Cola Chicken
50 min
|
easy
|
lactose-free
Recipe by Eunice
Introduction
Cola chicken, also called Coca-Cola chicken, is that Chinese-home-kitchen meets Southern potluck magic where garlic, ginger, soy, and cola reduce into a sticky, glossy glaze that refuses to be bland.
Perfect for weeknights or game day, these juicy bone-in thighs get lacquered in a sweet-savory-tangy sauce that clings to every bite and keeps everyone licking fingers and asking for more.
Ingredients (4 servings)
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Ingredients for Chicken
- 6 bone-in, skin-on chicken thighs bone-in, skin-on chicken thighs 1.71 lb
- 1 Tbsp olive oil olive oil
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for Sauce
- 1 cup cola cola 8 fl oz
- ½ cup tomato ketchup tomato ketchup 4.79 oz
- 2 Tbsp soy sauce soy sauce 1 fl oz
- 1 Tbsp brown sugar brown sugar 0.43 oz
- 2 cloves garlic, minced garlic 0.18 head
- 1 tsp fresh ginger root, grated fresh ginger root 0.07 oz
- 1 tsp apple cider vinegar apple cider vinegar 0.17 fl oz
How to Make Cola Chicken
-
Dry and season the thighs
Pat the chicken very dry, then season all over with the salt and black pepper so the skin actually crisps and the meat is seasoned to the bone.
-
Whisk the sauce base
In a bowl whisk the cola, ketchup, soy sauce, and brown sugar until smooth and dissolved.
Keep the minced garlic, grated ginger, and apple cider vinegar separate for now to keep the aromatics bright and the vinegar punchy.
-
Sear to render and color
Heat the olive oil in a large heavy skillet over medium to medium-high until it shimmers.
Add thighs skin side down and cook without moving for 7 to 9 minutes until deep golden and much of the fat has rendered.
Tip out excess fat if the pan looks slick, leaving about 1 tablespoon behind for flavor.
-
Flip briefly
Flip the thighs and sear the flesh side for 2 minutes to get light color, then transfer the chicken to a plate so the aromatics do not burn under it.
-
Bloom aromatics
Drop the garlic and ginger into the skillet and cook 30 seconds over medium heat until fragrant while scraping up the brown bits with a wooden spoon.
-
Deglaze with cola mixture
Pour in the cola mixture and bring to a lively simmer, scraping again so every tasty bit dissolves into the sauce.
-
Simmer the chicken gently
Return thighs skin side up to the skillet, reduce heat to medium-low, and simmer uncovered for 18 to 22 minutes until the chicken is 175 to 190 F and the sauce reduces to a glossy coat that clings to a spoon.
Spoon sauce over the thighs a few times while it reduces for even lacquer.
-
Finish with vinegar
Stir in the apple cider vinegar and simmer 1 minute to round out the sweetness and brighten the sauce.
-
Optional broiler blast
For extra sticky skin, slide the skillet under a hot broiler for 2 to 3 minutes, watching closely so the sugars caramelize but do not scorch.
-
Rest and serve
Let the chicken rest 5 minutes, then plate and spoon the thickened sauce over the top like you mean it.
Substitutions
- Soy sauce -> Tamari or coconut aminos
- Tamari keeps the same savory depth while staying gluten free, and coconut aminos add a rounder sweetness that plays nice with cola for a softer, slightly less salty glaze.
- Cola -> Cherry cola or ginger ale + 1 teaspoon molasses
- Cherry cola layers in a subtle fruitiness that tastes like a built-in barbecue glaze, while ginger ale plus molasses keeps the color and adds gingery warmth with a molasses bass note.
- Ketchup -> Tomato paste 1/3 cup + 2 tablespoons water + 1 teaspoon vinegar
- This swap gives a thicker, more tomato-forward glaze with cleaner sweetness and bolder tang, which reduces to a glossy coat fast.
Tips
- Dry-brine if you have time
- Season the thighs up to 24 hours ahead and leave them uncovered in the fridge to dry the skin so it shatters when seared.
- Control the simmer
- Keep the sauce at a gentle burble so sugars reduce without burning and the collagen in dark meat relaxes into tenderness.
- Reduce to nappe
- For perfect cling, simmer until a spoon dragged through the sauce leaves a clean line that slowly closes and the sauce coats the back of the spoon.
- Thermometer beats guesswork
- Take thighs to 185 to 190 F for buttery, pull-apart texture without dryness because dark meat loves higher temps.
- Skim fat for a clean glaze
- If a shiny layer of fat pools on top as it reduces, spoon it off so the glaze tastes bright, not greasy.
- Broil with distance
- Place the rack one notch down from the top so you get caramelization without instant scorching from concentrated sugars.
Nutrition Facts *
| Energy | 510 | kcal |
|---|---|---|
| Protein | 44 | g |
| Total Fat | 28 | g |
| Carbohydrates | 17 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce is still thin, what now?
- Remove the chicken to a plate and rapid-simmer the sauce for 3 to 5 minutes until syrupy, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and simmer 30 to 60 seconds to tighten.
- The glaze tastes too sweet, how do I balance it?
- Add 1 to 2 teaspoons extra apple cider vinegar, another splash of soy for salt, and a pinch of chili flakes to cut sweetness with tang, savoriness, and gentle heat.
- Can I use diet cola?
- Diet cola will not reduce to a proper glossy glaze and can taste off, so use regular cola or add 1 tablespoon brown sugar to help a low sugar soda act right.
- Can I use boneless skinless thighs or breasts?
- Boneless thighs work great in 12 to 15 minutes total simmer time, but breasts risk drying, so reduce simmer time and pull them at 160 F while you finish reducing the sauce.
- Why did my sauce burn at the end?
- The heat was too high or the pan too dry, so lower the flame, add 2 tablespoons water to loosen, and keep the sauce moving while it finishes reducing.
- Can I make it ahead?
- Yes, chill thighs in the sauce, then rewarm gently until hot and glossy and finish under the broiler for 1 to 2 minutes to refresh the glaze.
Serving Suggestions
Pair these glossy thighs with buttered rice or garlicky mashed potatoes to catch every drop of that cola shine, and toss some crisp cucumber salad on the side for cool contrast.
If you want heat, whisk in a teaspoon of gochujang or a pinch of smoked paprika during the simmer for a sweet-spicy vibe that plays beautifully with the caramelized edges.
More pairings:
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