If you’re craving something that’s sweet, tangy, smoky, and downright finger-licking good, then you’ve got to try this Grilled Cola BBQ Chicken Recipe. Imagine that sticky, caramelized glaze with a little fizz from the cola, all wrapping tender, juicy grilled chicken—that’s exactly what hits my plate every time I make this. Stick around, because I’m going to show you all the little tricks I’ve learned making it over the years, so your chicken comes out perfectly every single time.

Why You’ll Love This Recipe

Unique Cola Twist: The cola in the BBQ sauce adds a subtle sweetness and caramelization that takes grilled chicken to a whole new level.
Juicy and Tender: Spatchcocking the chicken helps it cook evenly and stay juicy rather than dry.
Balanced Flavors: The blend of spices with honey, vinegar, and mustard in the sauce brings a perfect tangy-sweet punch.
Grill-Friendly: It’s designed to be grilled over indirect heat, keeping things simple and foolproof.

Ingredients & Why They Work

This Grilled Cola BBQ Chicken Recipe blends pantry staples with a few simple spices and a secret weapon—cola! The ingredients come together to create layers of flavor and that gorgeous sticky glaze thanks to the soda and honey. Here’s a quick peek at why each element is key.

Grilled Cola BBQ Chicken Recipe - Ingredients

Whole Chicken: Using a whole bird lets you enjoy juicy white and dark meat, plus it grills beautifully when spatchcocked for even cooking.
Brown Sugar: Adds sweetness and helps with caramelization when grilled.
Smoked Paprika: Brings a warm, smoky depth without needing a smoker.
Garlic Powder: Gives that savory punch that pairs perfectly with BBQ flavors.
Salt & Black Pepper: Essential for seasoning and balancing all the other flavors.
Ketchup: Acts as a rich, tangy base for the cola BBQ sauce.
Cola (like Dr Pepper, Coke, or Root Beer): The fizz and sugar promote a gorgeous glaze with a subtle caramel note.
Honey: Amplifies sweetness and helps thicken the sauce as it simmers.
Minced Garlic: Fresh garlic gives the sauce a bright, aromatic edge.
Apple Cider Vinegar: Adds acidity to balance the sweetness and brighten flavors.
Dijon Mustard: Brings a slight tang and complexity to the sauce.
Worcestershire Sauce: Adds umami depth and a subtle sharpness.
Onion Powder & Extra Smoked Paprika: Rounds out the spices for a rich, smoky taste throughout.

Note:
Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One thing I love about this Grilled Cola BBQ Chicken Recipe is how adaptable it is. Whether you’re feeding a crowd or cooking up a quick family dinner, you can tweak the flavors or sides to fit your vibe. Don’t be shy about making it your own!

Add Heat: I sometimes add cayenne or chipotle powder to the spice rub for a smoky kick—perfect if you like some heat.
Swap Sweeteners: Out of honey? Maple syrup works just as well and adds a lovely earthiness.
Vegetarian Version: Try the cola BBQ sauce on grilled tofu or portobello mushrooms for a flavorful meatless option.
Seasonal Twist: In summer, toss in some fresh herbs like thyme or rosemary to the marinade for extra fresh notes.

Step-by-Step: How I Make Grilled Cola BBQ Chicken Recipe

Grilled Cola BBQ Chicken Recipe - Recipe Step

Step 1: Bring Your Chicken to Room Temperature

Start by pulling your whole chicken out of the fridge about 20 minutes before grilling. This little step helps the chicken cook more evenly, so you avoid that dreaded overcooked exterior and underdone interior. Trust me, it makes a difference.

Step 2: Spatchcock Your Chicken Like a Pro

Spatchcocking is a fancy word for removing the backbone and flattening the chicken, which helps it grill faster and more evenly. Grab a pair of sharp kitchen shears and carefully cut along both sides of the backbone. Then press down firmly on the breastbone until it cracks and the chicken lies flat—don’t worry if it feels weird at first, it’s totally normal. Once you nail this technique, you’ll never want to do whole chickens any other way!

Step 3: Season Your Chicken Inside and Out

Mix together your brown sugar, smoked paprika, garlic powder, salt, and pepper. Sprinkle some on the underside of the chicken first—yes, under that skin too if you can manage it! Then place the chicken skin-side up on a board and cover the whole skin with the remaining spice mix. This ensures every bite has that great smoky-sweet flavor.

Step 4: Set Up Your Grill for Indirect Heat

Turn off the center burner on your grill and turn the side burners to medium, aiming for a grill temperature between 350 and 400°F. The chicken will cook over the cooler center area, so it doesn’t burn but gets that perfect grill flavor and juicy inside. Adjust the side burners as needed to keep this temperature steady.

Step 5: Grill and Baste Your Chicken

Place the chicken skin-side up in the indirect heat zone, close the lid, and let it cook for 50 to 60 minutes. After about 40 minutes, start brushing the chicken with that incredible cola BBQ sauce—you’ll want to baste it two or three times, closing the lid in between to lock in moisture. Use a meat thermometer to check for doneness; pull it off the grill when the thickest part reaches 160 to 165°F.

Step 6: Rest and Serve

Let your grilled chicken rest for 15 to 20 minutes before carving. Resting keeps all those delicious juices locked inside. Serve with extra cola BBQ sauce on the side for dunking—because no one wants dry chicken! This step is my favorite, as the aroma fills the kitchen and everyone’s tummy starts rumbling.

Step 7: Make the Cola BBQ Sauce

Whisk ketchup, cola, honey, garlic, apple cider vinegar, Dijon mustard, Worcestershire sauce, onion powder, smoked paprika, and pepper together in a saucepan. Bring it to a boil over medium heat, then reduce to low. Let it simmer for 30 to 60 minutes, stirring occasionally, until it thickens beautifully. It’s a labor of love that pays off big time with that sticky, flavor-packed glaze. Let it cool at room temp before using or storing in the fridge—this sauce gets better over a day or two!

Pro Tips for Making Grilled Cola BBQ Chicken Recipe

Room Temperature Chicken: Starting the chicken at room temp avoids overcooked edges and undercooked centers—this little step works wonders.
Master Spatchcocking: Use sharp kitchen shears and don’t rush; once you get the hang of it, you’ll cook faster and more evenly every time.
Indirect Heat is Key: Turning off the center burner prevents flare-ups and burnt skin while cooking chicken all the way through.
Check Internal Temperature: Always use a meat thermometer for perfectly juicy chicken—aim for 160-165°F and rest before slicing.

How to Serve Grilled Cola BBQ Chicken Recipe

Grilled Cola BBQ Chicken Recipe - Serving Suggestion

Garnishes

I love topping my grilled cola BBQ chicken with a sprinkle of fresh chopped parsley or cilantro—it adds a pop of color and a fresh brightness that cuts through the richness. Sometimes I add thinly sliced green onions or even a quick squeeze of lime for a little zing.

Side Dishes

This chicken pairs beautifully with classic sides like grilled corn on the cob, creamy coleslaw, or a simple cucumber salad. If you’re feeling heartier, smoky baked beans or garlic mashed potatoes complement it perfectly.

Creative Ways to Present

For a special dinner or weekend cookout, I’ve laid the sliced chicken over a bed of grilled pineapple rings for a tropical flair. Another time, I shredded leftovers tossed with extra sauce and served it piled into soft buns for irresistible BBQ chicken sliders at a party.

Make Ahead and Storage

Storing Leftovers

After carving, store leftover chicken in an airtight container in the fridge. I like to keep it separate from the sauce initially, but you can also toss them together for extra flavor. It stays delicious for up to 3-4 days.

Freezing

I’ve frozen the grilled chicken pieces before and had great results. Freeze in portions with some sauce on the side in freezer-safe bags—just thaw overnight in the fridge before reheating.

Reheating

To reheat, I like warming the chicken gently in the oven at 300°F wrapped in foil to keep it moist, then brush with reserved cola BBQ sauce just before serving. You can also warm it on the grill for that fresh-grilled flavor return.

FAQs

Can I use cola other than Coke in this Grilled Cola BBQ Chicken Recipe?

Absolutely! I’ve used Dr Pepper, classic Coke, even root beer. Each brings a slightly different flavor—root beer gives a unique spice edge, while Dr Pepper adds richness. Just avoid diet sodas since they don’t caramelize well.
Do I have to spatchcock the chicken?

While you can roast a whole chicken without spatchcocking, this step ensures even grilling and faster cooking. It also lets more skin get crispy. If you’re not comfortable, you can ask your butcher to prepare it for you.
How do I know when the chicken is done?

The best way is with an instant-read meat thermometer inserted into the thickest part without touching bone. When it reaches 160–165°F, it’s ready to come off the grill for resting.
Can I make the cola BBQ sauce ahead of time?

Yes! The sauce actually tastes better after sitting overnight, allowing the flavors to meld. Store it in the fridge for up to a week, reheating gently before use.

Final Thoughts

This Grilled Cola BBQ Chicken Recipe is one of those dishes that always brings smiles around my table. The smoky, sticky, slightly sweet flavors never fail to impress, and it’s so satisfying to make something that looks and tastes like it took hours, when really you’ve got a simple process and a little patience. So next time you want an easy yet dazzling grilled chicken dinner, give this recipe a try—I promise you’ll come back to it again and again.