Smoky Maple Barbecued Chicken Breasts Recipes

MAPLE-BRINED GRILLED CHICKEN

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.

SMOKY MAPLE BARBECUED CHICKEN BREASTS

Steps:

• Soak the chicken breasts in cold, salted water for at least 30 minutes, to eliminate the"game-y" taste; drain and pat dry.
• While the chicken is soaking, fire up the grill.
• Sprinkle the chicken with salt and pepper to taste; sprinkle with lemon juice.
• Stir together the maple syrup, barbecue sauce, mustard, and liquid smoke.
• Grill the chicken, turning and basting with the sauce, for 12-15 minutes, or until the juices run clear and centers are no longer pink.
• Serve hot.

MAPLE-BARBECUED CHICKEN

Steps:

• In a bowl whisk together the vinegar and the salt, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Divide the chicken pieces between 2 large bowls, pour the marinade over them, and let the chicken marinate, covered and chilled, overnight.
• Grill the chicken on an oiled rack set about 4 inches over glowing coals for 10 minutes on each side, or until it is cooked through, baste it with some of the barbecue sauce, and grill it, turning it, for 2 minutes more. Serve the chicken with the remaining sauce.
• Make maple barbecue sauce:
• In a large heavy saucepan combine the onions, the oil, the Worcestershire sauce, the mustard, the ketchup, the broth, the vinegar, and the syrup, bring the mixture to a boil, and simmer it, stirring occasionally, for 50 minutes, or until it is reduced to about 3 1/3 cups. The sauce may be made 1 week in advance and kept covered and chilled. Makes about 3 1/3 cups.

MAPLE SMOKED CHICKEN BREASTS

Steps:

• 1. These chicken breasts were quite large so I only put 4 in each gallon ziploc bag. To each bag I added 3 tbs of Maple seasoning and 1 tbs of sea salt and 4 c of water (or enough to cover chicken completely). I let it brine overnight in the fridge.
• 2. The morning of smoking, I drained the water and patted the chicken down with a paper towel. Then I mixed equal parts Maple seasoning to olive oil, mixed it together and rubbed the chicken on both sides. (4 tbs Maple seasoning, 4 tbs olive oil).
• 3. Then I prepared my smoker with charcoal and Maple wood chunks I had soaked overnight. I basted the chicken as it smoked with my Honey Maple BBQ sauce.
• 4. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/honey-maple-bbq-sauce.html?p=1
• 5. I sliced up the leftovers and made BBQ sammies.
• 6. Here's a good reference for cooking times and temps: http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf

BARBECUED CHICKEN BREASTS

Steps:

• Make Sauce: In a small saucepan combine ketchup, cider vinegar, horseradish, brown sugar, minced garlic, thyme and black pepper; whisk together to mix ingredients. Bring to a boil over medium/low heat. Cook about five minutes until thickened. Remove from heat.
• Brush chicken breasts with sauce (both sides) and place in foil lined pan.
• Broil or grill basting with remaining sauce until no longer pink in centre. Allow to stand five minutes before serving.

MAPLE BARBECUED CHICKEN

Steps:

• In a large bowl, combine the first four ingredients; reserving 3/4 cup. , Grill chicken, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or a thermometer reads 170°, turning occasionally and basting with sauce. Serve with reserved sauce.

SMOKED CHICKEN BREASTS

Steps:

• Combine water, kosher salt, brown sugar, and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine, cover, and refrigerate for at least 4 hours or overnight.
• Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
• Remove chicken breasts from brine and rinse under cold water. Pat dry. Combine salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath.
• Smoke chicken breasts in the preheated smoker until chicken is no longer pink at the bone and the juices run clear, about 4 hours, adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).