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Barbecued Cola Chicken

 Barbecued Cola Chicken
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
8 ServingsPrep: 25 min. + marinating Grill: 40 min.


  • 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


  • 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.
  • Carefully loosen the skin of the chicken; brush remaining sauce under
  • skin. Cover and refrigerate for 30 minutes.
  • 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,

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Barbecued Cola Chicken (continued)

Nutritional Facts: 10 g carbohydrate, 1 g fiber, 42 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.