Perdue’s Favorite Sweet and Smoky Chicken
Rumor has it, this easy, sweet and smoky grilled chicken breast recipe was one of Frank Perdue’s favorite recipes!
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: entree
- Method: grilled, roasted
- Cuisine: American
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken breasts (Ours were large, between 12-16 ounces each)
- 1/2 teaspoon kosher salt
- Few grinds fresh black pepper
- 2 tablespoons vegetable oil for grill grates
- Sauce
- 1/4 cup ketchup
- 1/4 cup pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon Kosher salt
Instructions
- Preheat your grill to about 425-450 degrees.
- Sprinkle salt and pepper over the skin of the chicken breasts.
- Brush the vegetable oil over the grill grates and place the chicken skin side down. Do not touch for four minutes. Flip and cook for four more minutes. Then move the breasts to an upper rack or cool side of the grill, close the cover and cook for twenty minutes to 145 degrees F when poked with a probe thermometer. (Smaller breast halves will take less time to cook). If you like extra crispy skin, place back over the heat, skin side down, for a few extra minutes before brushing with the sauce as explained in the step in below.
- In a small bowl, mix ketchup, maple syrup, vinegar, mustard, liquid smoke and salt.
- Brush on sauce to coat, close cover and cook for ten more minutes, or when the internal temperature reaches 155 degrees F when poked with a probe thermometer.
- Remove from the grill and brush on more sauce.
- Serve remaining sauce with chicken.
