Coca Cola Glazed Chicken (Printable Version)

Juicy grilled chicken breasts with a sweet, tangy Coca Cola glaze, perfect for barbecues and family dinners.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Marinade and Glaze

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

# Directions:

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. Set aside to cool slightly.
02 - Pat the chicken breasts dry with paper towels and brush both sides 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 with the chicken breasts in a large resealable plastic bag or shallow dish. Refrigerate and marinate for at least 30 minutes, or up to 2 hours for more pronounced flavor.
04 - Preheat an outdoor grill or grill pan to medium-high heat, targeting 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 breasts onto the hot grill and cook for 5 to 7 minutes per side, basting frequently with the reserved glaze, until the internal temperature registers 165°F on a meat thermometer and the exterior is deeply caramelized.
06 - Transfer the chicken to a cutting board and allow it to rest for 5 minutes so the juices redistribute. Slice and drizzle with any remaining glaze before serving.

# Expert Hints:

01 -
  • The glaze caramelizes on the grill and creates a sticky, glossy crust that rivals any barbecue joint.
  • It uses pantry staples and one unexpected ingredient that always gets people talking.
02 -
  • The glaze will burn quickly if your grill is too hot, so keep the heat at a confident medium high rather than scorching.
  • Discard the marinade the chicken sat in and only use the reserved clean glaze for basting to avoid any food safety issues.
03 -
  • If you want a spicy kick, stir a quarter teaspoon of cayenne into the glaze during its last two minutes of simmering.
  • Let the glaze cool to room temperature before marinating the chicken so it does not partially cook the meat on contact.

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