Some things are absolute must haves for a Texas summer, like hot barbecue and ice cold Dr Pepper. To celebrate National Barbecue Month, we’re sharing some of our favorite recipes from the Big Green Egg.
The following recipe comes from Nashville musician and Billboard Country chart topper Greg Bates and the culinary team at BigGreenEgg.com. Bon appetit, y’all!
Greg Bates Dr Pepper BBQ Chicken
Ingredients
- Trimmed chicken Breasts
- 2 cups Dr Pepper
- 2 cups ketchup
- ½ cup no-pulp orange juice
- ¼ cup Worcestershire sauce
- ¼ cup molasses
- 1 tsp ground ginger
- 1 tsp hot paprika
- 1 tsp chipotle Chile powder
- 2 tsp garlic powder
- 2 tsp onion powder
- ½ teaspoon crushed red pepper flakes
Instructions
Lightly oil the cooking grid and preheat the EGG to medium high heat.
Mix the Dr Pepper, ketchup, orange juice, Worcestershire sauce and molasses in a saucepan. Season with paprika, ginger, garlic powder, red pepper flakes, chipotle powder and onion powder. Bring the sauce to a boil over high heat, proceed to reduce to medium-low heat and simmer for 15 minutes while stirring occasionally.
Grill your trimmed chicken breasts on your Big Green Egg grill over medium high heat for 10 to 15 minutes on each side, brushing the Dr Pepper BBQ sauce each time you turn the meat. Grill until chicken is cooked through and juices run clear.
