Maple Chipotle BBQ Chicken
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This Maple Chipotle BBQ Chicken recipe features a sweet, smoky, tangy and spicy chipotle-maple barbecue sauce that is so finger-lickin’ delicious, it will have you coming back for seconds! This barbecue sauce can also be used on pork chops and ribs. It’s easy to make and is baked in the oven for convenience!
Here is a sweet, spicy, tangy, smoky barbecue sauce that will perfectly complement your chicken, pork chops and ribs. I’m baking this in the oven but you can also cook this is also perfect for grilling or even the slow cooker. The prep is quick and easy and the end results are absolutely finger-licking delicious! In fact, you will likely end up making this maple chipotle bbq sauce again and again to keep in your fridge as your go-to BBQ sauce!
Serving Suggestions
Serve this chipotle barbecue chicken with your favorite backyard BBQ sides for a complete meal. Here are a few ideas:
- Baked Beans
- Skillet Cornbread
- Creamy Coleslaw
- Freezer Slaw
- Macaroni Salad
- Potato Salad
- Broccoli Salad
- Mexican Corn Salad
- Pea Salad
- Classic Potato Salad
- Broccoli Pasta Salad
- Pepperoni Pizza Pasta Salad
Maple Chipotle BBQ Chicken Recipe
Let’s get started!
To make the maple chipotle barbecue sauce, finely chop the chipotles en adobo sauce. If you prefer less spicy, remove and discard the seeds. If you’re a DIY’er like me, be sure to check out my recipe for homemade Chipotle Peppers in Adobo Sauce.
Add the chipotles the rest of the barbecue sauce ingredients and stir to combine.
Place the sauce in a small saucepan and bring it to a simmer. Reduce the heat to low and simmer the sauce, uncovered, for 20 minutes, stirring occasionally. This barbecue sauce is absolutely best if it’s made the day before and is allowed to sit in the fridge so the flavors can full combine.
Baste the top and bottom of each piece of chicken or pork.
Cover the baking dish with aluminum foil and bake at 350 F for 1 hour. Remove the foil, baste the tops with more sauce, increase the oven temperature to 400 F and cook, uncovered, for another 10 minutes.
Serve with your favorite sides and enjoy!
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Maple Chipotle BBQ Chicken
Ingredients
- 6 chicken pieces or pork chops
- salt and pepper
- 1/2 cup natural ketchup
- 1/2 cup maple syrup
- 1/4 cup water
- 1 1/2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon molasses
- 2 chipotles en adobo sauce , finely chopped – seeded if you prefer less spicy
- 1 teaspoon adobo sauce from the can
- 1 1/2 teaspoons salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
Instructions
- Pat the meat dry with a paper towel. Sprinkle top and bottom with salt and pepper. Place the meat in a baking dish.
- To make the barbecue sauce, combine all remaining ingredients and place them in a small saucepan. Bring to a simmer, reduce the heat to low and simmer, uncovered for 20 minutes. This barbecue sauce should ideally be made the day before and left in the fridge to allow the flavors to fully combine. This makes a big difference in flavor.
- Baste the meat with half of the barbecue sauce. Cover the baking dish with aluminum foil and bake at 350 F for 1 hour. Remove the foil, baste the meat with the remaining sauce, increase the heat to 400 F and bake, uncovered for another 10 minutes. Serve with your choice of sides (see blog post for suggestions).Note: This is also perfect for the grill!
Nutrition
Originally published on The Daring Gourmet January 25, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Oh Kimberly….I made the BBQ sauce Saturday, stored it in the fridge and we used it tonight (monday) on chicken kabobs done on the grill. We’re trying it on ribs next. Unbelievably good.
Wonderful! I’m so happy you enjoyed, Kim, thank you! (P.S. I want to come for dinner at your house :)
Made this today it was out of this world GOOD! I will never buy another bottle of bbq sauce again. Thank You!
Awesome!!! I’m thrilled to hear you enjoyed this, Cheryl! I think I’m going to whip up another batch of these myself this weekend :) Thanks so much for the feedback!
Delicious! It was a little too spicy for the kids so next time, I’ll use 1 chitpotle instead. Kept the skin and it was nice and moist.
Yuuumm, looks delicious! That’s quite a list of ingredients but I’m sure it’s worth it :)
Thanks, Vanessa – yes, it’s worth it! :)
Found this page by searching for receipes with Chipotles in Adobo I got from a Mexican colleague.
This one is great. I made pork chops this way. Only modification: Instread of usual paprika powder I used smoked one (Pimenton smoked ahumado). While simmering, the sauce smelled like a cold smoking pipe…
But after baking it was really great. Sweet, hot and smoky. This sauce will be a standard for my BBQs this summer.
Thanks for this page. Next will be Jambalaya…
Fantastic, Rolf, I’m glad you enjoyed it! I currently have two version of Jambalaya on my site. I’m not sure which one you found, but for an authentic recipe, check out the New Orleans Jambalaya. Happy cooking and please let me know what you think! Best, Kimberly
Well, the pork chops were a hit! Sauces was great and had that little extra kick.
That’s wonderful to hear! It’s so satisfying when you spend the time to make a nice meal and have it turn out a success, complete with compliments from those you’re sharing the meal with. Speaking of that “little extra kick,” I just heard back from someone else who made these yesterday and renamed them “Kickin’ Chops.” I like it! Thanks for your feedback, Jeanie.
I made these for Saturday. Had to many to eat so I had leftovers on Sunday. The sauce was so much better after sitting over night. Finger licking good. You give me a challenge every week.
So happy to hear they were a success! Yes, the sauce really is better once the flavors have been allowed to fully combine. Now as for challenges, feel free to throw one back my way via the Make a Request page!
Thanks for trying the recipe and providing me with your feedback!
I’m simmering the sauce now, then off it goes for the night into the fridge. Tomorrow is pork chops for dinner with the family. I’ll report later on how it turns out.
Wonderful! Jeanie, with the chipotles en adobo you have left over from this recipe, I highly recommend using them to make the Smoky South of The Border Soup. You’re going to love it!