Coca Cola Glazed Grilled Chicken (Printable)

Juicy grilled chicken breasts with a sticky, sweet and tangy Coca Cola glaze. Perfect for summer BBQs.

# What's Needed:

→ 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

# How to Make It:

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 during grilling, then pour the remainder over the chicken. Seal and marinate for at least 1 hour, or up to 8 hours refrigerated.
03 - Preheat grill to medium-high heat (approximately 375-400°F). Oil the grill grates thoroughly to prevent sticking.
04 - Remove chicken from the marinade and discard the used marinade. Place chicken breasts on the grill and cook 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 platter and let rest for 5 minutes. Garnish with chopped fresh parsley and serve immediately.

# Tips for Success:

01 -
  • The glaze tastes like you spent hours perfecting a secret BBQ sauce when it really only takes five minutes of whisking.
  • It turns basic boneless chicken breasts into something people genuinely get excited about at cookouts.
  • Cleanup is minimal since most of the flavor work happens in a bag and on the grill.
02 -
  • Discard the used marinade completely, it has raw chicken juices in it and no amount of boiling makes it worth the risk.
  • The sugar in the glaze burns fast so keep the heat at medium high, not high, and stay near the grill during the basting phase.
  • A meat thermometer is the single tool that will save you from dry chicken breasts, pull them at exactly 74 degrees Celsius every time.
03 -
  • Pound the chicken to an even thickness before marinating so every piece finishes cooking at the same time and nobody gets a dry end piece.
  • Let the glaze reduce in a small saucepan for three to four minutes if you want it thicker and more syrupy for brushing on at the very end.

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