Coca Cola Glazed Chicken (Printable version)
Sweet and tangy Coca Cola glazed grilled chicken breasts, perfect for backyard cookouts and family meals.
# What you need:
→ Meats
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:
01 - In a small saucepan, combine the 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 syrupy consistency, 10 to 12 minutes. Set aside to cool slightly.
02 - Pat the chicken breasts dry with paper towels and brush each 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 chicken breasts and the remaining glaze in a large resealable plastic bag or shallow dish, turning to coat evenly. Refrigerate for at least 30 minutes, or up to 2 hours for more pronounced flavor.
04 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F. Oil the grates generously to prevent sticking.
05 - Remove the chicken from the marinade and discard the used marinade. Place the breasts on 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 chicken to a cutting board and let rest for 5 minutes. Slice against the grain and drizzle with any remaining glaze before serving.
# Expert Advice:
01 -
- The glaze reduces into something that tastes like you spent hours on it, but it comes together in about ten minutes on the stovetop.
- It works just as well in the oven as on a grill, so you are never locked into one cooking method.
02 -
- Discard the used marinade completely because it has had raw chicken sitting in it and is not safe to reuse as a finishing sauce.
- The glaze will thicken further as it cools, so pull it off the heat when it is still slightly thinner than you think you want it.
03 -
- Let the glaze cool for a few minutes before adding it to the bag with the chicken so it does not partially cook the exterior during marinating.
- Baste frequently and aggressively during grilling because that repeated layering is what builds the lacquered, sticky crust everyone will fight over.