My son loves dark-meat chicken, so I'll be making the Coke-Brined Grilled Chicken from the June 2007 Cuisine at Home magazine next Saturday. The brine uses 1 litre of Coca-Cola and 1/2 cup kosher salt for 4 pounds of chicken. The chicken is then rubbed with a fairly basic BBQ rub and grilled. I'll smoke the drumsticks low & slow in one of my Weber kettles with cherry wood for smoke.
There is a Coca-Cola barbecue sauce recipe in Raichlen's Sauces, Rubs, Marinades, ... book that I may make to go with the chicken.