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Cherry Dr Pepper BBQ Chicken

Cherry Dr Pepper BBQ Chicken makes sticky, mahogany-glazed chicken with visible cherry pieces and a layer-built sauce from soda and preserves. The grilling step caramelizes the glaze so every bite is sweet, tangy, and glossy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken and BBQ glaze
  • 3 lb chicken pieces thighs and drumsticks
  • 1 cup BBQ sauce
  • 1 cup Dr Pepper
  • 0.5 cup cherry preserves
  • 2 tbsp apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.25 salt and pepper to taste
  • 1 fresh cherries for garnish for garnish

Equipment

  • 1 saucepan
  • 1 grill

Method
 

Make the cherry Dr Pepper BBQ sauce
  1. Combine BBQ sauce, Dr Pepper, cherry preserves, apple cider vinegar, Worcestershire sauce, and garlic powder in a saucepan and stir to combine. Simmer over medium heat for 10 minutes until slightly thickened, then reserve half for serving.
Grill the chicken
  1. Season chicken pieces with salt and pepper to taste. Grill over medium heat for 20-25 minutes, turning occasionally, until browned and nearly cooked through.
  2. Brush chicken generously with the sauce in the last 10 minutes, building up layers of glaze. Continue grilling until the glaze looks deep mahogany and glossy.
  3. Check doneness by taking an internal temperature reading; remove when it reaches 165°F. Serve with the reserved sauce and fresh cherries for garnish.

Notes

For the deepest mahogany color, keep the grill at steady medium heat and reapply sauce during the final 10 minutes so it can caramelize. Refrigerate leftovers in a sealed container for up to 3-4 days; freeze glazed chicken for up to 2 months. For a lower-sugar option, use a no-sugar-added cherry preserves and a reduced-sugar BBQ sauce while keeping the soda-vinegar base the same.