Barbecued Chicken

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

1. In a saucepan, combine the cola, tomato paste, onion, vinegar, Worcestershire sauce, and salt.
2. Bring to a boil.
3. Reduce heat; simmer, uncovered, for 15 minutes.
4. Set aside 1/2 cup for basting; cover and refrigerate.
5. Carefully loosen the skin of the chicken; brush remaining sauce under skin.
6. Cover and refrigerate for 30 minutes.
7. Coat grill rack with nonstick cooking spray before starting the grill.
8. Place chicken on grill rack.
9. Grill, uncovered, over indirect medium heat for 20 minutes.
10. Turn; grill 20-30 minutes longer or until chicken juices run clear, basting occasionally with reserved sauce.

colaflavored carbonated beverage, tomato paste, onions, red wine vinegar, worcestershire sauce, salt

Taken from www.food.com/recipe/barbecued-chicken-502146 (may not work)