Cherry Dr Pepper Grilled Chicken-Sweet & Smoky Flavor

Cherry Dr. Pepper Grilled Chicken is about to become your new warm-weather obsession. Seriously, have you ever tasted anything so wonderfully unexpected and utterly delicious? This dish takes the humble grilled chicken breast and elevates it to a whole new level of flavor. The magic lies in the unique marinade, a tantalizing blend of sweet cherry and the unmistakable effervescent kick of Dr. Pepper. It’s the kind of meal that sparks conversation at backyard barbecues and leaves everyone asking for the recipe. We love this Cherry Dr. Pepper Grilled Chicken because it’s surprisingly easy to whip up, yet delivers a complex, sweet, and savory profile that’s hard to resist. The soda not only tenderizes the meat but also creates a beautiful caramelized crust on the grill, making each bite an adventure.

Cherry Dr. Pepper Grilled Chicken

Get ready for a flavor explosion that’s going to make your taste buds sing! This Cherry Dr. Pepper Grilled Chicken recipe is a game-changer for your next backyard barbecue or even a weeknight dinner. The sweet, tangy, and slightly smoky notes of the Cherry Dr. Pepper marinade transform ordinary chicken into something truly extraordinary. The secret lies in how the soda tenderizes the chicken and creates a caramelized crust when grilled. It’s surprisingly simple to make and the results are absolutely mouthwatering. I love this recipe because it’s a fantastic way to use up a can of soda that might otherwise go to waste, and the resulting glaze is so rich and complex. It’s a crowd-pleaser, for sure!

Ingredients:

Instructions:

Preparing the Cherry Dr. Pepper Glaze

The first step to achieving incredibly flavorful grilled chicken is to create a robust and delicious glaze. In a medium saucepan, combine the 12 oz can of Cherry Dr. Pepper, 1 cup of ketchup, and the 6 oz can of tomato paste. Give it a good stir to ensure everything is well incorporated. Next, add 1 cup of brown sugar to the mixture. The brown sugar is crucial for achieving that beautiful, sticky, caramelized crust on the chicken as it grills, and it also balances out the tangin extractess of the other ingredients. Stir in 1 tablespoon of Worcestershire sauce for that signature umami depth. Now, let’s add the seasonings: 1/2 teaspoon of onion powder for a subtle savory note, 1/2 teaspoon of black pepper for a gentle kick, and 1/2 teaspoon of liquid smoke to impart that authentic grilled flavor, even if you’re grilling on a propane grill. Finally, add 1/2 teaspoon of chili powder for a touch of warmth and 1 teaspoon of minced garlic for its pungent aroma and taste.

Bring this concoction to a simmer over medium heat, stirring occasionally. Once it starts to simmer, reduce the heat to low and let it cook for about 15-20 minutes, or until it has thickened to a glaze-like consistency. You want it to be thick enough to coat the back of a spoon. This simmering process allows the flavors to meld and develop beautifully. As it simmers, you’ll notice the aroma becoming incredibly enticing. Taste the glaze and adjust seasonings if needed. If you prefer it a bit sweeter, add a touch more brown sugar. If you want more heat, a pinch more chili powder works wonders. Once the glaze has reached your desired consistency, remove it from the heat and set it aside. You can make this glaze ahead of time and store it in an airtight container in the refrigerator for up to a week, which is a great time-saver.

Marinating the Chicken

While your glaze is simmering, it’s time to prepare the chicken. You can use a whole chicken cut into pieces or about 12 pieces of dark meat chicken, such as thighs and drum extractsticks, which tend to stay more moist on the grill. Pat the chicken pieces completely dry with paper towels. This step is important for helping the seasoning and marinade adhere better to the chicken. In a large bowl or a resealable plastic bag, place your chicken pieces. Sprinkle them generously with 3 teaspoons of seasoning salt and 1 teaspoon of paprika. The seasoning salt will provide a foundational layer of savory flavor, and the paprika will add a beautiful color and a mild, sweet peppery note.

Now, it’s time to marinate! Pour about half of the prepared Cherry Dr. Pepper glaze over the seasoned chicken. Reserve the remaining glaze for basting while grilling. Ensure each piece of chicken is well-coated with the glaze. If using a bowl, toss the chicken to coat. If using a plastic bag, seal it tightly and massage the bag to distribute the glaze evenly. Place the marinating chicken in the refrigerator for at least 2 hours, but for the best flavor, I recommend marinating it for 4 to 6 hours, or even overnight. The longer the chicken marinates, the deeper the flavor will penetrate.

Grilling the Chicken

Preheat your grill to medium-high heat, around 400-450°F (200-230°C). It’s important to have a properly preheated grill to ensure even cooking and prevent sticking. Clean your grill grates thoroughly and then oil them. This will help prevent the chicken from sticking and make it easier to flip. Remove the chicken from the marinade, letting any excess drip off. Discard the marinade that was in contact with the raw chicken. Place the chicken pieces directly on the preheated grill grates. You’ll want to arrange them so they are not overcrowded, allowing for good air circulation and even cooking.

Grill the chicken for about 6-8 minutes per side. During the last 10-15 minutes of grilling, begin extract basting the chicken generously with the reserved Cherry Dr. Pepper glaze. Continue to flip and baste every few minutes, allowing the glaze to caramelize and form a beautiful, sticky coating. The total grilling time will vary depending on the size of your chicken pieces, but aim for an internal temperature of 165°F (74°C) when checked with a meat thermometer. The skin should be nicely browned and slightly charred in spots, and the meat should be cooked through and juicy. Don’t be afraid of a little char – that’s where a lot of the delicious flavor comes from!

Resting and Serving

Once the chicken has reached the correct internal temperature and has that gorgeous caramelized glaze, remove it from the grill. It’s tempting to dig in immediately, but allowing the chicken to rest is a crucial step for a truly succulent result. Transfer the grilled chicken to a clean plate or a cutting board and tent it loosely with foil. Let it rest for at least 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. If you skip this step, the juices will run out onto the plate, leaving you with drier chicken.

After resting, your Cherry Dr. Pepper Grilled Chicken is ready to be served! You can serve it whole pieces or, if you used a whole chicken, you can carve it. The glaze will be sticky and delicious, so be prepared for some finger-licking good times. This chicken pairs wonderfully with classic barbecue sides like potato salad, coleslaw, cornbread, or a fresh green salad. The sweet and tangy notes of the glaze make it a versatile dish that’s sure to be a hit at any gathering. Enjoy the incredible flavor you’ve created!

Conclusion:

So there you have it! This Cherry Dr. Pepper Grilled Chicken is an absolute winner for any backyard barbecue or weeknight meal. The unique combination of sweet cherries and the distinctive flavor of Dr. Pepper creates a glaze that’s both tangy and incredibly satisfying, caramelizing beautifully on the grill. It’s a simple yet impressive dish that will have your friends and family asking for the recipe. Don’t be afraid to get creative with your side dishes – this chicken pairs wonderfully with classic potato salad, grilled corn on the cob, or a fresh, crisp green salad. For a bit of a twist, try adding a splash of your favorite hot sauce to the marinade for a little kick, or swap out the cherries for diced pineapple for a tropical flair. I truly encourage you to give this Cherry Dr. Pepper Grilled Chicken a try; you won’t regret it!

Frequently Asked Questions:

Can I make this recipe indoors?

Absolutely! While grilling provides a wonderful smoky flavor, you can definitely achieve delicious results indoors. You can pan-sear the chicken in a hot skillet until cooked through and then simmer the Cherry Dr. Pepper glaze separately in a saucepan until thickened, basting the chicken as it cooks. Alternatively, you can bake the chicken and then broil it for a few minutes with the glaze brushed on to achieve some caramelization.

What kind of cherries should I use?

Fresh, pitted cherries work best for their vibrant flavor and natural sweetness. However, if fresh cherries are out of season, you can certainly use frozen pitted cherries. Just be aware that they might release a bit more liquid, so you may need to simmer the glaze a little longer to reach your desired consistency.

How far in advance can I marinate the chicken?

You can marinate the chicken for up to 4 hours. Any longer and the acidity from the Dr. Pepper could start to break down the chicken’s texture too much, making it mushy. If you’re short on time, even 30 minutes of marinating will impart a good amount of flavor.

Cherry Dr. Pepper Grilled Chicken

A sweet and tangy grilled chicken recipe featuring a unique glaze made with Cherry Dr. Pepper, ketchup, and brown sugar.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
6-8 servings

Ingredients

• 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 tsp. Onion Powder
• 1/2 tsp. black pepper
• 1/2 tsp. liquid smoke
• 1/2 tsp. Chili Powder
• 1 tsp. minced garlic
• 1 whole chicken cut up OR 1 package of dark meat chicken cut up about 12 pieces of chicken
• 3 teaspoons Seasoning Salt
• 1 tsp Paprika

Instructions

1. Step 1
   In a saucepan, combine Cherry Dr. Pepper, ketchup, tomato paste, brown sugar, Worcestershire sauce, onion powder, black pepper, liquid smoke, chili powder, and minced garlic. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the sauce thickens slightly, about 10-15 minutes. Remove from heat and let cool.
2. Step 2
   Pat the chicken pieces dry with paper towels. Season generously on all sides with seasoning salt and paprika.
3. Step 3
   Preheat your grill to medium-high heat. Clean the grill grates.
4. Step 4
   Place the chicken pieces on the preheated grill. Grill for about 15 minutes, turning occasionally, until the chicken is mostly cooked through.
5. Step 5
   Begin basting the chicken generously with the prepared Cherry Dr. Pepper glaze. Continue grilling and basting for another 15 minutes, or until the chicken is cooked through, the glaze is caramelized, and the internal temperature reaches 165°F (74°C).
6. Step 6
   Remove chicken from the grill and let it rest for a few minutes before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.