Chipotle Maple Chicken

Ingredients:

  • 1 tablespoon smoked paprika
  • 1 tablespoon packed dark brown sugar
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons dry mustard, divided
  • 1 1/2 teaspoons garlic powder, divided
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 pounds skinless, boneless chicken
  • 1/2 cup ketchup
  • 1/4 cup pure maple syrup
  • 2 tablespoons molasses
  • 1 tablespoon finely chopped chipotle chile peppers in adobo sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 3 tablespoons freshly squeezed lime juice
  • Lime wedges (optional)

Preparation:

  1. In a small bowl, combine smoked paprika, brown sugar, salt, 1 teaspoon dry mustard, 1 teaspoon garlic powder, chili powder and black pepper.
  2. Sprinkle and pat mixture evenly on both sides of chicken.
  3. Cover and chill for 30 minutes.
  4. In a small saucepan, combine ketchup, maple syrup, molasses, chipotle peppers, Worcestershire sauce and the remaining 1 teaspoon dry mustard and 1/2 teaspoon garlic powder. Bring just to boiling; reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally. Set aside.
  5. Prepare a gas or charcoal grill for direct cooking over medium-high heat. Arrange chicken on a lightly oiled grill rack, cover grill, and cook 4 minutes. Flip and cook 4 minutes more. Stir lime juice into sauce. Brush chicken with some of the sauce, flip and cook 1 minute. Brush sauce on the second side, flip and cook 1 minute more, or until done.
  6. Remove from grill and let rest 5 minutes.
  7. Serve with lime wedges for squeezing, if desired.

Yield:

8 servings

 

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