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In this Maple & Chipotle Barbecued Chicken the sweet and spicy combination of maple, molasses and chipotle chilies create a veritable flavor explosion! The chicken is rubbed with spices and then baked in a flavorful sauce.

Maple Chipotle Barbecued Chicken

Last night I made the most delectable twist on barbecued chicken that I have tasted in awhile. The sweet and spicy combination of maple, molasses and chipotle chilies create a veritable flavor explosion! If you read my previous Barbecued Chicken or Sweet and Spicy Wings Recipe (Baked) posts, my enthusiasm should be no shock!

This Maple & Chipotle Barbecued Chicken recipe is from the Feb/March 2013 edition of Fine Cooking, which I picked up in an airport because I didn’t feel like reading my book. It’s not a heritage recipe but I feel that it is so amazing that no justification is necessary! The only thing that would make this better would be to serve it with my Sweet Southern Cornbread. Heavenly.

Maple Chipotle Barbecued Chicken
cheesy chicken being served from pot.
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I didn’t follow the preparation directions because I wanted to use my cast iron skillet. I have an aversion to dry chicken. I don’t care how it’s flavored: if my chicken is dry, I am an unhappy diner. Over the years I have developed a no-fail method for cooking juicy, tender chicken every time. While any oven-proof pan will work, a cast iron skillet makes it that much better.

Maple Chipotle Barbecued Chicken
5 from 1 ratings

Maple & Chipotle Barbecued Chicken

In this Maple & Chipotle Barbecued Chicken the sweet and spicy combination of maple, molasses and chipotle chilies create a veritable flavor explosion! The chicken is rubbed with spices and then baked in a flavorful sauce.
Prep: 30 minutes
Cook: 25 minutes
Total: 55 minutes
Servings: 6 people

Ingredients 
 

For the Sauce:

For the Chicken:

For Red Kale:

  • 1 bunch Red Kale
  • 1 ½ Tablespoons minced garlic
  • 1 Tablespoons minced ginger
  • ½ cup water
  • ½ lemon juiced

Instructions 

  • Preheat oven to 400°F.
  • Make the Sauce: In a small saucepan whisk together all sauce ingredients. Bring to a boil over medium heat and then reduce heat to low and simmer for 15 minutes to marry the flavors. Set aside. The sauce may be made up to 1 day ahead of time.

Season the Chicken:

  • In a small bowl combine all ingredients under “For the Chicken” through black pepper. Dry chicken with a paper towel and place on a clean plate. Sprinkle seasoning generously over both sides of the chicken. Fine Cooking suggests covering the plate with plastic wrap and refrigerating for 2-3 hours. I didn’t have that kind of time, but it can only make it better, right?

Cook the Chicken:

  • Heat your large cast iron skillet or oven-proof pan over medium heat. When the pan is hot, add 2 Tablespoons of canola oil and heat the oil until it shimmers.
  • Add chicken to the pan. Brown both sides.
  • Brush sauce generously over both sides of meat and place in preheated oven. After 5 minutes brush additional sauce over chicken and check for doneness. Chicken is done when an instant-read thermometer reads 165°F.
  • Let chicken rest for 10 minutes.
  • While chicken is baking and resting, I prepared the brown rice and red kale.

Ginger, Garlic, & Lemon Red Kale:

  • Gently cook over medium heat 1.5 Tablespoon minced garlic and 1 Tablespoon minced fresh ginger in 1 Tablespoon canola oil until the garlic is just starting to brown.
  • Add chopped kale (1 bunch or ~4 cups) to the pan and toss to coat. Add ~ ½ cup water to the bottom of the pan and stir. Squeeze the juice of ½ lemon over kale and stir. Kale will be done in 1-2 minutes.

Notes

Feb/March 2013 Fine Cooking (my preparation instructions)

Nutrition

Calories: 418kcal | Carbohydrates: 30g | Protein: 30g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 612mg | Potassium: 801mg | Fiber: 2g | Sugar: 23g | Vitamin A: 3102IU | Vitamin C: 28mg | Calcium: 120mg | Iron: 2mg
Course: Appetizer
Cuisine: American
Calories: 418
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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3 Comments

  1. haha–glad you liked the cartoon–my mother (who loves her iron skillet as well) sent it to me. This chicken looks wonderful!! Can’t wait to try it. Thanks.

    1. Thanks for passing on the cartoon and for the beautiful card as well! Let me know what you think when you do try it!