Recipe courtesy of Gold Peak Tea

Grilled Chicken with Maple Chipotle BBQ Sauce

Save Recipe
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 Servings
Share This Recipe


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


  1. 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.