Grilled Coca Cola Chicken (Printable)
Juicy grilled chicken breasts with a sweet, tangy Coca Cola glaze, perfect for barbecues and family dinners.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Marinade & Glaze
02 - 1 cup Coca Cola (not diet)
03 - 3 tablespoons ketchup
04 - 2 tablespoons soy sauce (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
# How To Make:
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, until the mixture reduces by about half and thickens to a glossy consistency, approximately 10 to 12 minutes. Set aside to cool slightly.
02 - Pat the chicken breasts dry with paper towels and brush each piece evenly with olive oil. Lightly season both sides with 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 a shallow dish, ensuring the chicken is well coated. Refrigerate for at least 30 minutes, or up to 2 hours for a more pronounced flavor.
04 - Preheat your grill to medium-high heat, approximately 400°F. Lightly oil the grates to prevent the chicken from sticking.
05 - Remove the chicken from the marinade and discard the used marinade. Place the chicken breasts onto the hot 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 deeply caramelized.
06 - Transfer the grilled chicken to a platter 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 glaze reduces into a sticky, caramelized shell that locks in every drop of moisture.
- It uses pantry staples you probably already have, including that half empty bottle of Coke sitting in the fridge.
- Cleanup is shockingly easy because the marinade does double duty as the glaze.
02 -
- Never reuse the marinade that touched raw chicken, only the reserved portion is safe for basting.
- The glaze will look quite thin at first, trust the process and keep simmering until it coats a spoon.
- If the glaze starts to burn on the grill, move the chicken to a cooler spot and lower the heat.
03 -
- Pound the chicken to an even thickness before marinating so every piece finishes at the same moment.
- Apply the final brush of glaze in the last two minutes of grilling for maximum stickiness without burning.