Dr. Pepper BBQ Chicken Sweet with a little smoky heat, this Dr. Pepper BBQ Chicken delivers tender, juicy chicken coated in a rich homemade barbecue sauce. Whether cooked on the grill or in the oven, it is a crowd-pleasing recipe perfect for summer dinners and backyard get-togethers. Ingredients For the Chicken • 1 tbsp kosher salt • 1 tsp garlic powder • 1 tsp dry mustard powder • 1 tsp black pepper • Pinch of cayenne pepper FRESH CUT STEAKS EVERY FRIDAY! • 2 tbsp light brown sugar • 1 tbsp smoked paprika
• 3 to 3 1/2 lbs skin-on, bone-in chicken thighs and drumsticks • Vegetable oil, for the grill or baking sheet For the BBQ Sauce • 1 can Dr. Pepper (Or Dr. Pepper Zero) • 1 cup ketchup
• 1/3 cup apple cider vinegar • 1/4 cup light brown sugar • 1/4 cup low-sodium soy sauce • 1 tsp black pepper • 2 tbsp minced chipotles in adobo (optional) Directions
In a small bowl, combine brown sugar, smoked paprika, kosher salt, garlic powder, dry mustard powder, black pepper and cayenne pepper. Pat the chicken dry and generously coat all sides with the spice rub. Let rest at room temperature while preparing the sauce. In a medium saucepan, combine Dr. Pepper, ketchup, apple cider vinegar, brown sugar, soy sauce, black pepper and chipotles in adobo, if using. Bring to a boil, then reduce heat and simmer for 25 to 30 minutes, stirring occasionally, until the sauce thickens and reduces by about half. Transfer 3/4 cup of the sauce to a separate bowl for basting. Reserve the remaining sauce for serving. Preheat grill to medium-high heat, approximately 400°F to 450°F. Clean and lightly oil the grill grates. Prepare for indirect heat cooking by turning off one side of a gas grill or banking charcoal to one side. Place chicken skin-side down over direct heat. Cover and cook for 5 to 7 minutes, until grill marks appear and the chicken releases easily. Flip and cook another 5 minutes. Move chicken to the cooler side of the grill. Cover and cook for 15 minutes. Brush with reserved basting sauce and continue cooking, flipping and basting occasionally, until the chicken is sticky, caramelized and reaches an internal temperature of 165°F, about 6 minutes more. Summer Strawberry Salad with Feta Fresh, colourful and bursting with summer flavour, this Strawberry Salad with Feta combines sweet berries, crisp vegetables and creamy feta with a homemade strawberry balsamic dressing. Perfect as a light lunch, side salad or refreshing addition to any barbecue table.
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Page 38 Hometown St. Thomas • June 2026
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