Grilled Coca Cola Chicken (Printable View)

Juicy grilled chicken breasts with a sticky, sweet Coca Cola glaze for a tangy BBQ favorite.

# What You 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 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

→ Optional Garnish

11 - 2 tablespoons chopped fresh parsley

# How To Make It:

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 fully blended and the sugar dissolves.
02 - Place the chicken breasts in a resealable plastic bag or shallow dish. Reserve 1/2 cup of the glaze mixture for basting during grilling, then pour the remaining marinade over the chicken. Seal and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
03 - Preheat your grill 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 breasts on the grill, close the lid, and cook for 5 to 6 minutes per side. Baste occasionally with the reserved Coca Cola glaze. Continue grilling until the internal temperature reaches 165°F at the thickest part of each breast.
05 - Transfer the grilled chicken to a platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh parsley if desired, then serve warm.

# Expert Advice:

01 -
  • The glaze reduces into something that tastes like you spent hours on it, but the whole thing comes together in under 40 minutes of active work.
  • It converts even the pickiest eaters at a cookout because the sweetness is balanced by smoke and tang.
02 -
  • Never reuse the marinade that touched raw chicken as a finishing sauce, only the reserved portion that stayed separate.
  • 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.
03 -
  • Let the glaze reduce in a small saucepan for three to four minutes before basting so it thickens and clings instead of dripping through the grates.
  • Pat the chicken dry before grilling even after marinating, because excess moisture prevents that beautiful char from forming.

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