Coca Cola Glazed Grilled Chicken (Printer-Friendly)

Juicy grilled chicken breasts with a sticky, sweet Coca Cola glaze. Tangy, flavorful and perfect for summer BBQ.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Marinade and Glaze

02 - 1 cup Coca Cola (regular, not diet)
03 - 1/3 cup ketchup
04 - 2 tablespoons soy sauce (use gluten-free tamari for GF)
05 - 2 tablespoons apple cider vinegar
06 - 2 tablespoons brown sugar
07 - 2 cloves garlic, minced
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon salt

→ Optional Garnish

11 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - In a medium mixing bowl, combine the Coca Cola, ketchup, soy sauce, apple cider vinegar, brown sugar, minced garlic, smoked paprika, black pepper, and salt. Whisk thoroughly until all ingredients are fully blended and the sugar has dissolved.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Reserve 1/2 cup of the marinade mixture for basting during grilling, then pour the remaining marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
03 - Preheat your outdoor grill or grill pan to medium-high heat, approximately 375°F to 400°F. Lightly oil the grill grates using a folded paper towel dipped in vegetable oil to prevent the chicken from sticking.
04 - Remove the chicken breasts from the marinade, allowing any excess to drip off, and discard the used marinade. Place the chicken on the preheated grill and cook for 5 to 6 minutes per side with the lid closed. Baste occasionally with the reserved Coca Cola glaze during the final minutes of cooking. Continue grilling until the internal temperature reaches 165°F when measured at the thickest part with a meat thermometer.
05 - Transfer the grilled chicken to a cutting board or platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh parsley if desired, then serve alongside grilled vegetables, corn on the cob, or a light summer salad.

# Expert Advice:

01 -
  • The glaze tastes like you spent all day reducing a complicated BBQ sauce when it really just comes together in one bowl.
  • It turns boring weeknight chicken into something people will actually text you about the next day.
02 -
  • Never reuse the marinade that raw chicken sat in as a finishing sauce, that reserved half cup exists for a reason.
  • If the glaze starts burning before the chicken is done, move the pieces to indirect heat and finish them there with the lid closed.
03 -
  • Take the chicken out of the fridge fifteen minutes before grilling so it is not ice cold in the center when the outside is already charred.
  • Brush the glaze on during the final minutes of cooking, not at the start, because the sugar will burn if exposed to heat for too long.

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