Cola Chicken
Served with mashed potatoes and steamed vegetables, this Cola Chicken is a delicious comfort food to make anytime.
Ingredients
- 1 can (12 oz.) Coco-Cola soda
- 3/4 cup ketchup
- 1 1/2 tbsp. Worcestershire sauce
- 1/4 tsp. cayenne pepper
- 1 1/2 lbs. skinless boneless chicken thighs
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 2 1/2 tbsp. olive oil tips & tricks
- 3/4 cup white onions, chopped
- 2 large cloves garlic, pressed
- 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
Directions
- Preheat oven to 350ºF
- In a bowl, add Coca-Cola, ketchup, Worcestershire and cayenne pepper; whisk until blended and set aside.
- Season chicken thighs on one side with salt and pepper; set aside.
- In an oven-proof skillet over medium heat, add oil.
- When hot, add chicken thighs, seasoned side down, and cook until just browned on both sides, about 4 to 5 minutes. Season the top with salt and pepper before flipping them.
- Transfer them to a plate and set them aside.
- In the same skillet, add onions and sauté for 2 minutes. Add pressed garlic and sauté for 30 seconds.
- Pour in the Coca-Cola sauce and scrape the bottom of the skillet to dislodge any brown bits.
- When the sauce just starts simmering, return the chicken thighs to the skillet including any accumulated juices.
- Spoon the sauce over to coat the meat, cover and transfer to the preheated oven. Cook for 25 to 30 minutes or until the internal temperature reaches 170ºF.
- Remove from the oven and transfer the chicken thighs to a warm plate. Cover with foil to keep them warm.
- Bring the sauce to a simmer and add cornstarch mixture; stir until sauce thickens, about 45 seconds.
- Return chicken to the skillet, spoon sauce over and heat it through before serving.