Maple Barbecue Grilled Chicken

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

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This maple barbecue grilled chicken is a sophisticated take on a classic summer staple, offering a perfect balance of smoky, sweet, and savoury notes. This high-protein dish swaps standard shop-bought sauces for a homemade glaze enriched with pure maple syrup, tangy tomato purée, and a hint of sriracha heat. Slow-cooked over indirect heat on the barbecue, the chicken remains incredibly succulent while the skin caramelises into a sticky, golden finish that is much more rewarding than anything from a bottle.

Ideal for weekend entertaining or a nutritious family dinner, this recipe works beautifully with a whole bird jointed into portions or your favourite bone-in cuts. The barbecue sauce can even be prepared up to two weeks in advance and kept in the fridge, making it a brilliant time-saver for busy hosts. Serve these charred, glossy pieces with a crisp green salad or some grilled corn on the cob for a complete, satisfying meal that celebrates outdoor cooking at its best.

Ingredients for Maple Barbecue Grilled Chicken

2 tablespoons extra-virgin olive oil
3 garlic cloves, crushed
90ml double-concentrated tomato paste
120ml pure maple syrup
60ml soy sauce
60ml Worcestershire sauce
2 tablespoons unseasoned rice vinegar
20ml Sriracha or other hot sauce
Vegetable oil (for grill)
1 (3 1/2–4-lb.) whole chicken, cut into 6–8 pieces, or whatever bone-in cut of chicken you feel like cooking
Kosher salt

How to make Maple Barbecue Grilled Chicken

Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil, then reduce heat to medium-low and simmer until flavours have come together, about 1 minute. Remove from heat. Transfer about half of barbecue sauce to a heatproof bowl and set aside for serving.

Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over indirect heat. Cover, positioning vent (if your grill has one) over chicken, and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 60°C to 63°C, 18–25 minutes depending on the size of the pieces. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer inserted into thickest part registers 71°C for breast and 74°C for dark meat, about 10 minutes longer.

Arrange chicken on a platter. Serve with reserved barbecue sauce alongside.

Do Ahead: Barbecue sauce can be made 2 weeks ahead. Transfer to an airtight container; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.