This wonderful smoked maple chicken ended up on some great smoked chicken sandwiches, and also on Cobb salads. I used a spicy rub to offset the sweetness of the glaze. Sure I could just sit down with a nice smoked maple chicken breast for dinner. But if there’s extra room on the smoker I always fill it. You can always freeze whatever you make for later.
I smoked the chicken using my Weber Smokey Mountain Cooker. I did not put any water into the water pan so I could obtain the 325 degrees needed for chicken. You won’t get crispy skin at that temperature but you’ll still get delicious chicken.
Smoked Maple Chicken
- 4 pieces chicken I used bone-in split breasts
- chicken brine
- Your favorite BBQ rub spicy is good here
For the maple glaze
- 1/4 cup maple syrup
- 1/2 stick butter
- Brine chicken per instructions.
- Rinse and pat dry, then sprinkle with your favorite rub.
- Start your smoker for cooking at 325 F, or use a grill set up for indirect cooking. Your temperature must be at least 300 F or you won’t get crunchy skin.
- Prepare the glaze by mixing the ingredients in a small sauce pan over medium heat.
- Smoke or grill chicken until almost done, around 145 F as measured in a thick part of the meat.
- Baste meat with the maple glaze and continue cooking until meat temperature hits 160 F. Baste as often as you like during that time.
- Let rest before carving.
Nutritional values are approximate.