Grilled Maple Barbecue Chicken




  • 1 1/2 c. maple syrup
  • 6 tbsp. cider vinegar
  • 4 tbsp. vegetable oil
  • 2 tbsp. onion (minced) OR 1/2 tsp. onion powder
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 6 chicken breasts, thighs, or legs (I used a combination of boneless, skinless breasts and 2 bone-in breasts, skin removed)


  1. Combine all marinade ingredients in a tight-sealing container and shake until blended.
  2. Pour into a larger bowl (microwave-safe to save yourself dishes) and add chicken pieces, turning to coat.
  3. Cover and refrigerate for at least 1 hour; all day or overnight is even better.
  4. Remove cover from your microwave-safe bowl of chicken + marinade. Microwave chicken and marinade together for 5 minutes.
  5. Remove chicken and pour marinade into a small uncovered saucepan. Bring to a boil (this will happen quickly!) and let boil for 3-5 minutes, stirring frequently.
  6. Grill chicken over medium heat, brushing with the boiled marinade and turning occasionally. Continue to turn, brush, and grill until chicken is no longer pink in the middle.
  7. Serve chicken with remaining boiled marinade.


(Don't have a grill? Try baking this chicken: Place chicken in a greased pan. Pour marinade on top and bake at 350*, basting every 15-20 minutes, until done (about 1 hour with bone-in, less if boneless.)

(Don't have a grill AND it's too hot to turn on your oven? Try pan-frying: Remove chicken from marinade and cook in a greased frying pan. When nearly cooked through, pour in some marinade, which will caramelize. Add about 3 tbsp. of water to the pan, stir, and serve glaze over meat.)

Source: Recipe from Liz @ CarpeSeason

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