Maple BBQ Chicken

Ingredients

• 3 whole, splitchickens
• 120 ml (½ cup)oil
• 180 ml (¾ cup)maple syrup
• 180 ml (¾ cup)vinegar
• 2.5 ml (½ tsp)Tabasco sauce
• 15 ml (1 tbsp)salt

Instructions

1. 1

   Start grilling

   Split the chickens and place the halves on a hot grill with the skin facing up.

2. 2

   Cook the chicken

   Grill for about 25 minutes, allowing a little more or less time as needed.

3. 3

   Mix the sauce

   In a bowl, combine the maple syrup, oil, vinegar, Tabasco sauce and salt.

4. 4

   Brush one side

   Turn the chicken over and brush it with the sauce mixture.

5. 5

   Brush again

   Turn the chicken over once more and brush it with the sauce mixture.

6. 6

   Finish grilling

   Keep turning and brushing the chicken frequently for about 40 minutes, until tender and the internal temperature reaches 165°.

What is maple BBQ chicken?

This is an American-style grilled chicken dish, finished with a glaze that balances maple syrup's sweetness with vinegar's sharpness and a little Tabasco heat. The recipe keeps the flavour profile simple and lets the grill do the work.

The glaze is brushed on during cooking rather than served only at the end, so it coats the chicken as it turns. A thermometer helps confirm that the meat is cooked through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1340 calories, 110g protein, 27g carbs, 75g fat.

Chicken provides most of the protein and much of the fat, while the oil adds further fat and the maple syrup supplies most of the carbohydrates. Serve a moderate piece with vegetables or salad to add freshness and balance the richness.

The maple and vinegar glaze

Maple syrup: it brings sweetness and helps the sauce cling to the chicken as it cooks.

Vinegar: its acidity offsets the syrup and cuts through the richness of the skin.

Oil and seasoning: oil carries the glaze over the chicken, while salt and Tabasco add savoury depth and heat.

Grilling split chickens

Split chickens lie flatter on the grill than whole birds, which makes them easier to turn and brush. Start with the skin side up, as directed, and keep the heat controlled so the outside does not darken too quickly.

The recipe gives approximate cooking times rather than a fixed finish time. Chicken size and grill heat affect how long it takes, so use tenderness and the internal temperature as your cues.

Brushing and turning

Work steadily through the repeated turns and brushes, spreading the sauce over the surface each time. Keep the chicken moving as directed to help the glaze coat it evenly.

Set aside a clean brush for any sauce that will touch cooked chicken. Do not reuse sauce that has been in contact with raw poultry unless it is cooked thoroughly.

Checking for doneness

Insert a food thermometer into the thickest part of the chicken without touching bone. The method specifies an internal temperature of 165°; check that the reading is reached before serving.

If the skin is browning faster than the chicken is cooking, move the pieces to a cooler part of the grill and continue cooking until done.

What to serve alongside

Serve the chicken with a crisp green salad or grilled vegetables to bring freshness to the sweet, savoury glaze. Corn on the cob or a simple potato side also suits a barbecue-style meal.

Keep extra sauce separate from the raw-chicken preparation area, and offer it at the table only if it has been handled safely.

Recipe notes & tips

• Let the grill heat fully before adding the chicken.
• Keep the sauce bowl and brush away from cooked chicken until they have been cleaned.
• Use a thermometer in the thickest part of the meat and avoid touching bone.
• Turn the chicken carefully to keep the halves intact.
• Move pieces to a cooler part of the grill if the glaze darkens too quickly.

Variations

• More heat: Add extra Tabasco to the sauce.
• Sharper glaze: Use a punchier vinegar for a more pronounced tang.
• Herb finish: Sprinkle chopped fresh herbs over the chicken just before serving.
• Smoky flavour: Grill over a small amount of wood suitable for cooking, following your grill's instructions.
• Extra sauce: Make a separate additional batch to serve at the table.

Common mistakes to avoid

• Rushing the cook: Use the stated times as a guide and check the internal temperature before serving.
• Uneven brushing: Turn the chicken regularly and coat each side as the method directs.
• Flare-ups: Move the chicken away from sudden flames so the glaze does not scorch.
• Using a contaminated brush: Keep sauce and utensils that touched raw chicken away from cooked food.
• Guessing doneness: Check the thickest part with a food thermometer rather than relying on colour alone.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3 to 4 days. Reheat until steaming hot throughout, using an oven or microwave.

Frequently asked questions