Grilled Coca Cola Chicken (Printable)
Juicy grilled chicken with a sweet, tangy Coca Cola glaze—perfect for backyard barbecues and family dinners.
# Ingredient List:
→ 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 soy sauce 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, 10 to 12 minutes. Set aside to cool slightly.
02 - Pat the chicken breasts dry with paper towels. Brush each breast with olive oil and season lightly with additional salt and pepper.
03 - Reserve 1/3 cup of the prepared glaze for basting during grilling. Place the chicken breasts and the remaining glaze in a large resealable plastic bag or shallow dish. Seal or cover and refrigerate 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, 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 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 deeply caramelized.
06 - Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice and drizzle with any remaining glaze before serving.
# Expert Tips:
01 -
- The glaze caramelizes on the grill creating those gorgeous sticky char marks that make everyone think you spent hours over the flames.
- It uses pantry staples you probably already have, which means no emergency grocery store runs.
- Cleaning up is surprisingly easy since most of the flavor magic happens in one saucepan.
02 -
- Never reuse the marinade that raw chicken sat in, and always baste with the clean reserved portion you set aside earlier.
- The glaze will look deceptively thin right off the stove but thickens considerably as it cools, so pull it from heat just before you think it is ready.
03 -
- Pound the chicken breasts to even thickness before marinating so the thin ends do not dry out while the thick centers finish cooking.
- Start basting only in the last few minutes of grilling because the sugar content will burn if applied too early over high heat.