Coca Cola Glazed Grilled Chicken (Printable)

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

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Marinade & Glaze

02 - 1 cup Coca Cola (regular, not diet)
03 - 1/3 cup ketchup
04 - 2 tablespoons soy sauce
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

# Method:

01 - In a medium bowl, combine Coca Cola, ketchup, soy sauce, apple cider vinegar, brown sugar, minced garlic, smoked paprika, black pepper, and salt. Whisk until fully blended and smooth.
02 - Place chicken breasts in a resealable bag or shallow dish. Reserve 1/2 cup of the marinade for glazing later and pour the remainder over the chicken. Seal and refrigerate for at least 1 hour, up to 8 hours for deeper flavor.
03 - Preheat grill to medium-high heat (approximately 375°F to 400°F). Oil the grill grates thoroughly to prevent sticking.
04 - Remove chicken from the marinade and discard the used marinade. Grill chicken breasts for 5 to 6 minutes per side with the lid down, basting occasionally with the reserved Coca Cola glaze, until the internal temperature reaches 165°F.
05 - Transfer chicken to a plate and let rest for 5 minutes to allow juices to redistribute. Garnish with chopped fresh parsley and serve immediately.

# Expert Hints:

01 -
  • The Coca Cola reduces into a glaze that tastes like someone crossed barbecue sauce with salted caramel, and once you try it you will never go back to bottled sauce.
  • It looks like you spent all afternoon babysitting a smoker, but the whole thing comes together in under 40 minutes flat.
02 -
  • Never reuse the marinade that touched raw chicken as a finishing sauce, which is why you reserved that half cup before the chicken went in.
  • If the glaze starts burning before the chicken is cooked through, move the pieces to a cooler part of the grill and close the lid to finish gently.
03 -
  • If you want a thicker glaze, pour the reserved marinade into a small saucepan and simmer it for about five minutes until it coats the back of a spoon before brushing it on.
  • Pound the chicken breasts to an even thickness before marinating so you never end up with one end dry and the other still pink.

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