Grilled Coca Cola Chicken (Printable)
Juicy grilled chicken with a sweet, tangy Coca Cola glaze, smoky and caramelized to perfection.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Coca Cola Glaze and Marinade
02 - 1 cup Coca Cola (regular, not diet)
03 - 3 tablespoons ketchup
04 - 2 tablespoons soy sauce (use gluten-free if needed)
05 - 2 tablespoons brown sugar
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon garlic powder
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon salt
11 - 1 tablespoon olive oil
# Directions:
01 - In a small saucepan, combine the Coca Cola, ketchup, soy sauce, brown sugar, apple cider vinegar, garlic powder, smoked paprika, black pepper, and salt. Bring to a simmer over medium heat, stirring occasionally, and cook until the mixture reduces by about half and thickens to a syrupy consistency, approximately 10 to 12 minutes. Set aside to cool slightly.
02 - Pat the chicken breasts dry with paper towels and brush both sides with olive oil. Season lightly with additional salt and pepper.
03 - Reserve 1/3 cup of the prepared glaze for basting during grilling. Place the remaining glaze and the chicken breasts in a large resealable plastic bag or shallow dish, ensuring the chicken is well coated. Refrigerate and marinate for at least 30 minutes, or up to 2 hours for more pronounced flavor.
04 - Preheat an outdoor grill or grill pan to medium-high heat, targeting approximately 400°F. Oil the grates thoroughly to prevent sticking.
05 - Remove the chicken from the marinade and discard the used marinade. Place the chicken breasts on the hot grill and cook for 5 to 7 minutes per side, basting frequently with the reserved glaze. Continue grilling until the internal temperature reaches 165°F and the exterior is nicely caramelized.
06 - Transfer the chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice and drizzle with any remaining glaze before serving.
# Expert Tips:
01 -
- The Coke reduces into something that tastes like someone spent three hours on a glaze when it really took twelve minutes of mostly hands off simmering.
- It turns boneless chicken breasts which can be boring into the thing everyone fights over at a cookout.
02 -
- Discard the marinade that the raw chicken sat in and only use the reserved clean glaze for basting during grilling.
- The glaze will look thin when you first start reducing it but patience is everything because it thickens dramatically in the last two minutes.
03 -
- Pound the chicken breasts to an even thickness before marinating so nothing ends up overcooked on the ends and raw in the middle.
- Keep a close eye on the glaze during grilling because the sugar content means it can go from caramelized to burnt surprisingly fast.