Grilled Coca Cola Glazed Chicken (Printable)

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

# What You'll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts

→ Glaze and Marinade

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

# 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, 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. Place the remaining glaze and chicken breasts in a large resealable plastic bag or shallow dish. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more pronounced flavor.
04 - Preheat grill to medium-high heat, approximately 400°F. Oil the grates thoroughly to prevent sticking.
05 - Remove chicken from the marinade and discard the used marinade. Place 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 - Transfer the chicken to a cutting board and let rest for 5 minutes before slicing. Drizzle with any remaining glaze and serve immediately.

# Expert Tips:

01 -
  • The glaze doubles as a marinade and a finishing sauce, so every bite is layered with flavor from the inside out.
  • It uses pantry staples you probably already have, and the wow factor is completely disproportionate to how easy it is.
02 -
  • Discard the used marinade completely because it has had raw chicken sitting in it and is not safe to reuse as a sauce.
  • The glaze can go from beautifully caramelized to burnt in a flash, so keep a close eye on it during the last few minutes of grilling.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they grill uniformly and you avoid dry, overcooked edges.
  • Let the glaze cool slightly before tossing it with the chicken because a piping hot glaze can start to cook the surface of the meat prematurely.

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