HEAT grill to medium heat.

COOK cola and barbecue sauce in saucepan on medium heat 10 min., stirring occasionally. Remove from heat; stir in hot sauce. Reserve 3/4 cup sauce to serve with the grilled chicken.

CUT out back bone of chicken carefully with kitchen shears or sharp knife.

PLACE chicken, skin-side up, and press down firmly to flatten.

PLACE chicken, breast-side down, on covered grill over direct heat. Grill 15 min.; turn. Grill chicken over indirect heat, on covered grill, 25 to 30 min. or until done (165ºF), turning occasionally and brushing with remaining barbecue mixture for the last 15 min. Serve with reserved sauce.

Bill’s Tips

How to Spatchcock (or Butterfly) a Chicken

For best results, dry chicken completely before cutting so it is not slippery. Place chicken, breast-side down, on cutting board. Cut along one side of the backbone, then cut along the other side of the bone to remove it. Place chicken, skin-side up, and press down firmly to flatten.

Grilling a Spatchcock Chicken

For best results, grill chicken on clean grates. Let stand 15 min. before carving.

How to Grill with Indirect Heat

When grilling over indirect heat, the food is not cooked directly over the heat source. The covered grill then acts like an oven, so there is no need to turn the food. Use this grilling method for foods that require at least 25 min. of grilling time or foods that are so delicate that direct exposure to the heat source would dry them out, such as roasts, whole chickens, thick steaks, ribs or delicate fish fillets.