½ cup Runamok Barrel-Aged maple syrup
¼ cup olive oil
2 tablespoons soy sauce
¼ cup lemon juice (juice from two lemons)
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
3 pounds boneless, skinless chicken breasts and thighs
High-heat oil, such as grapeseed or canola, for grilling
¼ cup tomato ketchup
Stir together first seven ingredients in a small bowl. Place chicken parts in a resealable plastic bag, pour remaining marinade over, and seal bag. Flip it once or twice to be sure all chicken is coated. Refrigerate, turning every 30 minutes or so, for at least half an hour, and up to 4 hours.
Brush the grill grates with high-heat oil. Heat to medium temperature.
Remove chicken from bag, and place on a plate or wire rack. Pat chicken dry with paper towels, then brush with oil.
Grill chicken for 6-8 minutes per side, or until cooked through. Remove to a platter and cover with foil – let rest for 10 minutes, then serve with barbecue sauce on the side.
Runamok Maple Barbecue Sauce
½ cup tomato ketchup
¼ cup Runamok Barrel Aged maple syrup
¼ cup lemon juice
1 tablespoon soy sauce
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon salt
Whisk all ingredients together in a small saucepan, and place over medium heat. Bring to a boil, stirring frequently. Reduce heat, and simmer for 5 minutes, stirring occasionally. Pour into a small pitcher or gravy boat to serve.