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Barbecued Cola Chicken Recipe

Barbecued Cola Chicken Recipe

My husband is a diabetic, so I'm always looking for great-tasting recipes that are low in sugar and carbohydrates. To reduce the sugar content of this recipe even further, I use diet cola.—Mildred Dieffenbach, Womelsdorf, Pennsylvania
TOTAL TIME: Prep: 25 min. + marinating Grill: 40 min. YIELD:8 servings

Ingredients

  • 1 can (12 ounces) cola
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons finely chopped onion
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 2 broiler/fryer chickens (3 pounds each), cut in half

Directions

  • 1. In a small saucepan, combine the cola, tomato paste, onion, vinegar, Worcestershire sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Set aside 1/2 cup for basting; cover and refrigerate.
  • 2. Carefully loosen the skin of the chicken; brush remaining sauce under skin. Cover and refrigerate for 30 minutes.
  • 3. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place chicken over drip pan and grill, uncovered, over indirect medium heat for 25 minutes on each side or until chicken juices run clear, basting occasionally with reserved sauce. Yield: 8 servings.

Nutritional Facts

1 serving equals 408 calories, 21 g fat (6 g saturated fat), 131 mg cholesterol, 225 mg sodium, 10 g carbohydrate, 1 g fiber, 42 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.