Since I began using indirect heat to grill my chicken, I've begun to use more chicken breast as opposed to thighs, so when I saw this recipe in the September issue of Cooking Light, I decided to give it a try. I've used cola to make a BBQ sauce before, but the combination of spices in this recipe promised more flavor.
1 tbs canola oil
2 1/2 tbs finely chopped onion (I used more)
1 garlic clove, minced
3/4 cup cola (I used diet Pepsi)
1/3 cup ketchup
1 tbs cider vinegar
2 tsp Worcestershire sauce
1 1/2 tsp chili powder
1 1/2 tbs dark brown sugar
1 tbs sweet paprika
1/2 tsp salt
1/2 tsp ground cumin
6 (6 oz) skinless, boneless chicken breast halves
Preheat grill to medium high.
Heat a medium saucepan over medium-high heat. Add oil to pan, swirl to coat. Saute onion for 2 minutes, stirring; add garlic and saute 1 minute more. Stir in cola, ketchup, cider vinegar, Worcestershire sauce, and chili powder and bring to a boil. Reduce the heat and simmer 15 minutes or until sauce is reduced to about 3/4 cup. Stir occasionally. Set aside 6 tbs of marinade to serve with cooked chicken. The rest will be used to baste chicken as it cooks.
Combine sugar, paprika, salt, and cumin. Rub this spice mixture evenly over both sides of the breasts.
Here I deviate from the method described to use indirect heat to cook my breasts.
Spray grill. Baste top of breasts with the marinade. Cook breasts over direct heat, 2 minutes on each side (or until you have grill marks), basting other side when you turn chicken. Turn off heat directly under the chicken, but leave it on on the other 2/3 of the grill. Baste, cook 5 minutes on one side with the cover closed, baste chicken, then turn chicken and cook 5 minutes more with the cover closed. Serve with reserved marinade.
Once again, I cannot stress enough how perfect this method of grilling meat is. You get the grill marks and a bit of char without incinerating and drying out your protein. The cola sauce was not overly sweet and there was more than enough of it to baste the chicken and have a good amount left to serve over the cooked breasts. I was glad that I'd increased the onion since it gave some texture to the sauce. With fresh corn and a big salad, this was a great summer meal.