This recipe takes your classic grilled chicken to a new level with a sweet and smoky Dr. Pepper glaze. It's surprisingly simple to prepare, yet delivers an explosion of flavor that will leave you wanting more.
Melt the butter in a stock pot over medium-low heat. Add the diced onions and cook until softened. Stir in the garlic-shallot puree (or minced garlic) and chili powder. Cook for a couple of minutes.
Add remaining glaze ingredients: Stir in the tomato paste, white pepper, salt, red wine vinegar, Worcestershire sauce, brown sugar, and 2 cans of Dr. Pepper. Increase heat and simmer uncovered for 45 minutes, or until the sauce reduces and thickens.
Blend the Glaze
Use an immersion blender to achieve a smooth consistency. Taste and adjust seasonings as needed. Set aside a small amount of sauce for later use.
Prep the Chicken
Preheat your grill (charcoal or gas) for medium heat. Coat the chicken with olive oil and your chosen dry rub, ensuring it's well coated. You can also add some rub under the skin for extra flavor.
Cook the Chicken
Place a can of Dr. Pepper on your beer can chicken stand and top it with the seasoned chicken. Grill for about 30 minutes.
Glaze and Serve
Brush the chicken generously with the Dr. Pepper glaze. Continue basting every few minutes until the chicken is cooked through, approximately 1 hour and 40 minutes.
Serve the Dr. Pepper glazed chicken with additional sauce on the side, if desired.
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Notes
* If you don't have an immersion blender, you can transfer the sauce to a blender or food processor to achieve a smooth consistency.
* The reserved Dr. Pepper can be used as a refreshing drink alongside your meal.
* Feel free to adjust the amount of chili powder and cayenne pepper in the dry rub to your spice preference.