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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Excellent taste with the pop added. Ingredients:
1 (12 ounce) can cola |
1 (6 ounce) can tomato paste |
2 tablespoons finely chopped onions |
1 tablespoon red wine vinegar |
1 tablespoon worcestershire sauce |
1/4 teaspoon salt |
2 broiler (3 pounds each) or 2 fryer chickens, cut in half (3 pounds each) |
Directions:
1. In a small saucepan, combine the cola, tomato paste, onion, wine or 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, dip a paper towel in cooking oil and lightly coat the grill rack.
4. 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.
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