Grilled Maple Chipotle Chicken Recipes

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GRILLED MAPLE CHICKEN WITH SMOKEY GREENS



Grilled Maple Chicken with Smokey Greens image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon maple syrup
1 tablespoon mustard (I'm using Dijon)
1 tablespoon soy sauce
2 pounds grill meat (I'm using a whole chicken, split)
Salt and pepper
1 pound lunch meat or bacon, diced (I'm using bacon)
1 pound leafy greens (I'm using kale and mustard greens)
1 teaspoon chile flakes, optional
1 splash vinegar (I'm using sherry vinegar)

Steps:

  • Preheat a grill or oven to 450 degrees F. If using a grill, set up hot and cool zones by turning one side of a gas grill to the high setting or by banking very hot coals on one side of a charcoal grill.
  • Whisk together the maple syrup, mustard and soy sauce in a medium bowl. Toss the chicken in the marinade and season with salt and pepper. Place the chicken on the hot side of the grill bone-side down and grill 3 to 5 minutes. Move the chicken to the cool side of the grill, close the lid and cook until the thickest part of a thigh registers 160 degrees F, 30 to 40 minutes. If using the oven, place the chicken bone-side down on a sheet tray and roast until the thickest part of a thigh registers 160 degrees F, 30 to 40 minutes.
  • Meanwhile, add the bacon to a large saucepan over medium heat and cook, stirring occasionally, until crispy, 5 to 6 minutes. Add the greens, chile flakes if using, a pinch of salt and 1/4 cup water and cover with the lid. Cook until the greens are tender, about 5 minutes. Splash with some vinegar and serve with the chicken on top.

SLOW-GRILLED CHIPOTLE CHICKEN



Slow-Grilled Chipotle Chicken image

Smoky and spicy, this chicken makes a great filling for tacos. Pile each one with charred scallions, prepared salsa and your favorite toppings.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons vegetable oil, plus more for drizzling
2 tablespoons chipotle in adobo (1 tablespoon finely chopped chipotle peppers and 1 tablespoon sauce)
2 tablespoons chipotle in adobo (1 tablespoon finely chopped chipotle peppers and 1 tablespoon sauce)
2 teaspoons smoked paprika
1 teaspoon honey
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon ground cumin
2 cloves garlic, finely grated
Zest of 1 lime and juice of 1/2, plus wedges for serving
Zest of 1 lime and juice of 1/2, plus wedges for serving
Kosher salt and freshly ground black pepper
1 whole chicken (3 1/2 to 4 pounds)
2 bunches scallions, root ends trimmed
16 small corn tortillas
Prepared salsa, for serving

Steps:

  • Mix together the vegetable oil, chipotle and sauce, smoked paprika, honey, oregano, cumin, garlic, lime zest and juice, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Rub some under the skin of the chicken breasts and thighs, and then all over the outside of the chicken. Let sit at room temperature for 30 minutes.
  • Prepare a grill for low indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to low. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Place the chicken breast-side up on the indirect side. Cover and cook, rotating the chicken periodically, until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 1 hour and 30 minutes to 1 hour and 40 minutes. (If using charcoal, you might have to add more charcoal during cooking.) Let the chicken rest 20 minutes before carving.
  • Meanwhile, increase the grill to medium-high heat. Drizzle some oil on the scallions and sprinkle with salt and pepper. Grill until softened and darkly charred in spots on all sides, just a few minutes. At the same time, warm up the tortillas on the grill, about 1 minute per side; stack grilled tortillas and wrap in foil to keep warm.
  • Serve chicken with warm tortillas, charred scallions, lime wedges and salsa.

STICKY HONEY CHICKEN WINGS



Sticky Honey Chicken Wings image

This honey chicken wings recipe was given to me by a special lady who was like a grandmother to me. -Marisa Raponi, Vaughan, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 3 dozen.

Number Of Ingredients 6

1/2 cup orange blossom honey
1/3 cup white vinegar
2 tablespoons paprika
2 teaspoons salt
1 teaspoon pepper
4 pounds chicken wings

Steps:

  • Combine honey, vinegar, paprika, salt and pepper in a small bowl., Cut through the 2 wing joints with a sharp knife, discarding wing tips. Add remaining wing pieces and honey mixture to a large bowl; stir to coat. Cover and refrigerate 4 hours or overnight., Preheat oven to 375°. Remove wings; reserve honey mixture. Place wings on greased 15x10x1-in. baking pans. Bake until juices run clear, about 30 minutes, turning halfway through., Meanwhile, place reserved honey mixture in a small saucepan. Bring to a boil; cook 1 minute., Remove wings from oven; preheat broiler. Place wings on a greased rack in a broiler pan; brush with honey mixture. Broil 4-5 in. from heat until crispy, about 3-5 minutes. Serve with remaining honey mixture.

Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 147mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 5g protein.

CHIPOTLE MARINATED GRILLED CHICKEN



Chipotle Marinated Grilled Chicken image

This is a great, smokey, spicy marinade for chicken or firm fish. The marinade itself is very spicy, not to be used as a sauce. But the end result has just a little kick, not overpowering.

Provided by Kevin Naughton

Categories     Meat and Poultry Recipes     Chicken

Time 2h30m

Yield 4

Number Of Ingredients 13

3 chipotle peppers in adobo sauce
2 garlic cloves
¼ teaspoon cayenne pepper
¼ teaspoon paprika
⅛ teaspoon ground black pepper
⅛ teaspoon ground cumin
2 tablespoons lime juice
2 tablespoons Worcestershire sauce
2 tablespoons honey
¼ cup balsamic vinegar
¼ cup olive oil
kosher salt to taste
4 skinless chicken drumsticks

Steps:

  • Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 14.7 g, Cholesterol 37.8 mg, Fat 18.4 g, Fiber 0.5 g, Protein 11.5 g, SaturatedFat 3.1 g, Sodium 573.2 mg, Sugar 11.9 g

GARLIC CHICKEN WITH MAPLE-CHIPOTLE GLAZE



Garlic Chicken with Maple-Chipotle Glaze image

This herby one-dish garlic chicken dinner is a updated version of an old standby recipe. The smoky flavors pair well with the savory chicken and the hint of sweetness from the maple syrup. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 22

4 chicken leg quarters
1-1/4 teaspoons kosher salt, divided
1/2 teaspoon coarsely ground pepper
1 cup all-purpose flour
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon dried marjoram
1/4 teaspoon dried parsley flakes
1 large egg, lightly beaten
1/2 cup 2% milk
1 tablespoon lemon juice
1/2 cup plus 1 tablespoon canola oil, divided
1/2 pound red potatoes, halved
1 medium onion, halved and sliced
20 garlic cloves, peeled
GLAZE:
1/3 cup maple syrup
2 teaspoons finely chopped chipotle peppers in adobo sauce
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon chili powder

Steps:

  • With a sharp knife, cut leg quarters at the joints. Sprinkle chicken with 3/4 teaspoon salt and pepper. , In a large bowl, combine the flour, rosemary, thyme, sage, marjoram and parsley. In a shallow bowl, combine the egg, milk and lemon juice. Add chicken pieces, 1 at a time, to flour mixture. Toss to coat. Dip chicken in egg mixture and coat again with flour mixture., In a 12-in. cast-iron or other ovenproof skillet, heat 1/2 cup oil. Fry chicken, a few pieces at a time, until golden brown, 5-6 minutes. Remove chicken and keep warm; drain drippings., In the same skillet, cook potatoes in remaining oil until slightly tender, 8-10 minutes. Add onion and remaining salt; cook until onion is tender, 5-6 minutes longer. Stir in garlic; top with chicken. , Bake, uncovered, at 375° until a thermometer reads 170°-175° and potatoes are tender, 45-50 minutes., In a small bowl, combine the glaze ingredients. Brush over chicken just before serving.

Nutrition Facts : Calories 834 calories, Fat 55g fat (8g saturated fat), Cholesterol 142mg cholesterol, Sodium 1112mg sodium, Carbohydrate 49g carbohydrate (20g sugars, Fiber 3g fiber), Protein 36g protein.

GRILLED CHICKEN WITH MAPLE CHIPOTLE BBQ SAUCE



Grilled Chicken with Maple Chipotle BBQ Sauce image

A light maple brine keeps this skinless chicken moist and flavorful on the grill while brushed with a quick, homemade barbeque sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 11

3 cups water
1 tablespoon kosher salt plus more to taste
3 tablespoons pure maple syrup
Small bunch fresh thyme
4 cloves garlic
2 pounds bone-in skinless chicken pieces, such as legs, thighs and breasts, halved
1 (15-ounce) can tomato sauce
1/2 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 tablespoon finely chopped chipotles in adobo sauce
1 teaspoon chili powder

Steps:

  • In a large bowl stir the water, 1 tablespoon salt and 1 tablespoon syrup until dissolved. Stir in the thyme. Smash 3 cloves of garlic and add to the brine with the chicken. Cover and refrigerate, 2 to 3 hours.
  • Mince the remaining clove of garlic and add to a medium pot with the tomato sauce, broth, vinegar, remaining 2 tablespoons syrup, chipotles, chili powder and salt, to taste. Bring to a simmer over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, 25 to 30 minutes. Reserve 1/2 cup of the sauce for serving.
  • Prepare the grill or grill pan for direct/high heat. Oil the grill grates. Drain the chicken and very pat dry. Grill, turning, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Brush with sauce generously as it cooks during the second half of the cooking time. Serve the chicken with the extra sauce on the side.

GRILLED CHICKEN WITH MAPLE CHIPOTLE BBQ SAUCE



Grilled Chicken with Maple Chipotle BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 Servings

Number Of Ingredients 11

3 cups water
1 tablespoon kosher salt plus more to taste
3 tablespoons pure maple syrup
Small bunch fresh thyme
4 cloves garlic
2 pounds bone-in skinless chicken pieces, such as legs, thighs and breasts, halved
1 (15-ounce) can tomato sauce
½ cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 tablespoon finely chopped chipotles in adobo sauce
1 teaspoon chili powder

Steps:

  • In a large bowl stir the water, 1 tablespoon salt and 1 tablespoon syrup until dissolved. Stir in the thyme. Smash 3 cloves of garlic and add to the brine with the chicken. Cover and refrigerate, 2 to 3 hours. Mince the remaining clove of garlic and add to a medium pot with the tomato sauce, broth, vinegar, remaining 2 tablespoons syrup, chipotles, chili powder and salt, to taste. Bring to a simmer over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, 25 to 30 minutes. Reserve ½ cup of the sauce for serving. Prepare the grill or grill pan for direct/high heat. Oil the grill grates. Drain the chicken and very pat dry. Grill, turning, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Brush with sauce generously as it cooks during the second half of the cooking time. Serve the chicken with the extra sauce on the side.

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