Smokey & Sweet Grilled Chicken

Prep Time
Cook Time
1h 10m
Ready In

"This is out of a clean eating magazine. It hows the nutrients per serving as: cals 326, fat 4g, carbs 6 g, fiber 0g, sugar 4.5 g, protein 63g,sodium 419mg, cholesterol 158mg. Cooking time does not include marinating time."

Original is 4 servings


  • Serving Size: 1 (350.4 g)
  • Calories 591.8
  • Total Fat - 12.7 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 289.2 mg
  • Sodium - 262.6 mg
  • Total Carbohydrate - 6.7 g
  • Dietary Fiber - 0.3 g
  • Sugars - 5.8 g
  • Protein - 105.8 g
  • Calcium - 64.8 mg
  • Iron - 3.9 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a small bowl, combine maple syrup, chile powder, paprika, coffee, cumin, salt black pepper, allspice and thyme to form thick past. Starting at the the smaller, narrow end of 1 chicken breast, gently pull enough skin to slide your fingers underneath and rub about a quarter of paste all over meat; replace skin. Cover and refrigerate for 4 to 24 hours. (tip: for even grilling, remove from refrigerator 15 to 20 minutes before cooking).

Step 2

Preheat grill to medium-high. Lightly brush grate with cooking oil Add chicken to grill, skin side down.

Step 3

Continue cooking, covered until chicken feels firm to the touch, is no longer pink near the bone and an instant-read thermometer registers 165°F when inserted in center, 20 to 30 minutes. Transfer to a plate and let rest for 10 minutes. Remove and discard chicken skin before serving.


No special items needed.

2 Reviews


Yum. I made this as directed other than I used a chicken quarter rather than a breast. I left the skin on and enjoyed this moist and crispy chicken. Thanks for sharing, Teresa.


review by:
(29 Jun 2019)


I made the paste exactly as posted. It was a beautiful dark color. Spread it under the skin, let it sit for about 6 hours, then grilled it. We really enjoyed the chicken. Very moist with leaving the skin on. I served with Alabama White BBQ sauce. Made for First Time tag game.


review by:
(1 Jan 2017)

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