Coca Cola Glazed Grilled Chicken (Printable)
Juicy grilled chicken breasts with a sweet, tangy Coca Cola glaze—perfect for backyard barbecues or family dinner.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Marinade and 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
# 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 and cook, 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 evenly with olive oil. Season both sides lightly with additional salt and pepper.
03 - Reserve 1/3 cup of the prepared glaze for basting during grilling. Combine the remaining glaze with the chicken breasts in a large resealable plastic bag or shallow dish, ensuring the chicken is well coated. Refrigerate 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 thoroughly to prevent the chicken from 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, 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 before slicing. Drizzle with any remaining glaze and serve immediately.
# Expert Tips:
01 -
- The glaze tastes like someone spent hours on it, but it comes together in one saucepan while your grill heats up.
- That caramelized exterior gives way to juicy, tender chicken that even picky eaters devour without complaint.
02 -
- Discard the used marinade after the chicken comes out because it has been in contact with raw poultry and is not safe to reuse.
- If the glaze gets too thick while cooling, whisk in a splash of warm water to loosen it back to a brushable consistency.
03 -
- Pound the chicken breasts to even thickness before marinating so the thin ends do not dry out before the thick centers cook through.
- Start basting during the last three minutes of grilling, not from the beginning, because the sugar in the glaze burns easily over direct heat.