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We were so looking forward to the long July 4th weekend and getting together with my sister and her family for a small casual backyard bash. It’s grilling season, and we planned to have Dr Pepper Maple Mustard Chipotle BBQ Chicken, baked beans and a green salad with our choice of Dr Pepper for drinks.
Since I was buying the chicken for my Dr Pepper Maple Mustard Chipotle BBQ Chicken (say that 3 times fast), I headed to Walmart to pick up the Dr Pepper, chicken and party supplies, and headed back home, fully stocked, ready to take to my sister’s house the next day.
The next day, while I am packing up everything to take with us, I hear rumbling from outside. Our yellow lab, Rosie, is acting nervous. I look out the window and see black clouds, lightening and thunder! No! This was not one of our usual afternoon thunder showers. This one was on steroids with wind and hail, which sent Rosie into full freak out mode. Poor baby, she is terrified of thunderstorms.
Since there were flash flood warnings, we decided not to drive across town, and planned instead to try to go to my sister’s house the next day. Unfortunately the next day was a carbon copy of the previous day, and tomorrow was back to work.
Since it was just the Hubs and me this weekend, I put on some music, got out a couple of chicken breasts, put the extra chicken in the freezer, and made the Dr Pepper Maple Mustard Chipotle BBQ Chicken for dinner along with some brown rice and slaw for our indoor version of a backyard bash, complete with Diet Dr Pepper for drinks.
The next Saturday we check the forecast and no rain! Time to throw a backyard bash! We head to my sister’s house, put the Dr Pepper on ice, put on the music, and spend time grilling, cooking, and visiting.
This time we used chicken legs for the Dr Pepper Maple Mustard Chipotle BBQ Chicken. It was a team effort. I made the sauce until just before adding in the chipotle pepper and adobo sauce. I set aside a small bowl of sauce for my sister, who does not like spicy food. So her version of the sauce would be Dr Pepper Maple Mustard BBQ Chicken without the Chipotle. Her husband manned the grill. I took photos. And Mr. Flavor Mosaic made sure all the food and supplies were unpacked and ready to use!
Isn’t this Dr Pepper Maple Mustard BBQ Chicken gorgeous! The Dr Pepper and maple syrup in the sauce give it a nice caramelization.
Although the name is long, the recipe is easy. The sauce makes this recipe. Start out with a base of ketchup, and add the mustard, vinegar, and worcestershire like other barbecue sauces, and then add the maple syrup and pour in the Dr Pepper. The next step is optional if you don’t like spicy barbecue sauce. However, I recommended it if you like a little spice. Add 1 chipotle pepper and a couple of teaspoons of the adobo sauce (or you could just add the sauce only for less heat or add 2 or more peppers for more heat.) The chipotle adds a nice spicy, smoky flavor to the sauce to offset the sweetness of the maple syrup and Dr Pepper.
What I like about making your own barbecue sauce is that you can customize it to your taste. You can make it a little sweeter if you want by adding more maple syrup and Dr Pepper and you can adjust the heat level by adjusting the amount of Chipotle you add.
We served the Dr Pepper Maple Mustard Chipotle BBQ Chicken with a green salad and baked beans on the backyard patio under sunny, blue skies! We all enjoyed the delicious food and good company. Even Rosie enjoyed the backyard bash!
What will you make with Dr Pepper for your backyard bash?
- 12 chicken legs
- ¼ cup vegetable oil to brush or spray on chicken
- ½ teaspoon garlic powder
- salt and pepper to taste
- 1 cup ketchup
- ⅓ cup dijon mustard
- ½ cup Dr Pepper
- ¼ cup cider vinegar
- 1 tablespoon worcestershire sauce
- ½ cup maple syrup
- 1-2 chopped chipotle peppers and 2 teaspoons adobo sauce (adjust the amount depending on how spicy you like it)
- Prepare your grill for high, direct heat.
- To make the barbecue sauce, in a small bowl mix together the ketchup, mustard, Dr Pepper, vinegar, worcestershire, maple syrup, and chopped chipotle peppers, and sauce.
- Coat or spray the chicken pieces with vegetable oil and sprinkle salt, pepper, and garlic powder over them.
- Place the chicken pieces skin side down on the hottest side of the grill in order to sear the skin and get the good grill marks. Grill for about 15 minutes. Once you have a good sear on one side, lower the heat on a gas grill to medium low. Cover the grill and cook undisturbed for about 15 minutes.
- Turn the chicken and baste the pieces with the barbecue sauce. Cover and grill for about another 10 minutes. Turn one more time and baste with the barbecue sauce and grill for about 5 minutes or until the juices run clear. Chicken should reach an internal temperature of 165 degrees.
For another excellent chicken recipe, try my Cajun Blackened Chicken recipe:
You may also like my Asian Sticky Chicken Wings.