Yield: 4 servings
Prep Time: 10 minutes
Cook Time: ~1 hour 30 minutes
Ingredients
For the Dry Rub
- 2 tsp kosher salt
- 2 tsp paprika
- 1 tsp cayenne pepper
- Freshly ground black pepper (to taste)
- 2 lb boneless, skinless chicken thighs
For the Glaze
- 6 cups Coca-Cola
- 1/3 cup reduced-sodium soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tbsp light brown sugar
- Zest and juice of 1 lime
- 1/2 tsp kosher salt
- Neutral oil (for grilling)
Instructions
1. Prepare the Chicken
- In a large bowl, combine salt, paprika, cayenne, and black pepper.
- Rub seasoning evenly over the chicken.
- Cover and refrigerate for at least 30 minutes (or up to overnight).
2. Make the Glaze
- In a saucepan, bring Coca-Cola to a boil over medium-high heat.
- Reduce heat and simmer until reduced to about ¾ cup (about 20 minutes).
- Stir in soy sauce, Worcestershire sauce, ketchup, brown sugar, lime zest and juice, and salt.
3. Preheat Grill
- Heat grill to medium-high heat and lightly oil the grates.
4. Grill the Chicken
- Place chicken on the grill and brush with glaze.
- Grill for 4 minutes, then flip and brush again.
- Continue flipping and glazing every few minutes.
- Cook until internal temperature reaches 165°F (about 10–12 minutes total).
5. Serve
- Remove from grill and let rest for 5 minutes.
- Serve with lime wedges on the side.
Optional Tips
- Glaze can be made up to 5 days ahead and refrigerated.
- Works with chicken breasts or other cuts—just adjust cook time.
