Tank Cooks Cola Grilled Chicken

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Ingredients: 

• 2 tsp. kosher salt 
• 2 tsp. paprika
•  1 tsp. cayenne pepper 
• Freshly ground black pepper
•  2 lb. boneless, skinless chicken thighs 

Glaze: 

• 6 cups Cola 
• 1/3 cup reduced-sodium soy sauce
•  2 Tbsp. Worcestershire sauce 
• 1 Tbsp. bbq sauce 
• 1 Tbsp. light brown sugar 
• 1 lime, juiced and zested, plus wedges for serving 
• 1/2 tsp. kosher salt 
• Neutral oil, for grill 

Directions: 

1. Dry Rub: In a large bowl, mix salt, paprika, cayenne, and a few grinds of black pepper. Rub chicken in spice mix until coated. 
2.  Cover the bowl with plastic wrap. Refrigerate for at least 30 minutes and up to overnight. 
3. In a medium pot over medium-high heat, bring soda to a boil. Boil, stirring occasionally and watching closely, until reduced to about 3/4 cup, 20 to 25 minutes. Whisk in soy sauce, Worcestershire, ketchup, brown sugar, lime zest and juice, and salt to create a thin glaze. 
4. Preheat the grill to medium-high heat for 5 minutes (or heat a grill pan over medium-high heat). Brush grates or pan with oil. Using tongs, arrange chicken on the grill. Brush the exposed side of the chicken with glaze. 
5. Grill chicken for 4 minutes. Flip, brush with glaze, and continue to grill for 4 minutes. Flip and brush one more time. Continue grilling until an instant-read thermometer inserted into the thickest part of the chicken reads 165°, about 4 minutes more. Transfer to a platter and let cool for 5 minutes. Serve with lime wedges alongside.