Best Grilled Maple Chipotle Bacon Recipes

GRILLED MAPLE-CHIPOTLE CHICKEN

Grilled Maple-Chipotle Chicken image

This is a great weeknight recipe, as it's quick to make. The chicken can be left in the maple-chipotle marinade overnight or cooked shortly after mixing. A favorite in our house!

Provided by Amelia

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 12

Ingredients

4 skinless, boneless chicken breasts
¾ cup maple syrup
¼ cup apple cider vinegar
¼ cup ketchup
¼ cup sesame oil
⅛ cup soy sauce
3 cloves garlic, minced
2 tablespoons chipotle powder
1 teaspoon dried oregano
1 dash paprika
1 dash cayenne pepper
1 dash celery salt

Steps:

Combine chicken breasts, maple syrup, apple cider vinegar, ketchup, sesame oil, soy sauce, garlic, chipotle powder, oregano, paprika, cayenne, and celery salt into a marinating container and mix well. Let chicken marinate at least 1 hour.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Place marinated chicken breasts on the center of the grill, reserving remaining marinade. Cook for 10 to 15 minutes, spreading remaining marinade over chicken using a basting brush every few minutes to properly glaze. Flip and continue to cook and baste until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes more.

Nutrition Facts : Calories 444.6 calories, Carbohydrate 47.4 g, Cholesterol 67.2 mg, Fat 17.4 g, Fiber 1.7 g, Protein 26 g, SaturatedFat 2.9 g, Sodium 804.9 mg, Sugar 38.8 g

GRILLED CHICKEN WITH MAPLE CHIPOTLE BBQ SAUCE

Grilled Chicken with Maple Chipotle BBQ Sauce image

A light maple brine keeps this skinless chicken moist and flavorful on the grill while brushed with a quick, homemade barbeque sauce.

Provided by Food Network Kitchen

Categories main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 cups water
1 tablespoon kosher salt plus more to taste
3 tablespoons pure maple syrup
Small bunch fresh thyme
4 cloves garlic
2 pounds bone-in skinless chicken pieces, such as legs, thighs and breasts, halved
1 (15-ounce) can tomato sauce
1/2 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 tablespoon finely chopped chipotles in adobo sauce
1 teaspoon chili powder

Steps:

In a large bowl stir the water, 1 tablespoon salt and 1 tablespoon syrup until dissolved. Stir in the thyme. Smash 3 cloves of garlic and add to the brine with the chicken. Cover and refrigerate, 2 to 3 hours.
Mince the remaining clove of garlic and add to a medium pot with the tomato sauce, broth, vinegar, remaining 2 tablespoons syrup, chipotles, chili powder and salt, to taste. Bring to a simmer over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, 25 to 30 minutes. Reserve 1/2 cup of the sauce for serving.
Prepare the grill or grill pan for direct/high heat. Oil the grill grates. Drain the chicken and very pat dry. Grill, turning, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Brush with sauce generously as it cooks during the second half of the cooking time. Serve the chicken with the extra sauce on the side.