• Preparation
    15 minutes
  • Cook Time
    2 hours
  • Serves
    4 people
  • Difficulty

Behind the Recipe

Five Nights in the Backcountry

I was up in Canada with a few friends, fishing for rainbows. For four nights straight, we ate freeze dried camp food. By day five, our tastes buds were begging us for something different. So we packed up, and set out to find a meal with little more Canadian influence. Who would’ve guessed the best meal on our fishing trip would be chicken?

A little sweet, a little savory, and a whole lot of different. Feed your appetite with this recipe for Maple Butter Chicken

As seen in Beyond the Flame with Maddie Brenneman.



  • 1 whole chicken, patted dry and butterflied 
  • 1 stick of unsalted butter
  • 4 tablespoons of maple syrup
  • 2 sprigs of rosemary 
  • 1 tablespoon of salt
  • 1 tablespoon of pepper
  • 1 lemon


  • Butterfly whole chicken
    • Place the whole chicken on a cutting board.
    • Starting with the tail area, use Grill Shears to cut up from one side of the spine all the way up to the neck. Then, cut out and fully remove the backbone so the chicken lies flat.
    • Once you've removed the backbone, open up the chicken with the skin side up, flattening it out as much as possible. Using your palms, press down firmly on top of the breast to flatten it even more. If you hear a crack, you're doing it right.
    • Tuck the tips of the wings behind the breasts so they don't burn on the grill.
    • Now your chicken is ready. 
  • Slice lemon and squeeze juice onto the chicken.
  • Season the chicken with salt and pepper.
  • In a medium saucepan, melt butter and combine with maple syrup.
  • Add rosemary to the sauce mixture.

Cooking Instructions

  1. 1

    Using your Nexgrill App set the Pellet grill to the smoke cooking method at 160°C and the probe temperature to 75°C.

  2. 2

    Insert the probe into the thickest part of the chicken, making sure not to touch the bone.

  3. 3

    Generously baste chicken with maple-butter sauce.

  4. 4

    You will be smoking your chicken for approximately 2 hours or until the internal temperature reaches 75°C.

  5. 5

    Once the internal temperature of the chicken reaches 75°C remove it from the grill and let it rest for 10 minutes before cutting.

  6. 6

    Bon Appetit!

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