Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup cola
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Grill
Step-by-step instructions:
1. In a large bowl, whisk together the cola, soy sauce, brown sugar, Dijon mustard, olive oil, garlic, salt, and pepper.
2. Add the chicken breasts to the bowl and toss to coat them in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight.
3. Preheat the grill to medium-high heat.
4. Remove the chicken from the marinade and discard the remaining marinade.
5. Grill the chicken for 6-7 minutes per side, or until cooked through and no longer pink in the middle.
6. Let the chicken rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Marinade time: 2 hours to overnight
- Cooking time: 12-14 minutes
5. Temperature:
- Grill temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Fat: 10g
- Carbohydrates: 14g
- Protein: 31g
Substitutions for ingredients:
- Cola: root beer or Dr. Pepper
- Soy sauce: tamari or coconut aminos
- Brown sugar: honey or maple syrup
- Dijon mustard: yellow mustard or grainy mustard
- Olive oil: vegetable oil or canola oil
Variations:
- Add some heat by adding red pepper flakes or hot sauce to the marinade.
- Use bone-in chicken thighs instead of chicken breasts.
- Substitute the chicken for pork chops or steak.
Tips and tricks:
- Make sure to let the chicken rest before slicing it to keep the juices inside.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
Storage instructions:
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the chicken with a side of grilled vegetables or a salad.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side of rice or quinoa.
Suggested side dishes:
- Grilled vegetables, such as zucchini or bell peppers.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure to oil the grates before grilling.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Cola-marinated chicken is a popular dish in the southern United States.
Flavor profiles:
- Sweet, tangy, and savory.
Serving suggestions:
- Serve the chicken on a platter with some grilled vegetables and a side of rice.
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