Coca Cola Glazed Chicken (Printable)
Juicy grilled chicken with a sweet, tangy Coca Cola glaze, ideal for backyard barbecues and family dinners.
# What You'll Need:
→ Chicken
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 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 evenly with olive oil. Season lightly with additional salt and pepper on both sides.
03 - Reserve 1/3 cup of the prepared glaze for basting during grilling. Place the remaining glaze and the chicken breasts into a large resealable plastic bag or shallow dish, ensuring the chicken is well coated. Refrigerate and marinate for at least 30 minutes, or up to 2 hours for more pronounced flavor.
04 - Preheat the grill to medium-high heat, targeting approximately 400°F. Lightly oil the grill grates 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 deeply caramelized.
06 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice and drizzle with any remaining glaze before serving.
# Expert Tips:
01 -
- The glaze doubles as a marinade and a finishing baste, so every layer of flavor builds on the last.
- It uses ingredients you probably already have sitting in your kitchen right now.
02 -
- Never reuse the marinade that raw chicken sat in, always discard it and baste with the portion you set aside before the chicken touched it.
- Watch the glaze closely while it reduces because sugar burns fast and you want caramelization, not char.
03 -
- Pound the chicken breasts to an even thickness before marinating so you never end up with dry edges and raw centers.
- Apply the final coat of glaze during the last two minutes of grilling for maximum stickiness and shine.