Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup Mexican Coke
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Salt, to taste
- 2 tablespoons vegetable oil
Special Equipment Needed:
- Large skillet or grill pan
- Meat thermometer
Step-by-Step Instructions:
1. In a large bowl, whisk together Mexican Coke, soy sauce, ketchup, brown sugar, minced garlic, black pepper, cayenne pepper, paprika, onion powder, garlic powder, and salt.
2. Add chicken breasts to the bowl and coat them with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
3. Heat the vegetable oil in a large skillet or grill pan over medium-high heat.
4. Remove the chicken from the marinade and discard the remaining marinade.
5. Place the chicken in the skillet and cook for 6-8 minutes per side or until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and let it rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 15-20 minutes
Temperature:
Cook the chicken until the internal temperature reaches 165°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 295
Fat: 8g
Saturated Fat: 1g
Cholesterol: 96mg
Sodium: 1000mg
Carbohydrates: 20g
Fiber: 0g
Sugar: 18g
Protein: 33g
Substitutions for ingredients:
- Regular Coke can be used instead of Mexican Coke.
- Tamari or coconut aminos can be used instead of soy sauce.
- Honey or maple syrup can be used instead of brown sugar.
Variations:
- Add sliced onions and bell peppers to the skillet for a chicken fajita twist.
- Use the marinade for grilled shrimp or steak.
- Add a tablespoon of adobo sauce for a smoky flavor.
Tips and Tricks:
- Marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
- Use a meat thermometer to ensure the chicken is cooked through.
- Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
Storage Instructions:
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chicken in the microwave or oven until heated through.
Presentation Ideas:
Serve the chicken with a side of rice and beans, or slice it and serve it on top of a salad.
Garnishes:
Garnish with chopped cilantro and lime wedges.
Pairings:
Pair with a cold Mexican beer or a margarita.
Suggested Side Dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting Advice:
- If the chicken is sticking to the skillet, add more oil.
- If the chicken is not browning, increase the heat.
Food Safety Advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked through.
Food History:
Mexican Coke is a popular soda in Mexico and is made with cane sugar instead of high fructose corn syrup.
Flavor Profiles:
This recipe has a sweet and savory flavor with a hint of smokiness.
Serving Suggestions:
Serve the chicken with a side of rice and beans, or slice it and serve it on top of a salad.
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Region: Mexican