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Maple Chicken

3 pound whole chicken
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons maple syrup
1 tablespoon cider vinegar
2 teaspoon dry mustard
maple or hickory chips soaked in water for 30 minutes
salt and pepper

Split chicken in half by cutting along the back bone and between the breasts. Set aside. In small bowl, combine apple juice concentrate, maple syrup and vinegar; blend in mustard. Reserve. Slide a foil pan under the barbecue grate so that it is over one burner. Put maple or hickory chips in the pan. Place chicken halves, cavity side down, on greased grill. Cook on medium for 3 to 4 minutes per side to seal. Move chicken so that it's over the foil pan and turn off the burner underneath pan. Leave the burner going on the other side and continue cooking with the lid down for 25 to 30 minutes. Brush with basting sauce and continue cooking for another 15 minutes or until a thermometer inserted into the breast reads 170F. Baste frequently during this time. Season to taste with salt and pepper just before serving.
Serves 4.

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