Originally published on September 19, 2016
I’m crazy about maple syrup. It’s a relatively new thing, but in the past few years I haven’t been able to shake it. I try to put it on whatever I can get away with, and while at the CNE last month, I bought a jar of maple syrup in one of its finest forms – maple butter.
One of the first things I cooked when I got home was chicken. And it being one of the last gorgeous days of the year, it was going on the grill. Well, if I’m already going to put butter on my chicken, and I have maple butter in the fridge, it doesn’t take a huge leap to figure out that substitution. I chopped up some herbs, added it to a maple butter/olive oil combo and threw it on. It was as scrumptious as it sounds.
Ingredients:
- 10 bone-in, skin-on chicken thighs
- 1/2 cup maple butter, melted
- 1/4 cup olive oil
- 2 tablespoons fresh chives, chopped
- 2 tablespoons flat-leaf parsley, chopped
- 1 tablespoons fresh thyme, chopped
- Salt
- White pepper
Directions:
1.) Melt maple butter over medium heat. Pour into a bowl and allow to cool slightly. Mix with olive oil, fresh herbs, salt, and white pepper. Brush butter mixture over each piece of chicken, reserving any remaining butter for basting.
2.) Preheat an outdoor grill with medium flame on both sides. When the entire grill is hot, turn the flame off one side. This side will receive indirect heat, and is the side the chicken will be cooked on.
3.) Place the chicken on the side with indirect heat, skin-side down, and close the lid. Cook for about 20 minutes, basting every 5 – 10 minutes. Turn the chicken over, baste again with the butter, and close the lid. Cook for another 20 – 25 minutes, basting every 5 – 10 minutes.
4.) When the chicken is done (juices no longer run pink), remove the chicken from the grill. Place on a large platter, cover with foil, and rest for about 10 minutes.
5.) Serve and enjoy!