We always knew our Vermont Grill Stone makes a great grilling surface for delicate fish and small bites, but it’s also a terrific way to provide indirect heat for long-cooking items like barbecue chicken. So when we asked our friend and renowned chef Billy Parisi to develop some recipes for the Vermont Grill Stone, his first creation was this delicious Smoky Maple BBQ Chicken. The chicken gets its sweet and savory heat from some Dorset Maple Reserve Smoked & Spicy Maple Syrup in the sauce, and a nice slow-grill on the Vermont Grill Stone. Try it yourself for a perfect summer barbecue!
Smoky Maple BBQ Chicken on the Grill Stone
Serves: 6-8
For the Sauce:
- 1 cup ketchup
- ¼ cup Smoked and Spicy Vermont Maple Syrup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For the Chicken:
- 2 split chicken breasts
- 4 chicken thighs
- 6 chicken wings
- ¼ cup olive oil
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- salt and pepper to taste
Directions:
- Add two JK Adams Grill Stones to the grill and set to high heat (450° to 550°).
- Sauce: Mix together all of the ingredients in a small bowl until combined and set aside.
- Coat the chicken on all sides with olive oil and generously sprinkle on the onion powder, garlic powder, chili powder, cumin salt and pepper.
- Place the chicken directly on the grill stones and cook for 12-15 minutes per side or until golden brown and cooked throughout (165° internal temperature). Be sure to keep the grill cover closed while cooking.
- Brush the chicken with the BBQ sauce and cook for another 5 minutes.
- Serve chicken with extra BBQ sauce on the side.
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