: 580kcal | Carbohydrates: 55g | Protein: 45g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 150mg | Sodium: 900mg | Fiber: 2g | Sugar: 40g