This Grilled Chipotle Maple Chicken packs a smoky-sweet punch with just the right amount of heat. Boneless chicken thighs are coated in a dry spice rub and basted with a bold chipotle maple BBQ sauce for layers of flavor.
Serve it with Mango Avocado Corn Salsa and Almond Rice Pilaf for a satisfying summer meal.
This delicious Grilled Chipotle Maple Chicken recipe is one of my favorite ways to cook chicken thighs. While my Grilled Chicken Thighs recipe uses a marinade, this version skips that step in favor of a flavorful dry rub and the best darned BBQ sauce you may ever try.
I’m a big fan of using a spice rub on chicken before it hits the grill — it’s such a quick, easy way to build flavor. It also blends with the chipotle maple BBQ sauce to create a deliciously glossy, caramelized finish on the chicken.
Ingredient Notes
- Chicken: This recipe calls for boneless, skinless chicken thighs — a budget-friendly cut that’s perfect for grilling. They cook quickly and stay tender and juicy on the grill.
- Spice Rub: A flavorful mix of smoked paprika, dry mustard, garlic powder, chili powder, cumin, salt, and freshly ground black pepper. Brown sugar rounds it out with a touch of sweetness.
- Chipotle Maple BBQ Sauce: This bold sauce gets its smoky heat from a finely chopped chipotle pepper in adobo and its sweetness from pure maple syrup and molasses. It’s not overly spicy—what I’d call mildly spicy. Fresh lime juice is stirred in just before heading to the grill to baste the chicken.
How to Make Grilled Chipotle Maple Chicken
- Rub the spice mix over both sides of the chicken thighs and refrigerate for 30 minutes.
- Simmer the BBQ sauce ingredients, then stir in lime juice just before heading to the grill.
- Grill the chicken over medium heat, basting with the sauce during the last few minutes until cooked to a minimum of 165 degrees F.
Valerie’s Tips
Easy Cleanup: Line a baking sheet with foil to season and transport the chicken to the grill. When it’s time to bring it back in, just swap in a fresh sheet of foil. No need to wash the pan!
Doneness Tip: Chicken thighs are fully cooked at 165 degrees F, but I like to let them go a little longer —closer to 170 or even 175. The extra time helps break down the connective tissue and makes them even more tender.
Baste Generously: I add a pretty generous amount of the sauce at the end of the grilling time so the chicken appears glossy and the flavor of the sauce is prominent.
Storage and Reheating: Store leftover chicken in an airtight container in the fridge for up to 4 days; reheat gently in the microwave or a skillet with a splash of water or BBQ sauce to keep it moist. Leftovers are delicious served cold in sandwiches or wraps!
Make-Ahead Tip: The Chipotle Maple BBQ Sauce can be prepared in advance, transferred to an airtight container, and refrigerated until ready to use.
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Grilled Chipotle Maple Chicken
Ingredients
- 2 ½ pounds boneless, skinless chicken thighs,
For the Spice Rub
- 1 tablespoon smoked paprika
- 1 tablespoon packed dark brown sugar
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon freshly ground black pepper
For the Chipotle Maple BBQ Sauce
- ½ cup ketchup
- ¼ cup pure maple syrup
- 2 tablespoons molasses
- 1 finely chopped chipotle chile pepper in adobo sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic powder
- 1 lime, juiced
For Serving
- lime wedges, optional
Instructions
- Trim excess fat from boneless, skinless chicken thighs and place on a foil-lined baking sheet.
- In a small bowl, combine all spice rub ingredients – smoked paprika, brown sugar, salt, dry mustard,garlic powder, chili powder, cumin and black pepper. Sprinkle and pat mixture evenly on both sides of chicken thighs. Cover the baking sheet with foil and chill for 30 minutes.
- Meanwhile, in a small saucepan, combine the bbq sauce ingredients – ketchup, maple syrup, molasses, finely chopped chipotle pepper, Worcestershire sauce, Dijon mustard, and garlic powder (reserve lime juice for later). Bring just to boiling; reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally. Set aside.
- Prepare a gas or charcoal grill for direct cooking over medium heat. Arrange chicken on a lightly oiled grill rack, cover grill, and cook 4 minutes. Flip and cook 3 to 4 minutes more.
- Stir lime juice into the sauce and baste the chicken with some of the sauce, flip and cook 1 minute. Brush sauce on the second side and cook until the internal temperatures reaches a minimum internal temperature of 165 degrees F (170 to 175 will yield a more tender result).
- Remove the chicken from the grill and let it rest 5 minutes. Serve with lime wedges on the side, if desired.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Grilled Chicken Recipes
Adapted from Midwest Living
I don’t have a grill. Can this be baked in the oven? If so, for how long and what temp?
Hi – this looks amazing. Question about the chipotle Chile pepper. It says in Adobo sauce. So to clarify- I should be looking for a jar of this?
Thank you!
Hi Christine. You should be able to find canned chipotle peppers in adobo sauce in the ethnic section of your grocery store near all of the salsas and other similar items.