Grilled Coca Cola Glazed Chicken (Printable Version)
Juicy grilled chicken with a sweet, tangy Coca Cola glaze perfect for summer cookouts.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Coca Cola Glaze & Marinade
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 It:
01 - In a small saucepan, combine 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 syrupy 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 lightly with additional salt and pepper.
03 - Reserve 1/3 cup of the prepared glaze for basting during grilling. Place the remaining glaze and chicken breasts in a large resealable plastic bag or shallow dish, ensuring the chicken is well coated. 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 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 preheated grill and cook for 5 to 7 minutes per side, basting frequently with the reserved glaze. Continue cooking until the internal temperature reaches 165°F and the exterior is nicely caramelized.
06 - Transfer the grilled chicken to a platter and let it rest for 5 minutes before slicing. Drizzle with any remaining glaze if desired and serve immediately.
# Helpful Hints:
01 -
- The Coke reduces into a glossy, caramel like glaze that makes people think you spent hours when you barely did anything at all.
- It uses ingredients you probably already have in your pantry, which means no emergency grocery runs mid cookout.
02 -
- Never reuse the marinade that raw chicken sat in as a finishing sauce because it will contain harmful bacteria.
- If the glaze starts burning on the grill instead of caramelizing, move the chicken to a cooler zone and lower the heat slightly.
03 -
- Pound the chicken breasts to even thickness before marinating so the thin end does not dry out while the thick end finishes cooking.
- Brush the glaze on during the final minutes of grilling rather than from the very start to prevent the sugars from burning before the chicken is cooked through.