Barbecued Chicken

SUBMITTED BY: Mildred Dieffenbach

"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."

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PREP TIME	25 Min
COOK TIME	40 Min
READY IN	1 Hr 5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (6 ounce) can tomato paste
2 tablespoons finely chopped onion
1 tablespoon red wine vinegar or cider vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
2 (3 pound) broiler-fryer chickens, cut in half

DIRECTIONS

In a 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.
Carefully loosen the skin of the chicken; brush remaining sauce under skin. Cover and refrigerate for 30 minutes.
Coat grill rack with nonstick cooking spray before starting the grill. Place chicken on grill rack. Grill, uncovered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until chicken juices run clear, basting occasionally with reserved sauce.