Yes, we’re putting Cherry Coke in BBQ sauce.
No, your chicken isn’t going to taste like it fell into a soda fountain.
This Sticky Cherry Cola BBQ Chicken uses Cherry Coke, real cherry preserves, BBQ staples, and a little smoke and heat to build a glossy homemade sauce that’s sweet, tangy, smoky, and just cherry-forward enough to make you wonder what’s in it.
Then we’re brushing that sauce onto bone-in chicken thighs and drumsticks in layers, letting each coat tighten on the grill before adding another.
The result is juicy dark-meat chicken underneath a sticky, dark mahogany glaze with caramelized edges and a subtle cherry finish.
And despite how good this stuff looks when it comes off the grill, there’s nothing complicated about making it.
From Our Backyard to Yours.
Why Cherry Cola Works in BBQ Sauce
Cola and barbecue aren’t nearly as strange together as they might sound.
Regular Cherry Coke brings sweetness and caramel-like flavors to the sauce while it reduces. But I don’t want to rely on soda alone to make something we’re calling cherry BBQ sauce.
That’s why we’re adding a couple tablespoons of cherry preserves.
It’s not enough to turn the sauce into jam. It simply reinforces the cherry flavor so it doesn’t disappear behind the ketchup, vinegar, smoke, and spices.
Apple cider vinegar brings acidity, Worcestershire adds savory depth, Dijon adds some bite, and a touch of chipotle gives the sauce a smoky background without making the chicken overly spicy.
Cherry Coke or Diet Cherry Coke?
You can use either one.
Regular Cherry Coke is my first choice because the real sugar helps the sauce reduce into a thicker, glossier glaze and promotes caramelization on the chicken.
Diet Cherry Coke works too, but because we’re losing the sugar from the soda, I recommend adding an additional tablespoon of brown sugar to the sauce.
Either way, we’re going to reduce the sauce on the stove before it ever touches the chicken.
Use Bone-In, Skin-On Chicken
For this recipe, chicken thighs and drumsticks are exactly what we want.
Dark meat is forgiving on the grill, handles higher finishing temperatures well, and stands up to a bold BBQ glaze.
The skin also gives us another layer of texture and protects the meat while it cooks.
You can use all thighs or all drumsticks if that’s what you prefer. A combination simply gives everyone options.
The Simple Backyard BBQ Rub
Before the sauce goes anywhere near the chicken, we’re building a flavorful base with a simple dry seasoning.
- Smoked paprika
- Garlic powder
- Onion powder
- Kosher salt
- Coarse black pepper
- Brown sugar
- Chili powder
- Dry mustard
- Optional cayenne
The seasoning is intentionally simple because the Cherry Cola BBQ Sauce is going to bring plenty of personality later.
Don’t Want to Make Your Own Rub?
Use a store-bought one.
A good chicken or BBQ rub from Killer Hogs, Kinder’s, Meat Church, or another brand you already enjoy will work perfectly fine.
There’s no prize for making every seasoning blend from scratch. Use what makes backyard cooking easier for you.
Just remember that commercial BBQ rubs vary in salt and sugar, so season accordingly.
How to Make Smoky Cherry Cola BBQ Sauce
The sauce starts with a 12-ounce can of Cherry Coke or Diet Cherry Coke.
Add ketchup, tomato paste, apple cider vinegar, Worcestershire sauce, brown sugar, honey, Dijon mustard, cherry preserves, and the seasonings.
Bring everything to a gentle boil, reduce the heat, and let the sauce simmer until it has noticeably reduced and coats the back of a spoon.
That reduction matters.
We’re not looking for cherry-flavored ketchup or watery soda sauce. We want something thick enough to cling to the chicken and build layers on the grill.
Don’t Cross-Contaminate Your Finishing Sauce
Before anything touches the raw chicken, divide the finished BBQ sauce.
Put the portion you’ll use for basting into one bowl and keep the remaining sauce completely separate.
The reserved clean sauce is what we’ll turn into our final buttery glaze and what you can serve alongside the finished chicken.
Never dip a brush that’s touched raw or undercooked chicken back into sauce you plan to serve at the table.
Why We’re Using Two-Zone Grilling
BBQ chicken gets tricky when you combine skin, dripping chicken fat, sugary sauce, and direct flame.
So we’re not going to fight the grill.
We’re giving ourselves a hot zone and a cooler zone.
The chicken starts over indirect heat, where it can cook without constantly battling flare-ups. Later, we’ll use direct heat to brown and crisp the skin before returning the chicken to indirect heat for the glaze.
If you’ve never cooked this way before, our complete guide to direct and indirect grilling shows exactly how to create both zones on charcoal and gas grills.
How to Grill Cherry Cola BBQ Chicken
1. Dry and Season the Chicken
Pat the thighs and drumsticks thoroughly dry with paper towels.
Lightly coat the chicken with oil and season it evenly on all sides with the BBQ rub.
Let it sit while the grill preheats and you finish preparing the sauce.
2. Set Up the Grill
Prepare your grill for two-zone cooking at approximately 400–425°F.
Gas grill: Heat one side of the grill while leaving at least one burner off beneath the indirect cooking area.
Charcoal grill: Bank your lit charcoal on one side and leave the opposite side without coals.
3. Start the Chicken Over Indirect Heat
Place the chicken on the cooler side of the grill with the skin facing up.
Close the lid and cook for approximately 25–30 minutes, turning once during the cook.
We’re giving the chicken time to cook through gradually before exposing the skin to more aggressive heat.
4. Crisp the Skin Over Direct Heat
Move the chicken to the direct side of the grill.
Place it skin-side down and grill for approximately 3–5 minutes, watching closely.
We’re looking for browned, lightly charred skin — not blackened sugar and a backyard fire drill.
If you get aggressive flare-ups, immediately move the chicken back to the indirect side.
5. Start Building the Cherry Cola Glaze
Move the chicken back to indirect heat.
Brush it generously with the Cherry Cola BBQ Sauce, close the lid, and cook for approximately 3–4 minutes.
Flip, brush again, and cook another 3–4 minutes.
Rather than drowning the chicken in sauce once, we’re building several thinner layers that become sticky and tacky on the grill.
What Temperature Should BBQ Chicken Reach?
Chicken must reach a safe minimum internal temperature of 165°F.
For thighs and drumsticks, however, I prefer taking the meat farther — usually into the 175–185°F range.
Dark meat contains more connective tissue than chicken breast and handles those higher temperatures well. For this recipe, I find that the additional cooking gives thighs and drumsticks a more tender texture.
Remember the distinction:
- 165°F: Safe minimum internal temperature for poultry.
- 175–185°F: Our preferred finishing range for these thighs and drumsticks.
Insert an instant-read thermometer into the thickest portion of the chicken without touching bone.
For more backyard temperature references, bookmark our free BBQ meat temperature chart.
The Final Cherry Cola Butter Glaze
This last step is small, but don’t skip it.
Take about 1/4 cup of the clean Cherry Cola BBQ Sauce you reserved earlier and warm it with 1 tablespoon of butter.
Brush that glossy sauce over the chicken immediately after it comes off the grill.
You’re not cooking this layer.
It’s the finishing glaze that gives the chicken that rich, shiny appearance and one final hit of cherry BBQ flavor.
Can You Make Cherry Cola BBQ Chicken in the Oven?
Absolutely.
Preheat the oven to 400°F.
Arrange the seasoned chicken skin-side up on a wire rack set over a foil-lined baking sheet.
Roast for approximately 30 minutes.
Brush the chicken with Cherry Cola BBQ Sauce and continue roasting for another 10–15 minutes, glazing again during the cook.
For additional color, broil the chicken briefly at the end while watching it carefully.
Make sure the chicken reaches at least 165°F internally. For thighs and drumsticks, I still prefer the texture around 175–185°F.
Brush with the Cherry Cola butter glaze before serving.
Can You Make This on a Pellet Grill?
Yes.
Run the pellet grill at approximately 375–400°F.
Cook the seasoned chicken until it is approaching doneness, then begin brushing on thin layers of Cherry Cola BBQ Sauce.
If your pellet grill has a direct-flame option, you can use it briefly to crisp the skin. Otherwise, finish the chicken on a hot grill or carefully under the broiler.
For this recipe, hotter cooking works better than traditional 225°F low-and-slow cooking because we’re trying to render and brown chicken skin while also creating a sticky glaze.
What to Serve With Cherry Cola BBQ Chicken
This is backyard cookout food, so there’s no reason to get fancy with the sides.
- BBQ baked beans
- Mac and cheese
- Grilled corn
- Potato salad
- Coleslaw
- Grilled vegetables
- French fries or potato wedges
For an easy SG&G side, serve it with The Beans — our smoky BBQ baked beans with bacon.
Common Cherry Cola BBQ Chicken Mistakes
Putting the Sauce on Too Early
The sauce contains cola, honey, brown sugar, and cherry preserves. That’s a lot of sugar to expose to direct flame.
Better move: Cook the chicken first, crisp the skin, then build the glaze over indirect heat.
Not Reducing the Sauce Enough
If the sauce is watery in the saucepan, it’s going to be watery on the chicken.
Better move: Simmer until it visibly thickens and easily coats the back of a spoon.
Using Only Direct Heat
Chicken fat and sugary BBQ sauce directly over flames can get out of control quickly.
Better move: Keep an indirect zone available throughout the cook.
Using the Same Sauce for Raw and Finished Chicken
Once a brush touches undercooked chicken, treat that sauce as contaminated.
Better move: Divide your sauce before basting and keep your finishing sauce clean.
Cooking Only by Time
Chicken pieces vary in size and every grill behaves differently.
Better move: Use the clock as a guide and an instant-read thermometer to determine when the chicken is actually ready.
Frequently Asked Questions
Does Cherry Cola BBQ Chicken taste like Coke?
No. Once reduced with ketchup, vinegar, Worcestershire, spices, and cherry preserves, the cola becomes part of the overall BBQ sauce rather than dominating it. You’ll get sweetness, caramel notes, and a subtle cherry flavor instead of something that tastes like soda.
Can I use Diet Cherry Coke?
Yes. Diet Cherry Coke works, but add an extra tablespoon of brown sugar to help replace some of the body, sweetness, and caramelization you lose by removing the sugar from regular Cherry Coke.
Can I use regular Coke?
You can, but you’ll lose the cherry component we’re intentionally building into this recipe. If regular Coke is all you have, keep the cherry preserves in the sauce to maintain some cherry flavor.
Can I use all chicken thighs?
Absolutely. Bone-in, skin-on thighs are excellent for this recipe. You can also use all drumsticks or a combination of both.
Why do you cook thighs past 165°F?
165°F is the safe minimum internal temperature for poultry. Dark-meat chicken can benefit from additional cooking because it contains more connective tissue. I prefer thighs and drumsticks around 175–185°F for a more tender finished texture.
Can I make the Cherry Cola BBQ Sauce ahead of time?
Yes. Make the sauce ahead, cool it, and refrigerate it in a sealed container. Reheat gently before using it to glaze the chicken.
Is this recipe spicy?
Not particularly. The small amount of chipotle provides background smoke and mild warmth. Leave out the cayenne and reduce or omit the chipotle if you’re cooking for someone sensitive to heat.
Can I use bottled BBQ sauce instead?
You can make a shortcut version by reducing Cherry Coke and cherry preserves and stirring them into your favorite bottled BBQ sauce. It won’t be exactly the same as the homemade version, but backyard cooking doesn’t need to be complicated to be good.
An Easy BBQ Chicken Worth Making Again
This is exactly the kind of recipe we want in the Easy Backyard BBQ lineup.
Nothing fancy. Nothing that requires competition BBQ skills or expensive equipment.
It’s chicken, a simple rub, a homemade sauce, and a basic two-zone fire.
But that Cherry Cola BBQ glaze gives it just enough personality to turn ordinary grilled chicken into something people are going to ask about when you put the platter down.
And when they ask what’s in the sauce?
You can decide whether you want to tell them.
Sticky Cherry Cola BBQ Chicken
Equipment
- Gas or charcoal grill capable of two-zone cooking
- Instant-read meat thermometer
- Medium saucepan
- Small mixing bowl
- Large bowl or rimmed sheet pan
- Tongs
- Basting brush
- Paper towels
- Measuring cups and spoons
Ingredients
FOR THE CHICKEN
- 3 1/2 to 4 pounds bone-in skin-on chicken thighs and drumsticks
- 1 tablespoon avocado oil or other neutral high-heat oil
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon light brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper optional
FOR THE SMOKY CHERRY COLA BBQ SAUCE
- 1 12-ounce can Cherry Coke
- 1 cup ketchup
- 2 tablespoons tomato paste
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons light brown sugar
- 2 tablespoons cherry preserves
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon coarse black pepper
- 1/4 teaspoon chipotle powder
- Pinch of cayenne pepper optional
IF USING DIET CHERRY COKE
- Use Diet Cherry Coke in place of regular Cherry Coke
- Increase light brown sugar in the sauce from 2 tablespoons to 3 tablespoons
- FOR THE FINAL GLAZE
- 1/4 cup reserved clean Cherry Cola BBQ Sauce
- 1 tablespoon unsalted butter
Instructions
DRY THE CHICKEN
- Pat the chicken thighs and drumsticks thoroughly dry with paper towels. Removing excess surface moisture helps the skin brown more effectively on the grill.
MAKE THE BBQ RUB
- Combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, brown sugar, chili powder, dry mustard, and optional cayenne in a small bowl.
SEASON THE CHICKEN
- Lightly coat the chicken with avocado oil. Season evenly on all sides with the BBQ rub. Set aside while preparing the grill and sauce.
MAKE THE CHERRY COLA BBQ SAUCE
- Combine Cherry Coke, ketchup, tomato paste, apple cider vinegar, Worcestershire sauce, brown sugar, cherry preserves, honey, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, chipotle powder, and optional cayenne in a medium saucepan.
- Bring the mixture to a gentle boil over medium-high heat.
- Reduce the heat and simmer uncovered for approximately 20–30 minutes, stirring occasionally, until the sauce has reduced, thickened, and easily coats the back of a spoon.
- If using Diet Cherry Coke, use 3 tablespoons of brown sugar instead of 2 tablespoons.
DIVIDE THE SAUCE
- Before basting the chicken, transfer approximately 3/4 cup of sauce to a separate bowl for use during cooking.
- Keep the remaining sauce completely separate and clean for the finishing glaze and serving.
- Do not return a brush or utensil that has touched undercooked chicken to the clean reserved sauce.
PREHEAT THE GRILL
- Prepare the grill for two-zone cooking at approximately 400–425°F.
- For a gas grill, heat one side while leaving at least one burner off beneath the indirect cooking zone.
- For a charcoal grill, bank the lit charcoal on one side and leave the opposite side without coals.
COOK OVER INDIRECT HEAT
- Place the chicken on the indirect side of the grill with the skin facing up.
- Close the lid and cook for approximately 25–30 minutes, turning once during cooking.
CRISP OVER DIRECT HEAT
- Move the chicken to the direct-heat side of the grill.
- Place skin-side down and grill approximately 3–5 minutes, watching carefully, until the skin is browned and lightly charred.
- Move the chicken back to indirect heat immediately if flare-ups become aggressive.
BUILD THE CHERRY COLA GLAZE
- Return the chicken to indirect heat.
- Brush generously with the Cherry Cola BBQ Sauce reserved for basting.
- Close the lid and cook for approximately 3–4 minutes.
- Flip the chicken, brush with another thin layer of sauce, close the lid, and cook another 3–4 minutes.
- Repeat with another light coating if desired, allowing each layer to become sticky and tacky before adding more sauce.
CHECK THE INTERNAL TEMPERATURE
- Insert an instant-read thermometer into the thickest portion of the chicken without touching bone.
- Chicken must reach a safe minimum internal temperature of 165°F.
- For the texture preferred in this recipe, continue cooking thighs and drumsticks until approximately 175–185°F.
MAKE THE FINAL BUTTER GLAZE
- Combine 1/4 cup of the clean reserved Cherry Cola BBQ Sauce with 1 tablespoon of butter.
- Warm gently until the butter melts and the sauce becomes smooth and glossy.
FINISH THE CHICKEN
- Remove the cooked chicken from the grill.
- Immediately brush the chicken with a thin layer of the warm Cherry Cola butter glaze.
REST AND SERVE
- Allow the chicken to rest for approximately 5 minutes.
- Serve with additional clean Cherry Cola BBQ Sauce on the side if desired.
