thepioneerwoman
Dr Pepper BBQ Chicken
Crack open a can of your favorite soda for this Dr Pepper BBQ chicken recipe. The chicken is coated in a spice rub, grilled, and basted in sticky-sweet sauce.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●baking sheet
- ●oven
📝 Preparation Steps
1
For the chicken: In a small bowl, combine the brown sugar, paprika, salt, garlic powder, dry mustard, black pepper, and cayenne.
2
Pat the chicken pieces dry, then generously sprinkle the spice rub on all sides. Let sit at room temperature while you make the sauce.
3
For the BBQ sauce: In a medium saucepan, combine the Dr Pepper, ketchup, apple cider vinegar, light brown sugar, soy sauce, black pepper, and chipotles in adobo, if using. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until thick and reduced by about half, 25 to ⏱️ 30 minutes. Transfer 3/4 cup to a medium bowl for basting. Reserve the rest for serving.
Dr Pepper1 (12-ounce) can
4
To cook on the grill: Prepare a grill for medium-high heat (400˚F to 450˚F) for 5 to ⏱️ 10 minutes until hot. Scrub the grill grates with a grill brush. With a pair of tongs, dip a paper towel or clean rag in some vegetable oil (do not soak it) and wipe it over the grates. Prepare the grill for indirect heat. On a gas grill, turn off the heat on half the grill. On a charcoal grill, bank the coals on one side and leave the other side empty.
Vegetable oil, for the grill
5
Place the chicken skin-side down on the hotter side of the grill, cover, and cook until grill marks appear and the skin easily releases from the grill, 5 to ⏱️ 7 minutes. Flip and cook until grill marks appear on the other side of the chicken, about ⏱️ 5 minutes more. Move the chicken to the cooler side of the grill, cover, and cook ⏱️ 15 minutes. Brush the chicken with the BBQ sauce that was reserved for basting and cook, covered, flipping and basting occasionally, until the chicken is sticky, caramelized, and registers 165°F on an instant-read thermometer, about ⏱️ 6 minutes more.
6
To cook in the oven: Preheat the oven to 400°F. Line a baking sheet with foil and brush with oil. Place the chicken skin-side down on the baking sheet and roast until some of the fat has rendered and the chicken easily releases from the baking sheet, about ⏱️ 20 minutes. Increase the oven temperature to 425°F, brush the chicken with the basting sauce, and return the chicken to the oven for ⏱️ 5 minutes. Flip the chicken, baste, and bake until the chicken is sticky, caramelized, and registers 165°F on an instant-read thermometer, 6 to ⏱️ 8 minutes more.
7
Serve the chicken with the reserved sauce.
Nutrition Facts
calories
818 Calories
fat Content
43 g
fiber Content
2 g
sugar Content
27 g
sodium Content
2730 mg
protein Content
70 g
trans Fat Content
0 g
cholesterol Content
339 mg
carbohydrate Content
35 g
saturated Fat Content
10 g
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