Best Green Mountain Maple Barbecued Chicken Recipes

MAPLE-BRINED GRILLED CHICKEN

Maple-Brined Grilled Chicken image

Brining chicken in a mixture of maple syrup, garlic, thyme, pepper and salt keeps it moist and flavorful during grilling. A salad, cornbread and barbecue sauce round out this family-friendly meal.

Provided by Food Network

Categories main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon pure maple syrup
3 cloves garlic, smashed
Small bunch fresh thyme sprigs
Kosher salt and freshly ground black pepper
2 pounds bone-in chicken pieces, such as legs, thighs and breasts, halved
Olive or vegetable oil for brushing the grill grates
Serving suggestions: green salad, cornbread and/or your favorite barbecue sauce

Steps:

Stir the maple syrup, garlic, thyme, 1 tablespoon salt, a generous grind of pepper and 3 cups of water together in a large bowl until the salt is dissolved. Add the chicken, making sure it's completely covered by the brine. Cover and refrigerate for 2 to 3 hours.
Prepare an outdoor grill or grill pan for high heat.
Drain the chicken and pat very dry. Lightly oil the grill grates and grill the chicken, flipping occasionally, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Serve with a salad, wedges of cornbread and/or your favorite barbecue sauce on the side.

MAPLE BARBECUE GRILLED CHICKEN

Maple Barbecue Grilled Chicken image

Sweet, sticky, charred, and crispy: Barbecued chicken is one of the surest signs of summer. Store-bought sauce has nothing on this easy homemade version, which uses maple syrup for sweetness and Sriracha for heat. Use whatever bone-in chicken parts you like and save the leftover sauce for everything else you plan to grill this week.

Provided by Chris Morocco

Categories Bon Appétit Dinner Lunch Grill/Barbecue Sauce Grill Summer Chicken Maple Syrup Soy Sauce Garlic Vinegar Dairy Free Peanut Free Tree Nut Free Kid-Friendly

Yield 4-6 servings

Number Of Ingredients 11

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 (3½-4-lb.) whole chicken, cut into 6-8 pieces, or whatever bone-in cut of chicken you feel like cooking
Kosher salt

Steps:

Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil, then reduce heat to medium-low and simmer until flavors have come together, about 1 minute. Remove from heat. Transfer about half of barbecue sauce to a heatproof bowl and set aside for serving.
Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over indirect heat. Cover, positioning vent (if your grill has one) over chicken, and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 140°F-145°F, 18-25 minutes depending on the size of the pieces. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer inserted into thickest part registers 160°F for breast and 165°F for dark meat, about 10 minutes longer.
Arrange chicken on a platter. Serve with reserved barbecue sauce alongside.
Do Ahead: Barbecue sauce can be made 2 weeks ahead. Transfer to an airtight container; cover and chill.

GRILLED MAPLE CHICKEN WITH SMOKEY GREENS

Grilled Maple Chicken with Smokey Greens image

Provided by Michael Symon : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon maple syrup
1 tablespoon mustard (I'm using Dijon)
1 tablespoon soy sauce
2 pounds grill meat (I'm using a whole chicken, split)
Salt and pepper
1 pound lunch meat or bacon, diced (I'm using bacon)
1 pound leafy greens (I'm using kale and mustard greens)
1 teaspoon chile flakes, optional
1 splash vinegar (I'm using sherry vinegar)

Steps:

Preheat a grill or oven to 450 degrees F. If using a grill, set up hot and cool zones by turning one side of a gas grill to the high setting or by banking very hot coals on one side of a charcoal grill.
Whisk together the maple syrup, mustard and soy sauce in a medium bowl. Toss the chicken in the marinade and season with salt and pepper. Place the chicken on the hot side of the grill bone-side down and grill 3 to 5 minutes. Move the chicken to the cool side of the grill, close the lid and cook until the thickest part of a thigh registers 160 degrees F, 30 to 40 minutes. If using the oven, place the chicken bone-side down on a sheet tray and roast until the thickest part of a thigh registers 160 degrees F, 30 to 40 minutes.
Meanwhile, add the bacon to a large saucepan over medium heat and cook, stirring occasionally, until crispy, 5 to 6 minutes. Add the greens, chile flakes if using, a pinch of salt and 1/4 cup water and cover with the lid. Cook until the greens are tender, about 5 minutes. Splash with some vinegar and serve with the chicken on top.