Dr Pepper Bbq Chicken Recipes

Steps:

• Mix together all ingredients and simmer 15-20 minutes.
• Baste chicken.
• *This can be done on grill outside too, or oven.
• This sauce is enough for two whole chickens, halved.

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.

Steps:

• Salt and pepper chicken; place in crockpot; cover. Cook chicken in crockpot on high for 3 hours.
• After 3 hours, 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.
• Adjust seasoning to taste with salt and pepper. I shredded chicken with two forks and served w/ pickles on buns, like a pulled chicken sandwich.

Steps:

• Melt butter in heavy, large skillet over medium-low heat. Add all ingredients EXCEPT CHICKEN chicken and cook until spices are aromatic, stirring occasionally, about 5 minutes. Remove from heat and let cool.
• Add chicken, turning to coat. Cover and chill for 2-4 hours.
• Cover chicken and cook over medium-low heat until juices run clear when thigh is pierced with a fork, about 25 minutes.

Steps:

• Add onions, Worcestershire sauce, allspice, salt, and peppers.
• Bring to a boil, then simmer for 5 minutes, stirring occasionally.
• Remove from heat and stir in Dr. Pepper.
• Use to marinate chicken.
• Makes about 4 cups of marinade.

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.

Steps:

• In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally. Refrigerate leftovers.

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.

Steps:

• 1. In a heavy saucepan, melt the butter. Sauté the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Remember, the ribs will have plenty of spice rub on them, so don't overseason the sauce.
• 2. Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree with an immersion or traditional blender-this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.
• 3. Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.

Steps:

• Marinate wings in sea salt, sugar, garlic powder, black pepper and one Tablespoons soy sauce for 30 minutes.
• Cook wings on med heat until the sugar starts to brown.
• Add one Tablespoons soy sauce, Red Pepper Flakes and Dr Pepper.
• Turn heat up and cook until the liquid cooks down to a glaze and starts to brown.
• Serve with favorite beverage.