Best Maple Grilled Chicken For A Crowd Recipes

Grilled Maple-Chile Chicken image

Provided by NcMysteryShopper

Time 23m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 large onion, halved lengthwise and thinly sliced
kosher salt
1/4 cup pure maple syrup (real maple syrup only)
1 tablespoon chinese chili paste with garlic
4 large boneless skinless chicken breasts (about 2 pounds)

Steps:

Toss onion slices with 2 teaspoons of salt on a shallow dish. Let stand for 15 minutes.
Add maple syrup and chili paste and stir to combine.
Add chicken breasts and coat completely. Cover and refrigerate for 30 minutes to an hour.
Spray your grill with cooking spray and light it.
Remove chicken from marinade and brush off most of the onion.
Grill the chicken over a moderately hot fire for about 4 minutes per side, or until lightly charred and cooked through.
Transfer to a platter and serve hot.

Nutrition Facts : Calories 193.2, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 140, Carbohydrate 14.9, Fiber 0.3, Sugar 12.7, Protein 25.3

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

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.