Maple Barbecue Grilled Chicken

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 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 matskedar extra jungfruolivolja
3 garlic cloves, crushed
90ml double-concentrated tomato paste
120ml pure maple syrup
60 ml sojasås
60ml Worcestershire sauce
2 matskedar osmakad risvinäger
20ml Sriracha or other hot sauce
Vegetabilisk olja (för grill)
1 (3 1/2–4-lb.) whole chicken, cut into 6–8 pieces, or whatever bone-in cut of chicken you feel like cooking
Koshersalt

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.

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