Serves 4
55 min
Perdue's Favorite Sweet and Smoky Chicken
Recipe GLPRf14e09ebbd9d46
Grilled bone-in, skin-on chicken breasts with a delicious sweet and smoky maple glaze featuring ketchup, Dijon mustard, and liquid smoke. The chicken is seared on high heat then finished over indirect heat while brushed with a flavorful sauce.
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Ingredients
4 bone-in, skin-on chicken breasts
½ teaspoon kosher salt
Fresh black pepper to taste
2 tablespoons vegetable oil for grill grates
¼ cup ketchup
¼ cup pure maple syrup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
½ teaspoon liquid smoke
Directions
Preheat your grill to 425–450°F (220–230°C).
Season the skin side of the chicken breasts evenly with kosher salt and fresh black pepper.
Lightly oil the grill grates with vegetable oil. Place the chicken breasts skin side down on the grill and cook undisturbed for 2 minutes to develop a golden crust. Flip the breasts and cook for another 2 minutes on the other side.
Move the chicken to an upper rack or cooler zone of the grill to cook using indirect heat. Close the grill cover and cook for 10 minutes.
While the chicken cooks, combine the ketchup, maple syrup, apple cider vinegar, Dijon mustard, liquid smoke, and remaining salt in a small bowl to make the glaze.
After 10 minutes, brush the glaze generously over the chicken. Close the grill cover and continue cooking for another 10 minutes, or until the internal temperature of the thickest part reaches 165°F (74°C).
Remove the chicken from the grill and brush with additional glaze.
Serve the chicken with the remaining glaze on the side for drizzling.
