Today I have a two part post as I made my own version of Dr. Pepper barbecue chicken last night with some steamed, buttered corn, and garden vegetable mashed potatoes. The corn was a simple steam and toss with butter so they aren't worth covering, but the sauce and mashed potatoes were a hit with my family. First off, the main entree of the night, the chicken. For this I used chicken leg quarters as they are cheaper and can be just as flavorful and juicy as breasts if prepared properly.
Ingredients
*Chicken leg quarters
*ground black pepper
*Old Bay seasoning
*Dr Pepper BBQ sauce
Sauce Ingredients
*2 cups ketchup
*4 tbsp ground black pepper
*2 tsp salt
*1 tsp ground red pepper
*2 tsp cinnamon
*1 tbsp paprika
*3 cups dark brown sugar
*1/4 cup white vinegar
*2/3 cup apple cider vinegar
*1 20 oz bottle Dr. Pepper
*1/2 small yellow onion, diced
*2 cloves garlic, diced
Directions
For sauce, put all ingredients in pot, saving half of the Dr. Pepper. Whisk until well blended and heat to boiling. Once boiling, add remaining Dr. Pepper and bring to simmer to thicken.
While Sauce is heating to boil, preheat oven to 400. Place chicken in dish and sprinkle with salt and Old Bay to season. Bake 20 minutes and then drain and cover with sauce.
After basting Chicken, bake another 15 minutes until done and crust starts to form. Let sit 5 minutes before serving.