Maple Bourbon BBQ Chicken with New Hampshire Syrup

Introduction

Grill up a masterpiece with this Maple Bourbon BBQ Chicken using real New Hampshire maple syrup. From searing on the Arteflame grill’s 1,000F center grate to reverse-searing on the flat top griddle, every bite bursts with sweet, smoky flavor. This recipe showcases how to infuse your grilled chicken with rich bourbon notes and caramelized maple glaze for a truly unforgettable backyard feast.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1/2 cup New Hampshire maple syrup
• 1/3 cup bourbon
• 1/4 cup ketchup
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp coarse black pepper
• 1 tsp kosher salt
• 2 tbsp salted butter (for cooking on the griddle)
• Vegetable oil (for lighting the grill)
• 3 paper napkins
• Hardwood firewood logs

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the napkins in the Arteflame grill basin.
3. Stack firewood on top of the napkins.
4. Light the napkins and allow the fire to build. Wait about 20 minutes until the flat griddle is hot and the center grate reaches 1,000°F.

Step 2: Prepare the Maple Bourbon BBQ Sauce

1. In a bowl, combine maple syrup, bourbon, ketchup, vinegar, Dijon mustard, Worcestershire sauce, garlic, smoked paprika, salt, and pepper.
2. Stir well to combine and set aside.

Step 3: Sear the Chicken Thighs

1. Place the chicken thighs skin-side down on the center Arteflame grill grate for about 2–3 minutes per side for a deep sear.
2. This high-heat sear locks in the juices and begins the caramelization process.

Step 4: Reverse Sear on the Flat Griddle Cooktop

1. Add butter to the flat cooktop near the center where it’s hotter.
2. Move the seared chicken thighs to the buttered flat top area and start brushing with the maple bourbon BBQ sauce.
3. Cook for another 12–15 minutes, rotating and basting every few minutes until internal temperature reaches 160°F.
4. Remove from the grill when the meat is 15°F below your final target (170–175°F for thighs) to allow carryover cooking to finish them perfectly.

Step 5: Glaze and Rest

1. Give one last baste of sauce just before removing the chicken from the grill.
2. Let the chicken rest for 5–10 minutes before serving.

Tips

• Use only real New Hampshire maple syrup for the best, authentic flavor.
• Baste often but avoid applying too much sauce until the last 5 minutes to prevent burning the sugars.
• Use butter instead of oil on the griddle for enhanced flavor and better browning.
• The flat top's heat zones allow you to control the cook of the chicken precisely—move pieces around as needed.
• For extra flavor depth, let chicken marinate in half the sauce for an hour before grilling.

Variations

1. Spicy Maple Bourbon BBQ Chicken: Add 1 tsp chipotle powder and a splash of hot sauce for a fiery twist.
2. Honey Bourbon Chicken: Replace maple syrup with wildflower honey for a floral sweetness.
3. Smoky Hickory BBQ Chicken: Add liquid smoke and use hickory wood for a campfire-style aroma.
4. Maple Dijon Chicken: Increase Dijon mustard to 2 tbsp and reduce ketchup for a tangier flavor.
5. Sweet & Sour BBQ Chicken: Add pineapple juice and a splash of rice vinegar for a tropical flair.

Best pairings

• Grilled corn on the cob with herb butter (cook on flat griddle)
• Charred sweet potatoes with cinnamon and butter
• Grilled Brussels sprouts with bacon and garlic
• Apple walnut slaw (prepare separately, served cold)
• Bourbon lemonade or New Hampshire craft beer

Conclusion

This Maple Bourbon BBQ Chicken recipe brings together the elegance of New Hampshire maple syrup and the robust depth of bourbon, all finished with the signature sear and sizzle of the Arteflame grill. Perfect for grilling enthusiasts looking to elevate their backyard meals with gourmet flair.