Cheer up!


I am not a huge fan of soda and it is definitely not a part of my everyday life, but every now and then I’ll get a little crazy and have a Fresca.  My husband is southern to the bone and his favorite soda is Cheerwine.  If you have never had Cheerwine then this post will probably mean absolutely nothing to you.  If you’re a fan then this is the place to be.  Every other 4th of July we have a Pig Pick’n and the BBQ sauce of choice is a Cheerwine based sauce and it is a huge hit!  Here is a Cheerwine Chicken recipe and  I can’t wait to try it out!

*recipe can be found at The Cookbook Blog and original recipe can be found in the Southern Foodways Alliance Cookbook



Cheerwine BBQ Chicken from The Cookbook Blog

Cheerwine BBQ Chicken

  • 1 Tbsp butter
  • 1/2 teaspoon minced garlic
  • 1 cup ketchup
  • 1 cup Cheerwine (not diet)
  • 3 Tbsp Worcestershire sauce
  • 1/4 cup A-1 sauce
  • 1/4 tsp ground cayenne pepper
  • 1/2 tsp ground black pepper
  • 1/2 tsp dry mustard
  • 2 Tbsp distilled white vinegar
  • 16 meaty chicken thighs with bones and skin (7 to 8 pounds total) (I will most likely use bone-in, skin-on breasts)





Melt the butter in a heavy 2-quart saucepan over medium heat. Add the garlic and cook, stirring for 30 seconds. Whisk in the ketchup, Cheerwine, Worcestershire sauce, A-1 sauce, cayenne, pepper, mustard, and vinegar. Bring the sauce to a boil, reduce the heat to medium-low and simmer until the sauce is slightly thickened, about 20 minutes. Cool to room temperature, cover, and refrigerate until chilled.

Marinate & Cook-

Combine the thighs and 1 1/4 cups of the sauce in a large bowl and mix well so that the thighs are coated. Cover and marinate in the refrigerator for 4 to 8 hours.


For oven barbecued thighs: Bake on a well-greased baking sheet at 350ºF until the meat reaches an internal temperature of 170ºF, about 1 hour, basting the thighs with the remaining 1 1/4 cups of sauce halfway through.


For grilled barbecued thighs: Light a charcoal fire in the bottom of a covered grill. Allow to burn down until the coals are red in the center and gray on the outside. Spray the grate with nonstick spray and place over the coals. Place the thighs on the grate and grill the chicken, covered with the grill lid, over medium-high heat (350º to 400ºF) for 15 minutes, turning occasionally. Brush with more sauce and grill until the meat reaches an internal temperature of 170ºF, about another 15 minutes, basting with more sauce as needed.


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