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Grilled Cola BBQ Chicken Recipe

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4.4 from 31 reviews

This Grilled Cola BBQ Chicken recipe offers a deliciously sweet and smoky twist on traditional BBQ chicken. Using a homemade cola BBQ sauce made from cola, ketchup, honey, and spices, the chicken is spatchcocked for even cooking and grilled over indirect heat to achieve crispy skin and juicy meat. Perfect for summer grilling and serving with your favorite sides.

Ingredients

Units Scale

Chicken and Rub

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

Cola BBQ Sauce

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

Instructions

  1. Preheat the Grill: Preheat your grill to the highest setting to prepare it for indirect cooking.
  2. Prepare the Chicken: Let the chicken come to room temperature for about 20 minutes, then spatchcock it by cutting out the backbone with sharp kitchen shears and flattening it by pressing down on the breastbone.
  3. Apply the Spice Rub: Mix together the brown sugar, smoked paprika, garlic powder, salt, and black pepper. Sprinkle some on the underside of the chicken, then place the chicken skin-side up and evenly apply the spice mixture all over the skin and optionally under the skin on breasts and thighs.
  4. Set up the Grill for Indirect Heat: Turn off the center burner and adjust the side burners to medium heat to maintain a grill temperature of 350 to 400 degrees Fahrenheit for indirect cooking.
  5. Grill the Chicken: Place the chicken skin-side up over the unlit center burner. Close the grill lid and cook for 50 to 60 minutes. After 40 minutes, brush the chicken two or three times with the cola BBQ sauce, closing the lid after each brushing to keep the heat.
  6. Check Internal Temperature: Ensure the chicken reaches an internal temperature of 160 to 165 degrees Fahrenheit before removing it from the grill.
  7. Rest and Serve: Remove the chicken and let it rest for 15 to 20 minutes to redistribute juices. Slice and serve with the remaining BBQ sauce.
  8. Make the Cola BBQ Sauce: Combine ketchup, cola, honey, minced garlic, apple cider vinegar, Dijon mustard, Worcestershire sauce, onion powder, smoked paprika, and black pepper in a saucepan. Bring to a boil over medium heat, then reduce to low and simmer for 30 to 60 minutes, stirring occasionally until the sauce thickens. Let cool to thicken further before serving or storing.

Notes

  • Spatchcocking the chicken allows for more even cooking and crispier skin.
  • Use a digital meat thermometer to accurately check the chicken’s internal temperature.
  • The cola BBQ sauce can be stored refrigerated for up to one week.
  • Adjust the sweetness of the BBQ sauce by varying the amount of honey or cola used.
  • If you don’t have a grill, you can bake the chicken in an oven at 375 degrees Fahrenheit for about 1 hour, basting with sauce as it cooks.

Find it online: https://yummelle.com/grilled-cola-bbq-chicken-recipe/