Grilled Cola Glazed Chicken (Printable)

Juicy grilled chicken with a sweet, tangy Coca Cola glaze—perfect for backyard barbecues and family dinners.

# 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 Steps:

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, approximately 10 to 12 minutes. Remove from heat and let cool slightly.
02 - Pat the chicken breasts dry with paper towels and brush evenly with olive oil. Lightly season both sides with 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. Seal or cover and 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 well 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. Continue grilling until the internal temperature reaches 165°F and the exterior is deeply caramelized.
06 - Transfer the grilled chicken to a cutting board and let rest for 5 minutes. Slice against the grain and drizzle with any remaining glaze before serving.

# Helpful Tips:

01 -
  • The glaze doubles as a marinade, so you get big flavor with almost no extra effort.
  • It uses pantry staples you probably already have sitting next to the stove.
  • Grilling gives the sugars a char that no oven can truly replicate.
02 -
  • Never reuse marinade that raw chicken has been soaking in as a finishing sauce.
  • The glaze will look thin at first but thickens quickly once it starts bubbling, so do not walk away from the stove.
  • If your grill flare ups happen, move the chicken to a cooler spot for a moment rather than panic flipping it.
03 -
  • Use a meat thermometer every single time because visual cues alone will betray you on glazed chicken that always looks darker than it actually is.
  • Brush the glaze on in thin layers during grilling rather than slathering it all at once for the most even caramelization.

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