Grilled Coca Cola Chicken (Printable)
Juicy grilled chicken breasts with a sticky, sweet and tangy Coca Cola glaze. Ready in 35 minutes.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Marinade and Glaze
02 - 1 cup Coca Cola (regular, not diet)
03 - 1/3 cup ketchup
04 - 2 tablespoons soy sauce (use gluten-free tamari for GF)
05 - 2 tablespoons apple cider vinegar
06 - 2 tablespoons brown sugar
07 - 2 cloves garlic, minced
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon salt
→ Optional Garnish
11 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - In a medium bowl, combine the Coca Cola, ketchup, soy sauce, apple cider vinegar, brown sugar, minced garlic, smoked paprika, black pepper, and salt. Whisk until fully blended and the sugar has dissolved.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Reserve 1/2 cup of the glaze mixture and set aside for basting later. Pour the remaining marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 1 hour or up to 8 hours.
03 - Preheat your grill to medium-high heat, approximately 375°F to 400°F. Lightly oil the grill grates to prevent the chicken from sticking.
04 - Remove the chicken from the marinade and discard the used marinade. Place the chicken breasts on the grill, close the lid, and cook for 5 to 6 minutes per side. Baste occasionally with the reserved Coca Cola glaze during grilling. Cook until the internal temperature reaches 165°F as measured with a meat thermometer.
05 - Transfer the chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh parsley and serve immediately.
# Expert Suggestions:
01 -
- The Coca Cola reduces into a glaze so sticky and glossy that people will assume you spent hours on a complicated barbecue sauce from scratch.
- It uses ingredients you probably already have sitting in your pantry and fridge right now, which makes it the perfect save for a last minute cookout.
02 -
- Never reuse the marinade that the raw chicken was soaking in as a finishing sauce because it is not safe, and that is exactly why you set aside a clean half cup at the start.
- The glaze can go from beautifully caramelized to outright burnt in about thirty seconds flat once the sugars start bubbling, so stay near the grill during the last few minutes.
03 -
- Take the chicken out of the fridge about twenty minutes before grilling so it cooks more evenly from edge to center instead of being cold in the middle.
- Brush on the final layer of reserved glaze right as you take the chicken off the grill and the residual heat will set it into a beautiful lacquered finish.