Maple Glazed Barbecue Chicken Recipes

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MAPLE-GLAZED CHICKEN



Maple-Glazed Chicken image

This chicken recipe offers sweet and savory flavors and a pleasant maple sauce. Tender and loaded with appeal, this entree will please everyone at the table.-Taryn Kuebelbeck, Plymouth Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1/2 teaspoon cornstarch
1/2 cup apple cider or unsweetened apple juice
2 tablespoons maple syrup
1/2 teaspoon onion powder

Steps:

  • Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.

Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 220mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

BARBECUE CHICKEN WITH MAPLE SYRUP



Barbecue Chicken With Maple Syrup image

My favorite chicken recipe from the book 365 Ways to Cook Chicken by Cheryl Sedaker. I have also tried this recipe using firm tofu with excellent results.

Provided by COOKGIRl

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

3 lbs whole chickens or 3 lbs chicken thighs
1/4 cup ketchup
1/4 cup maple syrup, not imitation
1/2 teaspoon liquid smoke
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
salt
fresh ground black pepper
1 large yellow onion, sliced

Steps:

  • Place chicken in a 13 x 9 inch baking dish or a large, clean Ziploc bag.
  • In a small bowl, combine the ketchup, maple syrup, liquid smoke, vinegar, mustard, salt and pepper. Mix well.
  • Add ketchup mixture to the chicken and stir well to distribute ingredients.
  • Marinate chicken overnight or at least 4 hours.
  • Preheat oven to 350 degrees.
  • First place half of the onion slices on bottom of baking dish, followed by the marinated chicken, then arrange the remaining onion slices on top. (The chicken can also be grilled). If baking in oven, place aluminum foil over chicken so that the chicken does not burn due to the high sugar content. Remove foil last ten minutes of baking.
  • Bake about 50 minutes to one hour.

Nutrition Facts : Calories 559.5, Fat 35.1, SaturatedFat 10, Cholesterol 160.4, Sodium 363.3, Carbohydrate 20.7, Fiber 0.8, Sugar 17, Protein 38.5

MAPLE BARBECUED CHICKEN



Maple Barbecued Chicken image

"This tender glazed chicken is so delicious, it will disappear very quickly," writes Ruth Lowen from Hythe, Alberta. The sweet maple sauce is used to baste the chicken while grilling, with additional served alongside for dipping.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 5

3/4 cup barbecue sauce
3/4 cup maple pancake syrup
1/2 teaspoon salt
1/2 teaspoon maple flavoring
8 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a large bowl, combine the first four ingredients; reserving 3/4 cup. , Grill chicken, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or a thermometer reads 170°, turning occasionally and basting with sauce. Serve with reserved sauce.

Nutrition Facts : Calories 228 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 436mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

MAPLE-GLAZED BARBECUE CHICKEN



Maple-Glazed Barbecue Chicken image

Make and share this Maple-Glazed Barbecue Chicken recipe from Food.com.

Provided by AZPARZYCH

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup maple syrup
1 tablespoon tomato paste
2 teaspoons red wine vinegar
1/4 teaspoon salt
1 garlic clove, minced
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Heat grill.
  • In small bowl stir together glaze ingredients.
  • Sprinkle chicken with salt and pepper.
  • Brush chicken generously with glaze.
  • Place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals; cover grill.
  • Cook 8-12 minutes or until juices run clear, turning once and brushing occasionally with glaze.

Nutrition Facts : Calories 190.9, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 462, Carbohydrate 14.3, Fiber 0.2, Sugar 12.4, Protein 25.3

MAPLE-BARBECUED CHICKEN



Maple-Barbecued Chicken image

Categories     Chicken     Marinate     Fourth of July     Kid-Friendly     Backyard BBQ     Vinegar     Summer     Tailgating     Grill     Grill/Barbecue     Gourmet     Small Plates

Yield Serves 8 with leftovers

Number Of Ingredients 17

1/2 cup white-wine vinegar
1 tablespoon salt
1 cup vegetable oil
5 whole chicken breasts (with skin and bone), halved
10 chicken thighs
10 chicken drumsticks
10 chicken wings
maple barbecue sauce (recipe follows) for basting and as an accompaniment
For maple barbecue sauce:
2 large onions, chopped fine
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon-style mustard
1 1/4 cups ketchup
2 1/2 cups chicken broth
3/4 cup cider vinegar
1/2 cup plus 2 tablespoons pure maple syrup

Steps:

  • In a bowl whisk together the vinegar and the salt, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Divide the chicken pieces between 2 large bowls, pour the marinade over them, and let the chicken marinate, covered and chilled, overnight.
  • Grill the chicken on an oiled rack set about 4 inches over glowing coals for 10 minutes on each side, or until it is cooked through, baste it with some of the barbecue sauce, and grill it, turning it, for 2 minutes more. Serve the chicken with the remaining sauce.
  • Make maple barbecue sauce:
  • In a large heavy saucepan combine the onions, the oil, the Worcestershire sauce, the mustard, the ketchup, the broth, the vinegar, and the syrup, bring the mixture to a boil, and simmer it, stirring occasionally, for 50 minutes, or until it is reduced to about 3 1/3 cups. The sauce may be made 1 week in advance and kept covered and chilled. Makes about 3 1/3 cups.

MAPLE GLAZED CHICKEN WITH ROASTED COUNTRY VEGETABLES



Maple Glazed Chicken with Roasted Country Vegetables image

Provided by Sandra Lee

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons honey mustard chicken glaze seasoning (recommended: McCormick)
1 tablespoon spicy brown mustard
2 tablespoons canola oil
Salt and freshly ground black pepper
1 pound baby carrots
1 pound Brussels sprouts, halved
1 pound red baby potatoes, halved
1 (3 1/2 to 4 1/2-pound) chicken, rinsed and patted dry
1 tablespoon chicken seasoning (recommended: McCormick Perfect Pinch)
1/4 cup maple syrup
1/4 cup orange juice
1 tablespoon spicy brown mustard
3 tablespoons butter
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • For the vegetables: In a small bowl, whisk together the seasoning, mustard, oil and salt and pepper, to taste. Toss with the vegetables and spread in a layer on the bottom of a roasting pan.
  • For the chicken: Season the chicken with the chicken seasoning. Place the chicken on the vegetables in the roasting pan. Roast until golden and an instant-read thermometer registers 150 degrees F when inserted in the thickest part of the thigh, 50 minutes to 1 hour.
  • For the glaze: While the chicken is roasting, whisk together all the ingredients for the glaze in a pot over medium-high heat. Bring to a simmer and cook until thickened slightly. Season with salt and pepper, to taste.
  • When the chicken is nearly cooked through, completely coat the outside with the glaze using a pastry brush. Pour any remaining glaze over the vegetables. Roast until an instant-read thermometer registers 175 degrees F when inserted in the thickest part of the thigh, an additional 15 to 20 minutes. Remove the chicken from the oven and let rest for 10 minutes before serving.

MAPLE AND CAYENNE GLAZED CHICKEN



Maple and Cayenne Glazed Chicken image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 5

2 (3-pound) chickens, wing tips, spine and breast plate removed, cut in 1/2
Extra-virgin olive oil
Kosher salt
1 cup real maple syrup
2 teaspoons cayenne pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Make a small hole in the extra skin on the legs and poke the end of the drumstick through to form a perfect package. Toss the chicken generously with olive oil and salt, to taste. Arrange the chicken on a sheet tray or baking dish lined with parchment or silpat. Roast the chicken until it is about 3/4 of the way done, about 20 to 25 minutes. The skin should start to brown and crisp.
  • While the chicken is roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by about 1/2 to 3/4 or until the syrup is very thick and syrupy.
  • After the chicken has roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue to roast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chicken to a serving platter and let rest about 10 minutes before serving.
  • Sweet and spicy!!!

BAKED MAPLE CHICKEN THIGHS



Baked Maple Chicken Thighs image

Here's an easy, breezy, delicious chicken thigh recipe. Easy to prepare and easier to eat! The marinade is delicious on pork, too!

Provided by Bwoogie1

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h25m

Yield 8

Number Of Ingredients 5

½ cup maple syrup
½ cup Dijon mustard
3 tablespoons balsamic vinegar, or more to taste
8 chicken thighs
cooking spray (such as Pam®)

Steps:

  • Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  • Place chicken in the prepared casserole dish and pour remaining marinade on top.
  • Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 17.2 g, Cholesterol 56.6 mg, Fat 6.2 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 425.4 mg, Sugar 12.5 g

MAPLE ROASTED CHICKEN



Maple Roasted Chicken image

This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night before, then simply roast the chicken just before serving. The sticky glaze adds color, but its sweetness is not overpowering, getting some good balance from the vinegar and the smoky paprika. Pair the roasted chicken with sweet potatoes and brussels sprouts or bitter greens, like collard greens and kale, and use any leftovers in a salad or rice bowl the next day.

Provided by Millie Peartree

Categories     dinner, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

8 bone-in, skin-on chicken thighs (about 3 pounds)
1/4 cup pure maple syrup
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
2 tablespoons plus 1 teaspoon kosher salt (such as Diamond Crystal)
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1/3 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon ground fennel
1/4 teaspoon smoked paprika

Steps:

  • Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
  • In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
  • Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
  • Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
  • As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
  • Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.

EASY BBQ GLAZED CHICKEN



Easy BBQ Glazed Chicken image

Effortlessly put together our Easy BBQ Glazed Chicken with only four ingredients. The sweet and zesty Easy BBQ Glazed Chicken is one they'll always request, and you can get it on the table in just half an hour.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 40m

Yield 4 servings

Number Of Ingredients 4

1/2 cup KRAFT Zesty Italian Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Original Barbecue Sauce
2 Tbsp. orange marmalade

Steps:

  • Heat grill to medium heat.
  • Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 10 min.
  • Meanwhile, mix barbecue sauce, marmalade and remaining dressing.
  • Remove chicken from dressing; discard dressing. Grill chicken 5 to 7 min. on each side or until done (165°F), brushing occasionally with barbecue sauce mixture for the last few minutes.

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g

MAPLE-GLAZED GRILLED CARROTS



Maple-Glazed Grilled Carrots image

These grilled carrots have a lovely sweet and smoky caramelized flavor, and are a nice change of pace at a summer cookout or dinner party. Use carrots that are no larger than 3/4-inch thick, or cut larger carrots in half lengthwise for even cooking. One pound should yield 6 to 8 medium carrots.

Provided by France C

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 4

1 pound carrots, peeled and trimmed
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon maple syrup

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Brush carrots with olive oil and sprinkle with salt and pepper.
  • Place carrots on the grill, perpendicular to the grates. Reduce heat to medium and cook, turning them regularly, until carrots have started to caramelize and are cooked throughout, 14 to 18 minutes. Move them to indirect heat and continue cooking if they start burning.
  • Brush carrots with maple syrup and grill 1 minute more before transferring to a plate. Serve immediately.

Nutrition Facts : Calories 89.4 calories, Carbohydrate 14.2 g, Fat 3.7 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 0.5 g, Sodium 117.6 mg, Sugar 8.4 g

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

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.

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