Coca Cola Glazed Grilled Chicken (Printable)

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

# What You’ll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Marinade & Glaze

02 - 1 cup Coca Cola (regular, not diet)
03 - 1/3 cup ketchup
04 - 2 tablespoons soy sauce (use gluten-free soy sauce for GF diet)
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 the 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 the chicken breasts in a large 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 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 hot 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 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 warm.

# Expert Advice:

01 -
  • The Coca Cola does double duty as both a tenderizer and a flavor builder, making this nearly foolproof even for grill newbies.
  • That sticky, caramelized exterior cracks slightly when you cut into it, giving you restaurant quality presentation with backyard simplicity.
  • Cleanup is minimal since everything comes together in one marinade bag and on the grill.
02 -
  • Never reuse the marinade that touched raw chicken for basting, which is why you reserve that half cup before the chicken goes in.
  • If the glaze starts to darken too fast on the grill, move the chicken to a cooler spot and finish with the lid open to prevent burning.
03 -
  • Let the glazed chicken sit off heat for a full five minutes before slicing so the sticky coating sets and the juices stay inside where they belong.
  • Reduce the reserved glaze in a small saucepan for two minutes until it thickens slightly, then brush it on at the very end for an extra concentrated layer of flavor.

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