Grilled Maple Chicken With Smokey Greens Recipes

Steps:

• Stir the maple syrup, garlic, thyme, 1 tablespoon salt, a generous grind of pepper and 3 cups of water together in a large bowl until the salt is dissolved. Add the chicken, making sure it's completely covered by the brine. Cover and refrigerate for 2 to 3 hours.
• Prepare an outdoor grill or grill pan for high heat.
• Drain the chicken and pat very dry. Lightly oil the grill grates and grill the chicken, flipping occasionally, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Serve with a salad, wedges of cornbread and/or your favorite barbecue sauce on the side.

Steps:

• Combine chicken breasts, maple syrup, apple cider vinegar, ketchup, sesame oil, soy sauce, garlic, chipotle powder, oregano, paprika, cayenne, and celery salt into a marinating container and mix well. Let chicken marinate at least 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place marinated chicken breasts on the center of the grill, reserving remaining marinade. Cook for 10 to 15 minutes, spreading remaining marinade over chicken using a basting brush every few minutes to properly glaze. Flip and continue to cook and baste until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes more.

Steps:

• In a large bowl, dissolve sugar, mustard and coffee in hot water. Stir in ketchup, Worcestershire sauce, and liquid smoke if desired. Reserve 1 cup for basting; refrigerate remaining sauce. , Grill chicken, covered, on an oiled rack over medium heat for 30 minutes, turning and basting with sauce frequently. Grill, covered, 15 minutes longer, turning and basting occasionally or until juices run clear. Serve with reserved sauce.

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.