Spicy Cola Chicken Skewers


Cast iron-grilled chicken with a sweet and spicy sauce made from reducing cola is a nod to the classic Southern snack pairing of peanuts and cola.

Spicy Cola Chicken Skewers
Serves: 6-8 servings
  • 6 thin-sliced chicken breast cutlets
  • 12 to 16 wooden skewers
  • 1 (12-ounce) can cola (not diet)
  • ¾ cup cane syrup
  • 2 tablespoons chopped roasted peanuts
  • 1 teaspoon minced fresh chives
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground red pepper
  • ⅛ teaspoon ground cinnamon
  • Garnish: chopped roasted peanuts, minced fresh chives
  1. Place chicken breast cutlets between 2 sheets of plastic wrap. Using a meat mallet, pound each piece to ¼-inch thickness. Cut lengthwise into 1½-inchthick strips. Thread chicken strips onto skewers, and place in a shallow dish.
  2. In a medium bowl, whisk together cola, cane syrup, peanuts, chives, paprika, red pepper, and cinnamon; pour mixture onto chicken. Refrigerate for at least 4 hours or overnight.
  3. Let chicken stand at room temperature for 30 minutes. Drain chicken, reserving marinade.
  4. In a medium saucepan, bring reserved marinade to a boil over medium-high heat; cook until reduced, about 15 minutes. Remove from heat; keep warm.
  5. Heat a cast-iron grill pan over high heat, and spray with nonflammable cooking spray. Cook chicken skewers until a meat thermometer inserted in thickest part of chicken registers 165°, 3 to 5 minutes per side. Brush chicken with warm cola sauce before serving. Garnish with peanuts and chives, if desired.



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