This diet coke chicken recipe combines two of my favorite things to make a fantastic low carb entree!
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I don’t drink coffee. I don’t drink tea. Yes, a Brit that doesn’t drink tea. But I *do* drink diet coke. Not by the gallon, just one or two of those little mini cans a day. So when I read about a dish that involved cooking with it – I just had to try it out, with a few personalizations, of course!
For this recipe I used bone-in chicken thighs with skin removed. I know that we low carbers can eat the skin but it just gets too fatty sometimes. You could also use chicken breasts or boneless thighs if you wanted to. Pop the thighs in a baking dish, season with salt and pepper and bake in a preheated oven for 15 minutes.
As soon as you’ve got them in the oven, start the sauce. Pour a mini can of diet coke into a large frying pan. If you only have it in regular cans or bottles then you’ll need about 7.5 fl oz. Place it over a medium-high heat and let it bubble.
Add some tomato sauce, Worcestershire sauce and some liquid smoke. This sauce ends up quite like a BBQ sauce, so I think the liquid smoke really adds something. Let the sauce reduce down until your 15 minutes is up with the chicken.
Spread the sauce over the chicken and return it to the oven. Cook until an internal temperature of 165F is reached, spooning the sauce over the top every now and then if it starts to look dry. Timings depend on your oven temp and size of chicken pieces, but it will probably be about 15-20 minutes.
Serve with salad or side dish of your choice. Challenge anyone who didn’t see you cook it to guess the secret ingredient!
Diet Coke ChickenPrint
- Preheat the oven to 375F
- Place the chicken into a baking dish, season with salt and pepper and roast for 15 minutes.
- While the chicken is roasting, pour the diet coke into a large frying pan and place over medium-high heat.
- Add tomato sauce, Worcestershire sauce and liquid smoke. Stir well and let the sauce reduce.
- After chicken has cooked for 15 minutes, pour the reduced sauce over the chicken and return to the oven. Roast until internal temperature of 165F has been reached, basting with sauce if necessary.
4g net carbs per serving.
Inspired by Rose, Lily and Me.