Sweet Maple Barbecue Chicken
Photo: Gatorfan252525, CC BY-SA 4.0
Sweet Maple Barbecue Chicken pairs a smoky hickory rub with a maple-based sauce on bone-in leg quarters. The rub goes on at least an hour ahead, so the seasoning works into the meat before the chicken ever touches the fire. Most of the sauce is brushed on after the first 15 minutes, which keeps the sugars from burning early. Dark meat stays juicy on a hot grill, and the last half cup of sauce is saved for the table.
Instructions
Press the rub firmly into the surface of the chicken leg quarters. Refrigerate them for at least 1 hour so the seasoning has time to settle into the meat.
Preheat the grill to medium high. Put the chicken on the grates and cook for 15 minutes, turning often so the skin colors evenly without scorching.
Brush the chicken generously with 1 cup of the barbecue sauce. Keep cooking and turning often until a thermometer in the thickest part of the meat reads 165 to 170°F.
Move the chicken to a platter and cover it with aluminum foil. Let it rest for 10 minutes so the juices settle back into the meat.
Serve the chicken warm, with the remaining ½ cup of barbecue sauce on the side for dipping or spooning over.
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