Coca Cola Glazed Grilled Chicken (Printable Version)

Juicy grilled chicken with a sweet, sticky Coca Cola glaze. Tangy BBQ flavor ready in 35 minutes.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Marinade & Glaze

02 - 1 cup regular Coca-Cola (not diet)
03 - 1/3 cup ketchup
04 - 2 tablespoons soy sauce (use gluten-free tamari if needed)
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

→ Garnish

11 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - In a medium bowl, whisk together the Coca-Cola, ketchup, soy sauce, apple cider vinegar, brown sugar, minced garlic, smoked paprika, black pepper, and salt until fully combined and smooth.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Reserve 1/2 cup of the glaze mixture and set aside for basting later. Pour the remaining marinade over the chicken, seal tightly, and refrigerate for at least 1 hour or up to 8 hours for deeper flavor.
03 - Preheat your outdoor grill or grill pan to medium-high heat, approximately 375°F to 400°F. Lightly oil the grill grates to prevent the chicken from sticking.
04 - Remove the chicken from the marinade and discard the used marinade. Place the chicken on the grill and cook for 5 to 6 minutes per side with the lid closed, basting occasionally with the reserved Coca-Cola glaze. Cook until the internal temperature reaches 165°F as measured with a meat thermometer inserted into the thickest part of the breast.
05 - Transfer the chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice if desired, garnish with chopped fresh parsley, and serve immediately.

# Helpful Tips:

01 -
  • The glaze reduces into something that tastes like you spent hours on it, even though the whole thing comes together in about half an hour.
  • It uses ingredients you probably already have in your pantry and fridge, which makes it an easy weeknight win.
02 -
  • Never reuse the marinade that touched raw chicken for anything, and always pour it straight down the drain.
  • The reserved half cup of glaze is your basting liquid, so do not forget to set it aside before the chicken goes in.
03 -
  • If your glaze is not thickening enough, pour the reserved basting liquid into a small saucepan and simmer it for a few minutes until it coats the back of a spoon.
  • A light Pinot Noir or a crisp lager alongside this chicken makes a summer dinner feel like a proper occasion.

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