Chicken Breasts and Drumsticks with Cola Barbecue Sauce

Introduction

You season the chicken with barbecue rub, let it sit for at least 1 hour, then grill it over medium heat with repeated layers of cola BBQ sauce. The breasts cook leaner, the drumsticks stay richer, and the mixed platter works well for a cookout or a make-ahead dinner.

Recipe Details

• Prep Time: 1 hour 10 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 35 minutes
• Servings: 6

Ingredients

• 4 each boneless skinless chicken breasts and chicken drumsticks
• ¼ cup Barbecue Chicken Rub
• 1 cup Cola BBQ Sauce

Instructions

1. Season chicken with Rub.
2. Refrigerate for at least 1 hour.
3. Preheat grill for medium heat.
4. Place chicken on grill and turn often, basting with sauce every time the chicken is turned until internal temperature reaches 165°F inside the breast and 170°F in the drumstick.
5. Rest 15 minutes; serve.

Variations

• Replace the chicken breasts with boneless thighs while keeping the drumsticks. You get a juicier result and a little more margin before the meat dries out.
• Swap the Cola BBQ Sauce for a spicier barbecue sauce. The finished chicken will be less sweet and have more heat.
• Use 2 tablespoons of the Barbecue Chicken Rub instead of ¼ cup if you want lighter seasoning. The sauce comes through more clearly and the salt level drops.
• Change the grilling step by moving the chicken to indirect heat after the first few turns. That gives the drumsticks more time to reach 170°F without darkening the sauce too fast.

Tips for Success

• Pat the chicken dry before adding the Barbecue Chicken Rub so the seasoning sticks evenly.
• Keep the grill at medium heat; the sugar in the Cola BBQ Sauce can burn quickly over hotter grates.
• Baste in thin layers every time you turn the chicken instead of brushing on a heavy coat all at once.
• Check the breasts and drumsticks separately with a thermometer, since the breasts usually reach 165°F before the drumsticks hit 170°F.
• Rest the chicken the full 15 minutes so the juices stay in the meat instead of running onto the plate.

Storage and Reheating

Store cooled chicken in an airtight container in the fridge for up to 4 days. If you want to freeze it, wrap the pieces tightly and place them in a freezer container or bag for up to 2 months.

Reheat in a 325°F oven, covered, for 15 to 20 minutes, or until heated through. For a quicker option, microwave individual pieces covered in short bursts until hot; add a spoonful of sauce if the surface looks dry.

FAQ

Can you use only chicken breasts or only drumsticks?

Yes. Breasts cook faster and drumsticks take longer, so use the same temperature targets and pull each piece as it finishes.

Do you need the full 1 hour in the refrigerator?

Yes for fuller seasoning, but you can cook sooner if needed. The chicken will still be good, but the rub will stay more on the surface.

Can you make this in the oven instead of on the grill?

Yes. Bake at 425°F, baste once or twice during cooking, and remove the chicken when the breasts reach 165°F and the drumsticks reach 170°F.

Can you use a lower-sugar barbecue sauce?

Yes. The chicken will be less sweet, and the sauce is less likely to darken too quickly on the grill.