Dr. Pepper Chicken

Directions

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  1. 1For the chicken: In a small bowl, combine the brown sugar, paprika, salt, garlic powder, dry mustard, black pepper, and cayenne. 
  2. 2Pat the chicken pieces dry, then generously sprinkle the spice rub on all sides. Let sit at room temperature while you make the sauce. 
  3. 3For the BBQ sauce: In a medium saucepan, combine the Dr Pepper, ketchup, apple cider vinegar, light brown sugar, soy sauce, black pepper, and chipotles in adobo, if using. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until thick and reduced by about half, 25 to 30 minutes. Transfer 3/4 cup to a medium bowl for basting. Reserve the rest for serving.
  4. 4To cook on the grill: Prepare a grill for medium-high heat (400°F to 450°F) for 5 to 10 minutes until hot. Scrub the grill grates with a grill brush. With a pair of tongs, dip a paper towel or clean rag in some vegetable oil (do not soak it) and wipe it over the grates. Prepare the grill for indirect heat. On a gas grill, turn off the heat on half the grill. On a charcoal grill, bank the coals on one side and leave the other side empty.
  5. 5Place the chicken skin-side down on the hotter side of the grill, cover, and cook until grill marks appear and the skin easily releases from the grill, 5 to 7 minutes. Flip and cook until grill marks appear on the other side of the chicken, about 5 minutes more. Move the chicken to the cooler side of the grill, cover, and cook 15 minutes. Brush the chicken with the BBQ sauce that was reserved for basting and cook, covered, flipping and basting occasionally, until the chicken is sticky, caramelized, and registers 165°F on an instant-read thermometer, about 6 minutes more.
  6. 6To cook in the oven: Preheat the oven to 400°F. Line a baking sheet with foil and brush with oil. Place the chicken skin-side down on the baking sheet and roast until some of the fat has rendered and the chicken easily releases from the baking sheet, about 20 minutes. Increase the oven temperature to 425°F, brush the chicken with the basting sauce, and return the chicken to the oven for 5 minutes. Flip the chicken, baste, and bake until the chicken is sticky, caramelized, and registers 165°F on an instant-read thermometer, 6 to 8 minutes more.
  7. 7Serve the chicken with the reserved sauce.