You may associate bbqing with summertime – long lazy weekends with sunshine, hamburgers and high temps. However, as the temperature starts to drop here in Chicago, I find my desire to be outside grows. The cool temperatures and crisp breezes make evenings outside near the fire ideal. Layered in oversized sweaters, we light the wooden logs in the fire pit and turn on the grill. It may be cold outside, but we still put the bbq to use.
Below is one of my favorite, easy to make recipes, grilled maple-mustard chicken. The sugar in the maple syrup creates a delicious glaze when heated. Add a baked-potato and grilled brussel sprouts, and you have quiet the autumn meal.
Grilled Maple-Mustard Chicken
½ cup maple syrup
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
2 tsp salt
1 tsp pepper
4 bone-in chicken breast with skin
In medium bowl, stir the first five ingredients until completely incorporated to create a glaze. Place chicken in a large plastic bag and add glaze. Make sure all chicken breast are coated thoroughly. Place in refrigerator for 24 hours.
Heat grill to 425 degrees. Remove chicken from refrigerator and place in a medium sized bowl. Let sit for 30 minutes, until room temperature. Place chicken skin-side down on grill for 5 minutess. Remove and place in marinade, then return skin-side up on the grill. Grill for 5 minutes, then flip chicken to skin-side down on the grill. Grill for 2 more minutes. Remove chicken from grill and let sit for 5 minutes.