Grilled Coca Cola Chicken (Print version)
Juicy grilled chicken breasts with a sweet, tangy Coca Cola glaze for backyard cookouts.
# What goes in:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Marinade & Glaze
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
# Cooking steps:
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 glossy consistency, 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 seasoned chicken breasts into a large resealable plastic bag or shallow dish. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more pronounced flavor.
04 - Preheat your grill to medium-high heat, approximately 400°F. Oil the grates well to prevent the chicken from sticking.
05 - Remove the chicken from the marinade and discard the used marinade. Place the chicken breasts on the preheated grill and cook for 5 to 7 minutes per side, basting frequently with the reserved glaze, until the internal temperature reaches 165°F and the exterior is caramelized and charred in spots.
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.
# Tips from flavorandfeast:
01 -
- The glaze tastes like barbecue sauce but takes a fraction of the effort to make from scratch.
- It turns ordinary weeknight chicken into something that feels like you ordered it from a restaurant.
02 -
- Never reuse the marinade that touched raw chicken as a finishing sauce, because no amount of boiling makes that safe enough to risk.
- The glaze will thicken further as it cools, so pull it off the heat when it is still slightly thinner than you think it should be.
03 -
- If the glaze starts to burn on the grill rather than caramelize, move the chicken to a cooler spot and lower the lid to let it finish cooking indirectly.
- Make a double batch of glaze and keep half in the fridge because it reheats perfectly and you will want it again within the week.