Easy Barbq Chicken

Ketchup and cola. That’s the barbecue sauce. It sounds like a shortcut (because it is), but the combination actually produces a surprisingly legit sticky, sweet-tangy glaze that clings to every piece of chicken.

Everything goes into the skillet together: cut-up chicken, salt, pepper, a cup of ketchup, and a can of cola. Covered for the first 30 minutes, the chicken essentially braises in the liquid, cooking through until tender. Then the lid comes off and the magic happens. The sauce reduces, the sugars from the cola and ketchup caramelize, and what started as a thin, watery mix thickens into a glossy, clingy barbecue glaze.

No grilling, no marinating, no homemade sauce. Just a skillet and an hour of mostly hands-off cooking.

Chef Tips

• Use regular cola, not diet. The sugar is what caramelizes into the glaze. Diet cola won’t thicken or brown the same way.
• Keep the heat at medium. Too high and the sauce burns to the bottom of the pan before the chicken cooks through.
• Don’t walk away during the uncovered phase. The sauce can go from perfectly reduced to scorched in just a few minutes.
• Turn the chicken pieces occasionally during the uncovered cook so the glaze coats all sides evenly.

Variations

• Add a tablespoon of Worcestershire sauce and a teaspoon of smoked paprika for a more complex BBQ flavor.
• Use Dr. Pepper instead of cola for a slightly spicier, cherry-tinged glaze.
• Finish under the broiler for 2 minutes to caramelize the top of the glaze.