SANDRA'S GRILLED COLA CHICKEN THIGHS with GRILLED CORN and COLESLAW
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| A superb barbecue option that you'll be making quite often, as it is a great "All-American" meal after all... |
Prep: 5 mins. |
Marinate: 4 hrs. |
Stand: 30 mins. |
Grill: 20 to 25 mins.
Posted by Sandra
INGREDIENTS
1-1/2 cups of your favorite barbecue sauce (I prefer Bull's Eye-Original)
2 tablespoons minced dried onion
1 (12 oz. can) Coke-a-Cola
12 bone-in skinless chicken thighs (I generally remove the skin myself)
METHOD
Add the barbecue sauce, minced onion, and coke-a-cola to a large ziploc bag, and mix to combine. Add chicken thighs to the ziploc bag make sure all chicken pieces are evenly coated with sauce. Seal bag and place in refrigerator for 4 hours to marinate, while turning over occasionally. Take out of refrigerator and let chicken return to room temperature for 30 minutes prior to grilling.
Meanwhile, preheat grill during so you have charcoal off to one side, as you’ll be cooking chicken over indirect heat (where no charcoal is below it). Before placing chicken thighs on grill, oil rack with an oil-soaked folded paper towel using tongs.
Grill the chicken, covered, for 20 to 25 minutes (longer if using chicken breasts, as they are thicker), while turning and basting with sauce after 10 minutes, and then continue grilling, just until juices run clear when centers of the thickest pieces are cut next to the bone (they should read 170 degrees when done). Toss marinade. Remove grilled chicken to serving platter and tent for 5 minutes before serving. - Enjoy!
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Tip: I like to serve this meal with my other recipes of Cajun Grilled Corn and Sandra's Coleslaw as shown in the photograph above.
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