Dr Pepper Barbecue Chicken
Makes about 8 servings
  • 1 (12-ounce) can Dr Pepper (not diet)
  • 1 cup ketchup
  • ¼ cup firmly packed brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 4 pounds split chicken breasts
  1. In a medium saucepan, bring Dr Pepper and next 8 ingredients to a boil over medium heat; reduce heat, and simmer, stirring occasionally, for 30 minutes. Let cool completely.
  2. In a large, heavy-duty resealable plastic bag, combine chicken and half of sauce. Seal bag, and gently toss to combine. Refrigerate for 30 minutes.
  3. Spray a grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  4. Remove chicken from bag, discarding marinade. Grill chicken, covered with grill lid, turning occasionally, until meat thermometer inserted in thickest portion registers 165°, 20 to 30 minutes. Brush chicken with remaining sauce during last 15 minutes of cooking. Let stand for 10 minutes before serving.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/dr-pepper-barbecue-chicken-recipe/