Sticky Cherry Cola BBQ Chicken
Juicy bone-in chicken thighs and drumsticks are seasoned with a simple smoky BBQ rub, grilled using an easy two-zone method, and finished with layers of homemade Cherry Cola BBQ Sauce. Cherry Coke and real cherry preserves create a sticky, sweet, tangy glaze with just enough cherry flavor to make this backyard chicken stand out without tasting like soda.
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.
Notes
Regular Cherry Coke is preferred because its sugar helps create body, gloss, and caramelization in the finished BBQ sauce.
Diet Cherry Coke can be substituted. Increase the brown sugar in the BBQ sauce from 2 tablespoons to 3 tablespoons when using the diet version.
The cherry preserves reinforce the cherry flavor without making the finished sauce taste like jam. Use smooth or finely textured cherry preserves when possible.
Do not sauce the chicken before it has had time to cook and brown. The cola, brown sugar, honey, ketchup, and cherry preserves contain sugars that can burn over direct heat.
Always divide the BBQ sauce before basting. Sauce or utensils that have contacted raw or undercooked chicken should never be returned to sauce intended for serving.
Chicken must reach at least 165°F internally for food safety. For bone-in thighs and drumsticks, this recipe prefers approximately 175–185°F for a more tender dark-meat texture.
If you don't want to make your own chicken rub, use your favorite store-bought BBQ or chicken seasoning. Killer Hogs, Kinder's, Meat Church, or another quality rub can work well. Adjust the amount according to the salt and sugar content of your chosen seasoning.
For a pellet grill, cook at approximately 375–400°F. Glaze toward the end of cooking and use direct-flame capability, a separate hot grill, or a broiler if additional skin crisping is needed.
For the oven, arrange seasoned chicken skin-side up on a wire rack over a foil-lined sheet pan. Roast at 400°F for approximately 30 minutes. Begin glazing and continue cooking another 10–15 minutes or until the chicken reaches the desired internal temperature. Broil briefly at the end for additional browning if needed.
Leftover Cherry Cola BBQ Sauce that has never contacted raw chicken can be refrigerated in an airtight container.
NUTRITION
Estimated Per Serving:
Calories: 590
Protein: 44 g
Carbohydrates: 29 g
Fat: 33 g
Saturated Fat: 9 g
Sodium: 980 mg
Sugar: 23 g
Fiber: 1 g
Nutrition information is estimated and will vary depending on chicken pieces, the amount of skin consumed, brand of BBQ ingredients, regular versus diet Cherry Coke, and the amount of sauce used.