Coca Cola Glazed Chicken (Print)

Juicy grilled chicken breasts with a sticky, sweet Coca Cola glaze for a tangy BBQ twist.

# Ingredient List:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Marinade & 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 Steps:

01 - In a medium mixing bowl, whisk together the Coca Cola, ketchup, soy sauce, apple cider vinegar, brown sugar, minced garlic, smoked paprika, black pepper, and salt until fully blended and the sugar dissolves.
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 for deeper flavor.
03 - Preheat your outdoor grill or grill pan to medium-high heat (approximately 375°F to 400°F). Lightly oil the grill grates using a paper towel dipped in vegetable oil to prevent the chicken from sticking.
04 - Remove the chicken from the marinade and discard the used marinade. Place the chicken breasts on the hot grill and cook for 5 to 6 minutes per side with the lid closed. Baste occasionally with the reserved Coca Cola glaze using a basting brush. Continue cooking until the internal temperature of the thickest part reaches 165°F as measured with a meat thermometer.
05 - Transfer the grilled 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 glossy, caramel like glaze that tastes like you spent hours when it really took minutes.
  • It uses pantry staples you probably already have, which means no special grocery run on a weeknight.
02 -
  • Never reuse the marinade that touched raw chicken for anything else, and keep that reserved half cup separate from the start.
  • If the glaze starts burning on the grill instead of caramelizing, move the chicken to a cooler spot and lower the heat, because sugar goes from golden to charred very fast.
03 -
  • If you want an extra thick glaze, pour the reserved marinade into a small saucepan and simmer it for about five minutes until it coats the back of a spoon, then brush that concentrated version on during the last two minutes.
  • Flat chicken breasts grill more evenly, so place them between plastic wrap and give them a gentle pounding to an even thickness before marinating.

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