2 pieces of Cola Chicken on a white plate with broccoli

Cola Chicken is not only easy to prepare dinner, it’s a delicious twist on everyday chicken! This is the perfect recipe for chicken thighs or wings!

The cola in the sauce not only adds great flavor, it also helps tenderize the chicken making this dish extra tasty.   Once thickened, this sauce is awesome served over rice with a side of steamed veggies!

Items you’ll need for this recipe

* Chicken * Coca Cola * Skillet * 

2 pieces of Cola Chicken on a white plate with broccoli
4.89 from 34 votes↑ Click stars to rate now!
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Coca Cola Chicken

This delicious chicken simmered on the stove top with cola comes out tender and juicy every time!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients  

  • 1 can cola regular or diet (12 ounces)
  • ½ cup ketchup
  • ½ small onion chopped
  • 1 clove garlic minced
  • 1 tablespoon worcestershire sauce
  • ½ teaspoon dried oregano
  • 1 tablespoon brown sugar
  • ½ teaspoon dry mustard
  • pepper to taste
  • 1 tablespoon olive oil
  • 8 skinless bone-in chicken thighs and/or drumsticks

Instructions 

  • Heat olive oil in a skillet over medium heat. Add chicken and cook just until browned on each side (about 5 minutes).
  • Combine remaining ingredients in a small bowl. Pour over chicken and bring to a boil. Reduce heat to medium low and cover. Simmer 15 minutes.
  • Remove lid, and simmer an additional 30-35 minutes turning chicken occasionally until chicken is cooked through and has reached 180°F.
  • Serve with rice and steamed veggies.

Notes

Note: If you’d like a thicker sauce, once the chicken is cooked, remove from the pan and set aside. Make a slurry of ⅓ cup water and 2 tablespoons cornstarch. Bring sauce to a boil and while whisking, pour in a bit of the slurry at a time to reach desired consistency (you may not need all of it). Allow to boil 1 minute and toss with chicken.
4.89 from 34 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 346 | Carbohydrates: 17g | Protein: 40g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 193mg | Sodium: 643mg | Potassium: 841mg | Fiber: 1g | Sugar: 12g | Vitamin A: 325IU | Vitamin C: 12.6mg | Calcium: 67mg | Iron: 3.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I made this tonight with turkey breast tenderloin (its what I had in the freezer). Tried the method someone mentioned, cut it up and put in the sauce (doubled sauce) and it came out very good! Eating it over jasmine rice.5 stars

  2. Excellent recipe, yum! Coming from South Africa, cola chicken was one of my favourite meals – however this was usually made with Mrs Balls chutney (instead of mustard and brown sugar). With this one, I substituted the dry mustard with 2tsps (grainy) dijon, and it worked great.
    Corn starch mix is a must.

  3. The whole family loved it! At the end, I took out the chicken and added diced potatoes, carrots, onion wedges and some broccoli. When they were cooked, I returned the chicken and served with cauliflower rice and salad. Yummy!5 stars

    1. Hi Rosa, we haven’t tried this recipe in the slow cooker but it should be okay. I would still brown the chicken before adding to the slow cooker though! Let us know how it turns out :)

    2. I actually used this in slow cooker. I browned on stove first but then put it in my slow cooker. I browned it and then through it in at 2 pm. It was perfect by 5.30 I don’t have time to cook in evening so I do it right before kids get out of school that way it’s ready at dinner time and I just have to make some sides.

    1. It’s easy.
      Preheat oven to 425 degrees. Make the sauce on the stove.
      Line your baking pan or roasting pan with foil. Cut backbone out so it lays flat in the pan. You can cut the wings off, they burn easily. I place the wings under the chicken in the middle. Coat the chicken with a thin layer of butter on both sides.. Bake the chicken on each side for 15 minutes. Take out of oven and pour the sauce over the top. Bake for another 20 minutes. Could be longer or less depending on size of whole chicken. This is my favorite way to make it when I have time to cook.

  4. Made this tonight but made adjustments because I had chicken breast already thawed. I made the sauce first, cut the chicken into bite size pieces, browned it in a seperate pan and then added the chicken to the sauce and then thickened it according to your notes. We had it over rice and it was DELICIOUS! We have a few picky eaters and EVERYONE was happy!!

    1. I’m so glad everyone loved it Samantha! I love the adjustment you made by cutting the chicken before serving!

      1. I’m trying tonight with both thighs & two large breasts that will be cut either into thigh size pieces or possibly into pieces as suggested above. I also like the sound of adding veggies at the end & then placing chicken back in the pan. Lots of good ideas all around. Thanks

  5. If you are concerned about sugar content, the recipe can be made with diet soda, which has 0 tsp. of sugar in it : )

    1. I haven’t tried it so I can’t say for sure. You would have to reduce the cooking time so the chicken wouldn’t come out dry … I might suggest starting the sauce first on it’s own before you add the chicken so it has a chance to boil down a bit.

    1. I haven’t made this recipe with chicken breasts but they usually take around 15 minutes in a frying pan. The internal temperature should reach 165 degrees.

    2. Depends if the breast is bone in or out and if it is seasoned frozen or fresh chilled. Cooking time would vary greatly.