Dr Pepper Chicken Recipes

DR PEPPER CHICKEN

Steps:

• Preheat oven to 425° and line a large baking sheet with parchment paper.
• In a medium sauce pan over medium heat, combine ketchup, Dr. Pepper, tomato paste, Worcestershire sauce and onion powder. Whisk to combine and bring to a simmer. Cook until thickened slightly, 4 to 6 minutes. Season with salt and pepper.
• Place drumsticks in a large bowl and season generously with salt and pepper. Pour about 3/4 the marinade over the chicken and toss to coat. Place chicken in a single layer on prepared baking sheet and bake 30 to 35 minutes. Remove from oven and set oven broiler to high. Brush chicken with remaining sauce and place under broiler until golden and crisp, 3 to 5 minutes.
• Remove from oven and let cool slightly then serve.

DR. PEPPER CHICKEN

Steps:

• Salt and pepper chicken and arrange in a 13 x 9 baking dish.
• Mix together 1/2 cup of Dr. Pepper, 1/2 cup of barbecue sauce and 1/2 cup of ketchup.
• Pour it over the chicken.
• Sprinkle with brown sugar and bake at 350 degrees uncovered for 1 hour.
• Serve with rice.

DR PEPPER DRUMSTICKS

Steps:

• In a small saucepan, combine the first 8 ingredients; if desired, stir in celery salt. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring frequently., On an oiled grill, cook chicken, covered, over medium-low heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with sauce mixture.

DR PEPPER CROCKPOT CHICKEN

Steps:

• Place thawed chicken in crock pot/slow cooker.
• Add all ingredients to a large bowl and whisk to combine.
• Pour 2 cups of mixed sauce over chicken.
• Set remaining sauce aside for topping sandwiches.
• Cook on high for 5-6 hours.
• Shred chicken.
• Add chicken to bun.
• Top chicken with additional sauce.
• Serve.

DR PEPPER BBQ CHICKEN RECIPE

Steps:

• In a slow cooker, combine the chicken, bbq, onion and Dr Pepper.
• Cook on low for 6-8 hours. Shred.
• Serve on hawaiian rolls with your favorite toppings.

DR. PEPPER CHICKEN

Steps:

• In a skillet, saute onion in oil until tender. Add chicken and brown on all sides.
• Add cola, ketchup, and seasonings. Cover and simmer for 25-30 minutes or until chicken is cooked. Remove chicken and keep warm.
• Combine cornstarch and water until smooth, add to skillet. Bring to a boil. Cook and stir until thickened. Return chicken to pan and heat an additional 2 minutes.
• This is great served over brown rice.

DR PEPPER WINGS AND DRUMSTICKS [GAME DAY FOOD]

Steps:

• 1. BBQ SAUCE: In a sauce pan, melt butter. Sauté onions for about 7 minutes. Then add garlic and let cook for another 3 minutes. Add the remaining ingredients and let simmer for 15 minutes (which the chicken cooks.) Continue to cook for 10 more minute or until you like the consistency. Then place in a blender and blend for a smoother consistency.
• 2. FRYING INSTRUCTIONS: Heat oil in a large skillet to 375 degrees. Deep fry chicken wings until done, about 10 minutes. Remove chicken from oil and set on a plate covered in paper towels. When all the chicken has cooked, place in a large bowl and pour in as much sauce as needed and toss until covered. Sprinkle with chopped chives!
• 3. BAKING INSTRUCTIONS: Preheat oven to 450 degrees and lightly grease a cookie sheet. Use a paper towel to blot chicken wings/drums dry. This will help to get a crispy skin! Place chicken on cookie sheet and bake for 30-35 minutes, then drain the pan, brush chicken with BBQ sauce and bake for another 10 minutes or until cooked. Feel free to toss the chicken with more sauce in a large bowl after cooked! Garnish with chopped chives! (The chives taste incredible on these wings!)

CROCKPOT DR. PEPPER BBQ CHICKEN RECIPE!

Steps:

• Cook chicken in Crockpot on HIGH for 3 hours or LOW for 6 hours {covered}
• After 3 hours on HIGH or 6 hours on LOW, drain juices from crockpot
• Mix together Dr. Pepper and BBQ Sauce
• Pour mixture over chicken, and cook on HIGH for 30 more minutes {covered}, or until done.

CHERRY DR. PEPPER GRILLED CHICKEN

Steps:

• In a large sauce pan add the Cherry Dr. Pepper, Ketchup, tomato paste, brown sugar, worcestershire sauce, onion powder, black pepper, liquid smoke, chili powder and minced garlic.
• Whisk together until well blended.
• Simmer over very low heat for 2-3 hours, stirring occasionally, until sauce thickens and reduces by almost half.
• Cool.
• Keep in an air tight container in the refrigerator until ready to use.
• Wash and dry chicken pieces. Place in a foil lined 9 x 13 pan. Sprinkle with Seasoning salt and Paprika. Cover with foil. Bake in a 250° oven for 2-3 hours. Allow to cool completely before grilling. This will allow the meat to firm back up before placing it on the grill.
• Coat grill with oil.
• Heat grill to 300° or medium heat.
• Place chicken bottom side down. Brush chicken with BBQ sauce. Gently flip the chicken over and allow to lightly char. While the chicken is charring on the one side brush the bottoms with BBQ sauce. Flip and char that side and brush top with more BBQ sauce.
• Remove for Grill and place on platter.
• Serve immediately.

INSTANT POT DR. PEPPER CHICKEN

Steps:

• Pour 1 cup of Dr. Pepper into bottom of Instant Pot.
• Add chicken into bottom of Instant Pot.
• In a bowl whisk together 1 cup of Dr. Pepper and 2 cups of BBQ sauce. Pour half of the mixture over the chicken and save the other half for later.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh chicken or 15 minutes for frozen chicken. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
• Use tongs to remove the chicken pieces and place on a cutting board. Shred the chicken.
• Place the chicken in a clean bowl. Sprinkle in the garlic salt. Drizzle in the remaining BBQ sauce mixture. Toss well. If it is a little dry add in some of the liquid from the Instant Pot.
• Serve and enjoy!
• Pour 1 cup of Dr. Pepper into bottom of slow cooker.
• Add chicken into bottom of slow cooker.
• In a bowl whisk together 1 cup of Dr. Pepper and 2 cups of BBQ sauce. Pour half of the mixture over the chicken and save the other half for later.
• Cover and cook on low for 4-6 hours.
• Use tongs to remove the chicken pieces and place on a cutting board. Shred the chicken.
• Place the chicken in a clean bowl. Sprinkle in the garlic salt. Drizzle in the remaining BBQ sauce mixture. Toss well. If it is a little dry add in some of the liquid from the slow cooker.
• Serve and enjoy!