Dr. Pepper Grilled Chicken – seriously delicious! Chicken marinated in Dr. Pepper, soy sauce, garlic, brown sugar, balsamic vinegar, and lime juice. Mix the marinade together and let the chicken marinate overnight in the refrigerator. We make this all the time! It is seriously delicious!
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This RecipeEasy Chicken Marinade with Dr. Pepper
We eat a lot of grilled chicken at our house. We fire up the grill at least three times a week during the summer. This Dr. Pepper Grilled Chicken is a new favorite. Chicken marinated in Dr. Pepper soda, soy sauce, garlic, lime juice, brown sugar, and balsamic vinegar. This recipe is super easy to make and is packed full of flavor! We liked this chicken so much that we actually made it twice last week. I doubled the recipe the second time we made it. Leftovers are great chopped up on top of a salad or in a sandwich wrap. YUM!
How to Make Dr. Pepper Grilled Chicken
This marinade is very easy to make. Whisk together Dr. Pepper, soy sauce, garlic, lime juice, brown sugar, and balsamic vinegar. Place chicken in a large gallon-sized Ziploc bag. Pour marinade over the chicken. Seal tightly and store in the fridge for 4-24 hours. Discard marinade and grill/cook until the chicken reaches an internal temperature of 165ºF.
- You can use this marinade on any cut of chicken – breasts, tenders, thighs, wings, or drumsticks/legs.
- You can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
- I suggest pounding the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet to carefully pound out the hump. This ensures that the chicken cooks evenly and you don’t have juicy chicken and half-dry chicken.
- I don’t have a grill. Can I cook the chicken in the oven or skillet? Yes! To cook the chicken breasts inside, pan sear it for 3 to 4 minutes per side. Place on a rimmed baking sheet. Bake at 400ºF for 10 minutes.
What to Serve with Grilled Chicken
As I said, we absolutely LOVE this chicken marinade. It is already back on the menu! We usually serve the chicken hot off the grill with some asparagus and potatoes. Here are a few of our favorite recipes from the blog that go great with this easy grilled chicken:
Million Dollar Twice Baked Potatoes
Million Dollar Twice Baked Potatoes – the BEST potatoes EVER!! Loaded with three types of cheese! Can make in advance…
Teriyaki Broccoli
Teriyaki Broccoli – our favorite broccoli recipe. SO delicious!! Broccoli, shallot, mushrooms, garlic, teriyaki sauce, and sesame seeds. Ready to…
Smothered Green Beans
Smothered Green Beans – canned green beans baked in bacon, brown sugar, butter, soy sauce, and garlic. This is the…
Cheesy Garlic Drop Biscuits
Cheesy Garlic Drop Biscuits – only 4 ingredients and ready to eat in 10 minutes! Bisquick, milk, mozzarella, and garlic…
Dr. Pepper Grilled Chicken
Ingredients:
- 2 cups Dr. Pepper
- ⅓ cup soy sauce
- 1 Tbsp minced garlic
- ½ cup brown sugar
- 1 Tbsp balsamic vinegar
- 1 Tbsp lime juice
- 6 chicken breasts
Instructions:
- Combine all ingredients but the chicken in a medium-sized bowl. Stir to incorporate well.
- Place chicken in a large gallon-sized Ziploc bag. Pour marinade over the chicken. Seal tightly and store in the fridge for 4-24 hours.
- Discard marinade and grill until chicken reaches an internal temperature of 165ºF.
Notes:
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
Delicious! This recipe will definitely go into our regular dinner rotation, thank you for another great recipe!
These chicken breasts sound & look really good. Question though, I am not fond of Balsamic vinegar is there something you would recommend to use in place of it?
Has anyone used Diet Dr Pepper for this recipe?
I was wondering the same thing! I have Dr Pepper zero, will probably try it!
Did you try it with the Dr Pepper Zero? How was it? I was wondering if you could use it as well, I can not have much sugar. I use Splenda brown sugar so that’s my limit on the sugar part.