Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs (8 pieces)
  • 1 tsp kosher salt
  • 0.5 tsp smoked paprika
  • 0.5 tsp coarse black pepper
  • 12 oz Dr Pepper (regular, not diet)
  • 1 cup ketchup
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tsp onion powder

Instructions:

  1. Pat the chicken pieces completely dry with paper towels. Note: moisture is the enemy of a good sear. Combine the salt, paprika, and black pepper, then rub it generously over the skin and underside of the meat.
  2. Place the chicken skin side down in a preheated skillet over medium high heat. Cook 6-8 minutes until the skin is golden and the fat has rendered into the pan. Flip the pieces and cook for another 3 minutes to seal the bottom.
  3. Whisk together the Dr Pepper, ketchup, vinegar, Worcestershire, garlic, and onion powder. Pour the mixture into the pan around the chicken. Note: do not pour directly over the crispy skin to keep it from getting soggy.
  4. Reduce heat to medium low. Simmer for 20-25 minutes until the sauce reduces by half and starts to look syrupy.
  5. Using a spoon or brush, coat the tops of the chicken with the thickening sauce. Repeat this every 5 minutes. The sauce will transition from a liquid to a tacky glaze that clings to the spoon.
  6. Insert your thermometer into the thickest part of the thigh, avoiding the bone. Bake or simmer until the internal temperature reaches 165°F and the glaze is dark and bubbly.
  7. Remove the pan from the heat and let the chicken sit for 5 minutes. This allows the juices to redistribute and the glaze to set into a firm, sticky coating.