Maple Barbecued Chicken with Roasted Onions
It’s very easy to grill a whole chicken if you plan for cooking over indirect heat. Then you are essentially creating an outside oven, but one that imparts the wonderfully smoky aroma and flavor of the grill.
SAUCE
1/2 cup real maple syrup
1/4 cup chili sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, finely chopped
Freshly ground pepper to taste
CHICKEN
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken
1 tablespoon olive oil
Coarse salt and freshly ground pepper to taste
4 small onions, halved
Heat oven to 425°F or prepare grill for indirect grilling*. Mix all sauce ingredients together in medium saucepan over medium heat; cook and stir for about 5 minutes or until hot.
Tie chicken legs together with twine; rub with oil and season with salt and pepper. Place chicken and onions on rimmed baking sheet if roasting in the oven. If grilling, place the whole chicken, breast side down on the grill rack on the side without charcoal or heat below.
In the oven, roast for 50 to 60 minutes or until juices run clear and until meat thermometer reaches an internal temperature of 165°F. Brush with sauce during the last 20 minutes of roasting.
If grilling, cook chicken, covered, for about 60 minutes, turning chicken over after 30 minutes. Place onions, cut-side down, around chicken. Brush with sauce during the last 20 minutes of grilling.
Let chicken rest 15 minutes before carving. Meanwhile, bring any remaining sauce to a boil in small saucepan or in microwave. Serve with chicken and onions.
If using a charcoal grill, push charcoal to one side before lighting. If using a gas grill, turn on high heat on only one half of the grill.
If you want to speed up the cooking process, cut in the chicken in half lengthwise, then it will take only 40 minutes or so, turning once. If it's still a bit chilly for grilling, then try this technique in the oven.
Roast or grill Gold’n Plump® whole cut up chicken; brush with sauce during last 15 minutes.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
-
Servings6
-
- PER SERVING
-
Calories405
-
Calories from Fat41%
-
Total Fat18g
-
Saturated Fat5g
-
Trans Fat1g
-
Total Carbohydrate26g
-
Protein32g
-
Sugars20g
-
Cholesterol100mg
-
Dietary Fiber1g
-
Sodium340mg
-
- DAILY VALUE
-
Vitamin A6%
-
Vitamin C10%
-
Calcium6%
-
Iron12%
-
- DIETARY EXCHANGES
-
Other Carbohydrates1.5
-
Vegetable1
-
Med-Fat Meat4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
-