Dr. Pepper Grilled Chicken

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!

plate of grilled chicken

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Easy 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!

grilled chicken in a cast iron grill pan

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.
plate of grilled chicken

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:

Teriyaki Broccoli

Teriyaki Broccoli – our favorite broccoli recipe. SO delicious!! Broccoli, shallot, mushrooms, garlic, teriyaki sauce, and sesame seeds. Ready to…

plate of grilled chicken

Dr. Pepper Grilled Chicken

Yield: 6 people
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
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!!!

Ingredients:

  • 2 cups Dr. Pepper
  • 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:

To cook chicken breasts without a grill, pan sear chicken for 3 to 4 minutes per side. Place chicken on a rimmed baking sheet. Bake at 400ºF for 10 minutes, until chicken reaches an internal temperature of 165ºF.
Can use any cut of chicken you prefer – breasts, tenders, thighs, or legs.
Can use boneless or bone-in chicken. Adjust the cooking time and cook until chicken reaches an internal temperature of 165ºF.

Steph

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grilled chicken in a cast iron grill pan
plate of grilled chicken

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Comments

  1. 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?

      1. 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.

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