Maple Barbecue Grilled Chicken

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

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This maple barbecue grilled chicken is a sophisticated take on a classic summer staple, offering a perfect balance of smoky, sweet, and savoury notes. This high-protein dish swaps standard shop-bought sauces for a homemade glaze enriched with pure maple syrup, tangy tomato purée, and a hint of sriracha heat. Slow-cooked over indirect heat on the barbecue, the chicken remains incredibly succulent while the skin caramelises into a sticky, golden finish that is much more rewarding than anything from a bottle.

Ideal for weekend entertaining or a nutritious family dinner, this recipe works beautifully with a whole bird jointed into portions or your favourite bone-in cuts. The barbecue sauce can even be prepared up to two weeks in advance and kept in the fridge, making it a brilliant time-saver for busy hosts. Serve these charred, glossy pieces with a crisp green salad or some grilled corn on the cob for a complete, satisfying meal that celebrates outdoor cooking at its best.

Ingredients for Maple Barbecue Grilled Chicken

2 ملاعق كبيرة من زيت الزيتون البكر الممتاز
3 garlic cloves, crushed
90ml double-concentrated tomato paste
120ml pure maple syrup
60 مل صلصة الصويا
60ml Worcestershire sauce
2 ملعقة كبيرة من خل الأرز غير المتبل
20ml Sriracha or other hot sauce
زيت نباتي (للشواء)
1 (3 1/2–4-lb.) whole chicken, cut into 6–8 pieces, or whatever bone-in cut of chicken you feel like cooking
ملح كوشير

How to make Maple Barbecue Grilled Chicken

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 flavours 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 60°C to 63°C, 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 71°C for breast and 74°C 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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.