Grilled Coca Cola Chicken (Print Version)

Sweet and tangy Coca Cola glazed chicken breasts grilled to caramelized perfection for your next cookout.

# What You'll Need:

→ Meats

01 - 4 boneless skinless chicken breasts

→ Marinade & 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 It:

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 glaze reduces by about half and thickens, 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 the seasoned chicken breasts into a large resealable bag or shallow dish. 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 onto 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 nicely caramelized.
06 - Transfer the grilled chicken to a plate and let it rest for 5 minutes before slicing. Drizzle with any remaining glaze if desired and serve immediately.

# Expert Advice:

01 -
  • The glaze reduces into a sticky, caramel like coating that tastes like you spent all day on it when really it is just pantry staples simmered together.
  • It works beautifully on a grill but also bakes perfectly in the oven, so you are never locked into one cooking method.
02 -
  • Never reuse the marinade that raw chicken sat in as a finishing sauce, because that is a fast track to making everyone sick.
  • The glaze can go from beautifully caramelized to burnt in a matter of moments once the sugars get hot, so keep a close eye on it during the last few minutes of grilling.
03 -
  • Pound thicker chicken breasts to an even thickness before marinating so everything finishes cooking at the same time instead of some pieces drying out while others are still pink.
  • Let the glaze cool for a few minutes before using it as a marinade, because hot liquid on cold chicken firms up the exterior and prevents the flavor from penetrating properly.

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