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Cherry Dr. Pepper Grilled Chicken Recipe

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3.8 from 26 reviews

This Cherry Dr. Pepper Grilled Chicken recipe features juicy, tender chicken pieces slow-baked and then grilled to perfection with a rich, homemade Cherry Dr. Pepper BBQ sauce. The sauce combines the sweetness of Cherry Dr. Pepper soda with savory spices and smoky notes, creating an irresistible glaze that caramelizes beautifully on the grill. Perfect for summer cookouts or comforting meals, this dish balances sweet, smoky, and savory flavors with tender, flavorful chicken.

Ingredients

Cherry Dr. Pepper BBQ Sauce

  • 1 – 12 oz can Cherry Dr. Pepper
  • 1 cup Ketchup
  • 1 – 6 oz can Tomato Paste
  • 1 cup Brown Sugar
  • 1 tablespoon Worcestershire Sauce
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Liquid Smoke
  • 1/2 teaspoon Chili Powder
  • 1 teaspoon Minced Garlic

Chicken

  • 1 whole chicken cut up OR 1 package of dark meat chicken pieces (about 12 pieces)
  • 3 teaspoons Seasoning Salt
  • 1 teaspoon Paprika

Instructions

  1. Make the Cherry Dr. Pepper BBQ Sauce: In a large saucepan, combine the Cherry Dr. Pepper, ketchup, tomato paste, brown sugar, Worcestershire sauce, onion powder, black pepper, liquid smoke, chili powder, and minced garlic. Whisk everything together until well blended. Simmer the sauce over very low heat for 2 to 3 hours, stirring occasionally, until it thickens and reduces by nearly half. Once thickened, remove from heat and allow the sauce to cool. Store in an airtight container in the refrigerator until ready to use.
  2. Prepare the Chicken for Baking: Wash and pat dry the chicken pieces. Place them in a foil-lined 9×13-inch baking pan. Sprinkle seasoning salt and paprika evenly over the chicken pieces. Cover the pan tightly with foil.
  3. Slow Bake the Chicken: Preheat the oven to 250°F (120°C). Bake the covered chicken for 2 to 3 hours. This slow baking process gently cooks the chicken, making it tender and allowing the meat to firm up, which helps it hold its shape better when grilled.
  4. Prepare the Grill and Oil: Oil the grill grates lightly to prevent sticking. Heat the grill to medium heat, about 300°F (150°C).
  5. Grill and Sauce the Chicken: Place the chicken pieces skin side down on the grill. Brush the top side of the chicken with the Cherry Dr. Pepper BBQ sauce. After a few minutes, gently flip the chicken over and let the skin-side char slightly. While the other side cooks, brush the bottom with BBQ sauce. Flip the chicken again, char the opposite side lightly, and brush the top with more BBQ sauce to create a glossy, caramelized finish.
  6. Serve: Remove the chicken from the grill and place it on a serving platter. Serve immediately while hot and enjoy the flavorful, tender grilled chicken with a sweet and smoky cherry-infused glaze.

Notes

  • The slow baking step is crucial for tender, juicy chicken that grills well without drying out.
  • The Cherry Dr. Pepper sauce can be made ahead and refrigerated for up to a week.
  • For extra smoky flavor, use wood chips on the grill during grilling.
  • Adjust chili powder to taste if you prefer more or less heat.
  • Use dark meat chicken for juicier results, but whole chicken pieces work well too.

Find it online: https://deliciousyum.com/cherry-dr-pepper-grilled-chicken-recipe/