Ingredients
1 Plew Farm chicken (bone-in thighs or a whole cut-up bird work great)
1/2 cup Plew Farm Bourbon Barrel Aged Maple Syrup
1/4 cup ketchup or tomato paste
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 clove garlic, minced
Salt & pepper to taste
Splash of bourbon (optional, but c'mon)
Instructions
Whisk the maple syrup, ketchup, vinegar, mustard, garlic, and bourbon together in a small saucepan.
Simmer over low heat for 5-10 minutes, until it thickens slightly. Taste and adjust — more maple if you want it sweeter, more vinegar for tang.
Season your chicken with salt and pepper, then grill over medium heat, turning occasionally.
In the last 10 minutes of grilling, start brushing on the glaze, adding more layers each time you flip. This builds that sticky, caramelized crust without burning it.
Pull it off when it's cooked through and glossy, and brush with one more coat right before serving.