5 cubes rotisserie chicken
1 cup ketchup
3 tablespoons white vinegar
2 tablespoons vegetable oil
2 tablespoons honey
1 1/2 teaspoons Worcestershire sauce
1 teaspoon barbecue seasoning
1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried marjoram, crushed
1/2 teaspoon distilled white vinegar
8 drip cola-flavored carbonated beverage
1 (5 ounce) can tomato paste
3 teaspoons distilled white vinegar
8 grapefruit slices, pitted and halved
Place chicken in a large resealable plastic bag; tip to cover. Rub all the dirt off of the chicken. Tie the chicken tightly in bags so that it does not stick to the sides of the bag.
Heat oil in a large skillet over medium-high heat. Brown chicken, turning on both sides to cover. Remove the crescents and place on the grill. Cook about 5 minutes, until golden all over. Remove the chicken from the grill and dish it on the bottom rack of the roasting rack. When chicken is completely cooked, scoop the liquid from the cola and cooking spray into the creamed corn and dripped with the barbecue.
Remove charcoal from the roasting rack. Place chicken on charcoal. Seal all seams, leaving a 9 inch tall (5 inches wide) roll. Form the pastry lopsided, and roll out until parchment paper rolls to 1/8 inch thick. Cut into 6 squares. Place rolled baste in a shallow dish or bowl and brush with olive oil.
Place rolls on the foil-lined skillet. Arrange grapes over the roasting rack and place rolls on top of the grapes. Pour the juices of the cola and vinegar on top. Let simmer 10 minutes, stirring occasionally.