Coca Cola Glazed Chicken (Printable)
Juicy grilled chicken with a sweet, tangy Coca Cola glaze—perfect for backyard barbecues and family dinners.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Coca Cola Glaze and Marinade
02 - 1 cup Coca Cola (regular, not diet)
03 - 3 tablespoons ketchup
04 - 2 tablespoons soy sauce (use gluten-free soy sauce 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 Steps:
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 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. Combine the remaining glaze and chicken breasts in a large resealable bag or shallow dish. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
04 - Preheat 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 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 - Allow the chicken to rest for 5 minutes before slicing. Drizzle with any remaining glaze and serve immediately.
# Expert Advice:
01 -
- The glaze reduces into something that tastes like you spent hours on it when you barely stirred a pot for ten minutes.
- It converts even the picky eaters at your table because the sweetness feels familiar, like barbecue sauce from a bottle but better.
02 -
- Never reuse the marinade that raw chicken sat in as a finishing sauce, because no amount of boiling on the grill will make me trust it again.
- The glaze thickens considerably as it cools, so pull it from the heat when it looks slightly thinner than you think it should be.
03 -
- Pound your chicken to an even thickness before marinating so every piece finishes cooking at the same moment instead of playing guesswork with the thin tails.
- Oil the grill grates right before the chicken goes on, not ten minutes early, because the oil burns off and defeats the purpose if you wait too long.