Coca Cola Glazed Chicken (Printable)

Juicy grilled chicken with a sticky, sweet and tangy Coca Cola glaze — a BBQ favorite done in 35 minutes.

# 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
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

# Directions:

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 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 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 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 when measured with a meat thermometer.
05 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh parsley and serve immediately.

# Cooking Tips:

01 -
  • The glaze reduces into something that tastes like you spent hours on it but honestly it takes longer to clean the grill than to make the sauce.
  • Chicken breast stays incredibly juicy because the sugar in the cola forms a protective shell that locks moisture inside.
  • It uses ingredients you probably already have kicking around your pantry door right now.
02 -
  • Never reuse the marinade that raw chicken sat in and always keep that reserved half cup separate from the start.
  • If your glaze starts burning before the chicken is done your grill is too hot so move the pieces to indirect heat and finish them there.
03 -
  • Pound the chicken breasts to an even thickness before marinating so the thin ends do not dry out while the thick center finishes cooking.
  • Save a few extra tablespoons of glaze to drizzle over the finished chicken at the table for maximum visual impact and flavor.

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