Cheerwine Barbeque Chicken

January 7, 2014


  • 1 T Butter
  • 1 tsp Minced Garlic
  • 1 c Ketchup
  • 1 c Cackalacky Famously Original Sweet Cheerwine Sauce (click to buy)
  • 3 T Worcestershire Sauce
  • 1/4 c A-1 Sauce
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Black Pepper
  • 1/2 tsp Dry Mustard
  • 2 T White Vinegar
  • 7 Lb Chicken Thighs


  1. In a saucepan, saute garlic in butter for a minute or so.
  2. Whisk in ketchup, Cheerwine, Worcestershire sauce, A-1, cayenne pepper, black pepper, dry mustard and vinegar and bring to boil.
  3. Reduce to simmer 20 minutes (until sauce thickens).
  4. Let cool and refrigerate to chill.
  5. Combine sauce and chicken in a storage container, making sure chicken is completely coated.
  6. Refrigerate 4 hours to overnight.
  7. Cook in 350 degree oven until an internal temperature of 170 degrees is reached (about an hour) OR grill on charcoal or propane grill at medium heat 15-20 minutes (with either method, baste with remaining sauce halfway through) until hitting that internal temperature of 170 degrees.