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Flavorful Grilled Maple-Dijon Chicken Quarters Recipe with Perfect Corn on the Cob

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A quick and easy grilled chicken recipe featuring a sweet and tangy maple-Dijon glaze paired perfectly with smoky grilled corn on the cob. Juicy chicken quarters with a sticky-sweet glaze make this a crowd-pleaser for summer cookouts.

Ingredients

Scale
  • 4 chicken leg quarters (about 2.5 pounds / 1.1 kg), skin-on and bone-in
  • 1/4 cup pure maple syrup (Grade A preferred)
  • 3 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 4 ears fresh corn, husked (or frozen, thawed)
  • Butter, for serving
  • Salt, to taste
  • Optional: chili powder or smoked paprika for seasoning

Instructions

  1. Prepare the Marinade (5 minutes): In a large bowl, whisk together 1/4 cup maple syrup, 3 tablespoons Dijon mustard, 2 minced garlic cloves, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 2 tablespoons olive oil, and a good pinch of salt and pepper until glossy and well combined.
  2. Marinate Chicken (30-60 minutes): Add the chicken leg quarters to the bowl, turning them to coat evenly. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
  3. Preheat the Grill: Set grill to medium heat (about 350°F / 175°C). Clean and oil grates to prevent sticking. For charcoal grills, arrange coals for indirect heat.
  4. Grill the Chicken (25-30 minutes): Place chicken skin-side down on the grill. Cook for about 10 minutes, then flip and cook another 10 minutes. During the last 5 minutes, brush with leftover marinade. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
  5. Grill the Corn (10-15 minutes): While chicken cooks, place husked ears of corn on the grill. Turn every 3-4 minutes until charred spots appear and kernels are tender.
  6. Rest the Chicken (5-10 minutes): Remove chicken from grill and tent loosely with foil to allow juices to redistribute.
  7. Serve: Brush grilled corn with butter and sprinkle with salt and optional chili powder. Plate alongside chicken quarters and enjoy immediately.

Notes

Avoid high heat to prevent burning the maple syrup glaze; use medium heat for perfect caramelization. Rest chicken after grilling for juicier meat. If flare-ups occur, move chicken to indirect heat. Frozen corn should be thawed before grilling. Dijon mustard should be gluten-free if needed. Maple syrup can be substituted with honey. For dairy-free corn, use olive oil or nutritional yeast instead of butter.

Nutrition

Keywords: grilled chicken, maple Dijon chicken, chicken quarters, grilled corn on the cob, summer grilling, easy chicken recipe, backyard barbecue

Find it online: https://cooksybite.com/flavorful-grilled-maple-dijon-chicken-quarters-recipe-with-perfect-corn-on-the-cob/