Description
This Grilled Cola BBQ Chicken recipe features a whole spatchcocked chicken seasoned with a smoky, sweet spice rub and basted with a homemade cola-infused BBQ sauce. Grilling with indirect heat ensures juicy, flavorful chicken with a beautifully caramelized glaze, perfect for a summer cookout or weekend dinner.
Ingredients
Scale
Chicken and Spice 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 (such as Dr Pepper, Coke, or 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
- Preheat Grill: Preheat your grill to the highest setting to get it ready for indirect grilling.
- Bring Chicken to Room Temperature: Let the whole chicken sit at room temperature for about 20 minutes to ensure even cooking.
- Spatchcock the Chicken: Using sharp kitchen shears, cut out the backbone on both sides and flatten the chicken by pressing down firmly on the breastbone to create an even thickness for grilling.
- Apply Spice Rub: Mix brown sugar, smoked paprika, garlic powder, salt, and pepper. Sprinkle some spice mixture under the skin and then liberally all over the skin-side of the chicken for flavor.
- Set Up Grill for Indirect Heat: Turn off the center burner of your grill and set the side burners to medium heat aiming for a grill temperature around 350 to 400 degrees Fahrenheit.
- Grill Chicken: Place the chicken skin-side up on the center of the grill (above the unlit burner). Close the lid and cook for 50 to 60 minutes. Starting around 40 minutes in, brush the chicken 2 to 3 times with the cola BBQ sauce, closing the lid after each application. Grill until internal temperature reaches 160 to 165 degrees Fahrenheit.
- Rest and Serve: Remove the chicken from the grill and let it rest for 15 to 20 minutes. Slice and serve with the remaining BBQ sauce on the side.
- Make the Cola BBQ Sauce: 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. Cool at room temperature before using or storing.
- Storage: Store any leftover sauce in a sealed jar in the refrigerator for up to one week.
Notes
- Spatchcocking the chicken helps it cook more evenly and faster on the grill.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature without overcooking.
- The cola adds unique sweetness and caramelization to the BBQ sauce—root beer or other dark sodas can be used as alternatives.
- Grilling with indirect heat prevents flare-ups and helps cook the chicken thoroughly without burning the skin.
- Letting the chicken rest after cooking allows juices to redistribute for a moist, tender result.
- You can prepare the BBQ sauce a day ahead to deepen the flavor.
