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Cherry Dr Pepper BBQ Chicken

Cherry Dr Pepper BBQ chicken with a sticky mahogany glaze and visible cherry pieces. Chicken thighs and drumsticks are grilled until tender, then layered with soda-cherry BBQ sauce for a glossy finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cherry Dr Pepper BBQ chicken
  • 3 lb chicken pieces (thighs and drumsticks) Use bone-in for best grilling texture.
  • 1 cup BBQ sauce Choose your favorite smoky style.
  • 1 cup Dr Pepper Cola soda provides sweetness and caramel notes.
  • 0.5 cup cherry preserves Adds the cherry pieces and deep color.
  • 2 tbsp apple cider vinegar Balances sweetness with tang.
  • 2 tbsp Worcestershire sauce Adds savory depth to the glaze.
  • 1 tsp garlic powder Seasoning for the sauce.
  • salt Season to taste.
  • pepper Season to taste.
  • fresh cherries for garnish Optional garnish; slice or halve for visible pieces.

Equipment

  • 1 sheet pan
  • 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.
  2. Simmer over medium heat for 10 minutes until slightly thickened, stirring occasionally, then reserve half for serving (warm and keep ready).
Season and grill the chicken
  1. Season chicken pieces with salt and pepper.
  2. Grill over medium heat for 20-25 minutes, turning occasionally, until cooked through and developing grill marks.
  3. Brush chicken generously with sauce in the last 10 minutes, building up layers of glaze with each brush for a deep mahogany sheen.
  4. Remove when internal temperature reaches 165°F and serve with the reserved sauce and fresh cherries.

Notes

For the stickiest glaze, keep brushing during the final 10 minutes and avoid moving the chicken too much so the sauce can caramelize on the surface. Refrigerate leftovers in a sealed container for up to 4 days; reheat until hot through. Freezing is not recommended because the sauce can lose some texture after thawing. For a lighter option, use skinless chicken pieces and choose a lower-sugar BBQ sauce (the glaze will still form, just less glossy).