Maple Barbecue Grilled Chicken

Ingredients

• •2 Tbsp extra-virgin olive oil
• •3 cloves garlic
• •6 Tbsp double-concentrated tomato paste
• •½ cup pure maple syrup
• •¼ cup soy sauce
• •¼ cup Worcestershire sauce
• •2 Tbsp unseasoned rice vinegar
• •4 tsp Sriracha
• •2 Tbsp vegetable oil
• •1 whole chicken
• •1 Tbsp kosher salt

Cooking Instructions

1. 1.

   Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil, then reduce heat to medium-low and simmer until flavors have come together, about 1 minute. Remove from heat. Transfer about half of barbecue sauce to a heatproof bowl and set aside for serving.

   8 min

2. 2.

   Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over indirect heat. Cover, positioning vent (if your grill has one) over chicken, and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 140°F-145°F, 18-25 minutes depending on the size of the pieces. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer inserted into thickest part registers 160°F for breast and 165°F for dark meat, about 10 minutes longer.

   40 min

3. 3.

   Arrange chicken on a platter. Serve with reserved barbecue sauce alongside.

   2 min

4. 4.

   Do Ahead: Barbecue sauce can be made 2 weeks ahead. Transfer to an airtight container; cover and chill.