Grilled Coca Cola Glazed Chicken (Printable)
Sweet and tangy Coca Cola glazed grilled chicken breasts, perfect for backyard cookouts and family meals.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Marinade and Glaze
02 - 1 cup Coca Cola (not diet)
03 - 3 tablespoons ketchup
04 - 2 tablespoons soy sauce (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. Remove from heat and set aside to cool slightly.
02 - Pat the chicken breasts dry with paper towels and brush evenly with olive oil. Season lightly on both sides with salt and pepper.
03 - Reserve 1/3 cup of the prepared glaze for basting during grilling. Combine the remaining glaze and 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 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, 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 before slicing. Drizzle with any remaining glaze and serve immediately.
# Helpful Tips:
01 -
- The glaze caramelizes into something that tastes like you spent three hours on a sauce when you barely stirred for ten.
- Every single person at my table went quiet after the first bite, which is the highest compliment I know.
02 -
- Discard every drop of used marinade because it has touched raw chicken and is not safe to reuse as a finishing sauce.
- If the glaze thickens too much as it cools, just warm it gently on the stove for a minute and it will loosen right back up.
03 -
- Pound the chicken to even thickness before marinating so you never end up with one dry end and one undercooked center.
- Reserve the glaze before it ever touches raw chicken so you have a safe, delicious sauce for basting and finishing.