Pollo a la Coca Cola in English means Coca Cola Chicken. It also means flavor!
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We love Coke in Mexico. So much so, that we even cook with it.
Think BBQ chicken taken up a notch. The sauce is sweet and incredibly tasty.
It’s an easy weeknight meal. Try it one the grill. This recipe is a keeper.
Table of Contents
Ingredients
- Chicken thighs (bone-in)
- Salt and pepper
- Olive Oil
- Onion
- Garlic cloves, finely minced
- Coca-Cola
- Chicken stock
- Ketchup
- Tomato paste
- Sugar
- Fresh parsley for garnish
To give it a little kick, add finely chopped chipotle in adobo sauce to the sauce.
Regular Coke is best for this recipe. I do not recommend Coke Zero.
However, you can use Cherry Coke. You might also like Dr Pepper Chipotle BBQ Ribs.
Instructions
- Rinse and pat dry the chicken.
- Season the chicken with salt and pepper.
Bone-in and skin on chicken breasts is what we are using.
Crispy seared chicken skin smothered in a rich sauce… Yum! That’s what we’re going for.
Any cut of chicken is fine – breast, wings, drumsticks.
Or, change it up and cook on the grill. Just remember to adjust the cooking times.
- In a large skillet, heat the oil.
- Work in batches to brown the chicken on all sides. About 5-8 minutes per side.
Move the chicken pieces as they are ready to a plate. Make it a deep plate. Some of the liquid will come out.
Please note that the chicken will not be fully cooked. Do not eat the chicken!
Feel free to add more oil if needed as you’re searing.
- Lower the heat to medium.
- Add the onions and garlic. Cook for 1-2 minutes.
- Then pour in the Coca-Cola, ketchup, tomato paste, sugar and chicken broth.
- Bring the mixture up to a boil.
With a spatula, scrape the bottom of the skillet. This will remove any browned bits that are stuck.
They have tons of flavor, and we want to release them into the sauce.
Similar to a Balsamic Reduction , as it cooks down the flavors will enhance.
- Return the chicken to the skillet.
- Spoon some of the Coke sauce over the chicken.
- Cover the skillet. Reduce the heat to medium-low.
- Cook for about 25-30 minutes, or until the chicken is done.
Check the chicken after 15 minutes. If the sauce is too thick, add ½ cup more of the chicken broth.
The dish is ready when the juices of the chicken run clear and a kitchen thermometer reads 165 degrees F.
Storing Instructions
Place any leftovers in an airtight container and keep in the fridge for up to 5 days.
Or place in a sealable bag and remove as much air as possible. Store up to 3 months in the freezer.
Frequently Asked Questions
Soda is used in marinades to tenderize the meat. It also gives the meat an acidic yet sweet flavor.
Yes. This is a quick, weeknight recipe, but to really bring out the flavors marinate the chicken for 4 hours up to 8 hours.
Chicken breast, bone-in (weight about 10 to 12 ounces) Cook for 30 to 40 minutes over indirect medium heat (350 °F) or until a thermometer registers 165°F.
Chicken legs or thigh, bone-in. Cook for 30 to 40 minutes over indirect medium heat (350 °F) or until a thermometer registers 165°F.
For chicken thigh, boneless, skinless (weight 4 ounces) Cook 8 to 10 minutes over direct high heat (450 – 650 °F)
Brush with sauce occasionally.
Sides:
Pollo a la Coca Cola will make you lick your plate clean. That rich sauce is ah-mazing! Drizzle with more sauce and enjoy.
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Pollo a la Coca Cola
Ingredients
- 8 chicken thigh (bone-in)
- salt and pepper to taste
- 2 tablespoon olive oil
- ½ onion diced
- 4 garlic cloves finely minced
- 1 cup Coca-Cola
- 1 ½ cups chicken broth (to make more sauce add 2 cups)
- 3 tablespoon ketchup
- 2 tablespoon tomato paste
- 1 ½ teaspoon sugar
- chopped parsley (topping)
Instructions
- Rinse and pat dry the chicken.
- Season the chicken with salt and pepper.
- In a large saucepan over medium-high heat, heat the oil.
- Sear the chicken on all sides.
- Transfer the seared chicken to a plate. Set aside.
- Reduce the heat to medium, add the onions and garlic and cook. About 1-2 minutes.
- Add the Coca-Cola, ketchup, tomato paste, sugar and chicken broth.
- Bring to a boil.
- Gently stir to scrape up the browned bits stuck on the bottom of the pan
- Return the chicken to the skillet and cover.
- Cover the pan, reduce the heat to medium-low.
- Cook until the chicken reads a temperature of 165 degrees F. About 25-30 minutes.
- Check the chicken after 15 minutes.
- If the sauce is too thick, add ½ cup more of the chicken broth.
- Sprinkle fresh parsley and serve warm with rice.
Notes
- Chicken breast, bone-in (weight about 10 to 12 ounces) Cook for 30 to 40 minutes over indirect medium heat (350 °F) or until a thermometer registers 165°F.
- Chicken legs or thigh, bone-in. Cook for 30 to 40 minutes over indirect medium heat (350 °F) or until a thermometer registers 165°F.
- For chicken thigh, boneless, skinless (weight 4 ounces) Cook 8 to 10 minutes over direct high heat (450 – 650 °F)
Brush with sauce occasionally.
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