Rating: 4 stars
20 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 3
  • 5 star values: 10

The secret ingredient to this deliciously tangy grilled chicken is 3/4 cup of cola. You'll love the unique flavor that the cola gives it, mixed with warm spices like cumin, paprika, and chili powder.

David Bonom
Recipe by Cooking Light September 2011

Gallery

John Autry; Styling: Lindsey Lower

Recipe Summary

hands-on:
21 mins
total:
54 mins
Yield:
Serves 6 (serving size: 1 breast half and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion to pan; sauté 2 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in cola and next 4 ingredients (through chili powder); bring to a boil. Reduce heat, and simmer 15 minutes or until sauce reduces to 3/4 cup, stirring occasionally. Set 6 tablespoons sauce aside.

  • Combine sugar and next 3 ingredients (through cumin), stirring well. Rub spice mixture evenly over both sides of chicken. Arrange chicken on a grill rack coated with cooking spray; baste with 3 tablespoons remaining sauce. Grill 5 minutes. Turn chicken over; baste with 3 tablespoons sauce. Grill 5 minutes or until done. Serve with reserved 6 tablespoons sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

254 calories; fat 4.7g; saturated fat 0.7g; mono fat 2g; poly fat 1.5g; protein 39.8g; carbohydrates 11.2g; fiber 0.5g; cholesterol 99mg; iron 1.7mg; sodium 498mg; calcium 32mg.
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