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Maple Barbecue Grilled Chicken

This recipe crafts a delectable maple barbecue sauce from tomato paste, maple syrup, soy, and spices. It's used to glaze bone-in chicken pieces, grilled to juicy perfection with a sweet, savory, and spicy caramelized crust. Ideal for a flavorful outdoor meal.
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Course lunch/dinner
Cuisine American
Servings 6 people
Calories 3582.5 kcal

Equipment

  • 1 Saucepan
  • 1 Whisk
  • 1 Grill
  • 1 Grill Tongs
  • 1 Basting Brush

Ingredients
  

Main

  • 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

Instructions
 

  • In a saucepan, heat extra-virgin olive oil over medium heat. Add crushed garlic and sauté until fragrant, about 1 minute.
  • Stir in double-concentrated tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
  • Whisk in maple syrup, soy sauce, Worcestershire sauce, rice vinegar, and Sriracha. Bring to a simmer, then reduce heat and cook for 5-7 minutes until the sauce thickens slightly. Remove from heat and set aside.
  • Pat chicken pieces dry with paper towels and season generously with kosher salt.
  • Preheat a clean grill to medium-high heat. Lightly oil the grill grates with vegetable oil.
  • Place chicken pieces skin-side down (if applicable) on the preheated grill. Cook, undisturbed, for 6-8 minutes, or until well-browned with clear grill marks.
  • Flip the chicken and continue grilling, turning occasionally, for another 20-30 minutes, or until the internal temperature reaches 160°F (71°C) in the thickest part.
  • During the last 10-15 minutes of cooking, generously brush the chicken pieces with the prepared maple barbecue sauce. Continue to flip and baste, allowing the sauce to caramelize without burning.
  • Once the internal temperature reaches 165°F (74°C), remove the chicken from the grill.
  • Let the grilled chicken rest for 5-10 minutes before serving, allowing juices to redistribute. Serve with any reserved sauce.

Notes

Achieving perfect grilled chicken hinges on temperature control and strategic basting. For the sauce, use double-concentrated tomato paste for a richer umami backbone without excessive water, ensuring a thicker, more adherent glaze. When grilling, avoid overcooking the initial side; focus on developing a good char before basting. Apply the maple-barbecue sauce during the last 10-15 minutes of grilling to prevent burning due to the sugar content, building layers of flavor. Always allow the chicken to rest for 5-10 minutes after grilling to redistribute juices for maximum tenderness. Adjust Sriracha to your preferred spice level. Preheat your grill thoroughly and clean grates for optimal non-stick cooking.