Maple Barbecue Grilled Chicken
Recipe GLPR99c1d0b32a82cb
A smoky and sweet grilled chicken featuring a homemade maple barbecue sauce made with concentrated tomato paste, pure maple syrup, soy sauce, and a hint of heat from Sriracha. Chicken pieces are seared over direct heat then slowly cooked over indirect heat, finishing with a glaze of the signature sauce for a caramelized exterior and juicy interior.
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Ingredients
2 Tbsp Extra-virgin olive oil
3 Garlic cloves, crushed
6 Tbsp Double-concentrated tomato paste
½ cup Pure maple syrup
¼ cup Soy sauce
¼ cup Worcestershire sauce
2 Tbsp Unseasoned rice vinegar
4 tsp Sriracha or other hot sauce
Vegetable oil for grill
1 Whole chicken cut into 6-8 pieces (about 3½–4 lbs), bone-in
Kosher salt
Directions
Warm the olive oil in a small saucepan over medium heat. Add the crushed garlic cloves and cook, stirring occasionally, until they turn golden brown, about 4 minutes. Stir in the tomato paste and cook, stirring constantly and scraping the bottom of the pan to prevent sticking, until the paste darkens slightly, about 3 minutes. Pour in the maple syrup, soy sauce, Worcestershire sauce, rice vinegar, and Sriracha. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 1 minute to allow the flavors to meld. Take the pan off the heat. Carefully pour about half of the barbecue sauce into a heatproof bowl and reserve this for serving with the finished chicken. Keep the remaining sauce in the saucepan for basting.
Set up your grill for medium-high indirect heat: on a charcoal grill, push the coals to one side; on a gas grill, turn off one or two burners. Lightly oil the grill grate to prevent sticking. Pat the chicken pieces dry and season them generously all over with kosher salt. Place the chicken over the direct heat side of the grill and cook, turning every minute, until the pieces are browned on all sides, about 5 minutes total. Once seared, move the chicken to the cooler indirect heat side of the grill. Cover the grill with the lid, positioning any vents over the chicken, and keep the grill closed as much as possible. Continue cooking and turning the chicken every 5 minutes or so until an instant-read thermometer inserted into the thickest part (away from bone) reaches 165°F to 165°F, which should take 18 to 25 minutes depending on the size of your pieces. At this point, begin basting the chicken generously with the reserved barbecue sauce from the saucepan. Return the grill lid and continue cooking, turning and basting the chicken occasionally, until the thermometer reads 165°F in any dark meat portions and 165°F in any breast portions, about 10 minutes longer.
Transfer the cooked chicken to a serving platter and arrange attractively. Serve the reserved bowl of barbecue sauce on the side for guests to drizzle over their chicken as desired.
