Maple Barbecue Chicken

Course Main Course, Poultry

Cuisine American, Southern

Keyword baked-barbecue-chicken, sticky-maple-barbecue-chicken

Prep Time 20

Cook Time 45

Resting Time 5

Total Time 1 5

Servings servings

Calories 499kcal

Author Melissa Sperka

Ingredients

Chicken:
1 4 lb whole chicken cut into 8 pieces
2 Tbsp olive oil
1/4 cup barbecue seasoning i.e. Smokehouse Maple or BBQ Magic
1/4 cup brown sugar
Homemade BBQ Sauce: [Or 2 cups your favorite BBQ sauce]
2 Tbsp onion minced
1 Tbsp butter
1 1/4 cup ketchup
1/2 cup pure maple syrup
1/2 cup light brown sugar
2 Tbsp soy sauce
3 Tbsp apple cider vinegar
1 Tbsp liquid smoke
1 tsp garlic powder
1 tsp onion powder
1/2 tsp red pepper flakes [optional]
1/2 tsp barbecue seasoning [same as rub]
1/4 tsp cumin
1/4 tsp salt

Instructions

Preheat the oven to 375°F. Line the bottom of a grill pan or large sheet pan lined with with aluminum foil then fit with a wire rack. (You can also use a broiler pan sprayed with cooking spray.)
Chicken: In a small bowl mix together prepared barbecue seasoning and brown sugar. Drizzle the chicken pieces with olive oil then rub liberally with the seasoning on all sides.
Place skin side down on the rack or pan. Bake for 30 minutes.
While the chicken is baking on the stovetop in a medium saucepan sauté the minced onion in 1 Tbsp of butter over medium high heat. Sauté until softened, around 2-3 minutes.
To the saucepan add ketchup, maple syrup, light brown sugar, soy sauce, apple cider vinegar, liquid smoke, garlic powder, onion powder, red pepper flakes, barbecue seasoning([use the same as rub), cumin and salt. Simmer on low uncovered for 15 minutes to reduce and thicken. (Skip this if using a prepared barbecue sauce.)
After the chicken has baked for 30 minutes, remove from the oven and drain the juices from the pan.
Baste the chicken on all sides with sauce. Turn skin side up and drizzle the top with sauce.
Return to oven and bake for another 10-15 minutes or until the juices run clear. (If the breast pieces are large remove the wings, back and legs to a platter at 40 minutes and keep warm.)
Continue to cook the breast pieces checking in 5 minute increments, until the juices run clear or the chicken has reached an internal temperature of 165°F.
Broil to Char: At the end of cooking, increase the oven temperature to broil, and move the oven rack up. Broil the chicken for 3-4 minutes until the skin is charred. Keep a close eye on the chicken. Remove from the oven, brush with sauce and rest loosely tented with foil for 10 minutes before serving.
Serve leftover sauce on the side, if desired.

Notes

Chicken - You could adapt this recipe using chicken thighs or chicken drumsticks.
Barbecue Seasoning - The grocery store spice section is filled with a variety of BBQ seasonings. I use many different kinds when I don't have time to make my own. Some you may enjoy include Barbecue Magic, McCormick's Smokehouse Maple, Famous Daves Kinder's among many many more. Use a brand that you enjoy for the best result.
Barbecue Sauce - The homemade sauce is the magic for this chicken. I recommend that you simmer the sauce on the stove top while the chicken is roasting and you'll cut down your active prep time. You could also make the sauce in advance and pop it into the fridge and keep chilled until using.
Broil to Char - Take a few minutes to turn the oven to broil at the end of cooking and the sauce will char beautifully on the chicken pieces. Don't walk away, or it could burn.

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