Heat grill to medium heat.
Cook cola and barbecue sauce in saucepan on medium heat 10 minutes, stirring occasionally. Remove from heat; stir in hot sauce. Reserve 3/4 cup of 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 minutes; turn. Grill chicken over indirect heat, on covered grill, 25 to 30 minutes or until done (165�F), turning occasionally and brushing with remaining barbecue mixture for the last 15 minutes. Serve with reserved sauce.
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 minutes 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 minutes 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.