Barbecued Cola Chicken

1. 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. 2

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

3. 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.

* Per serving · 4 servings · Values may vary.

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