1 can (12 ounce) cherry cola flavored softdrink
1/2 cup bottled chili sauce
2 Tablespoons white balsamic vinegar
1 Tablespoon sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 pounds chicken thighs and drumsticks
In pot, combine soft drink, chili sauce, vinegar and sugar; bring to boil over medium high heat. Reduce heat to medium, cook stirring occasionally, until thickened and reduced to 3/4 cup, 15-20 minutes.
Meanwhile, prepare grill for direct and indirect heat cooking. Mix oregano, garlic powder, salt and pepper. Sprinkle over all sides of chicken pieces.
Place kitchen pieces, skin sides down over direct heat on grill, cook until browned 4-5 minutes. Turn skin sides up and move to indirect heat. Cover grill. Cook until chicken is no longer pink near bone 25-30 minutes brushing with sauce several times during the last 15-20 minutes of cooking.
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