Maple-Glazed Grilled Chicken and Okra

Maple-Glazed Grilled Chicken and Okra. 

A yummy Maple Glaze and tasty grilled okra add delicious flavor to a weeknight staple in Maple-Glazed Grilled Chicken and Okra. 

Maple-Glazed Grilled Chicken and Okra
Serves: 6
  • 1 teaspoon chili powder
  • ¾ teaspoon kosher salt, divided, plus more to taste
  • ½ teaspoon ground black pepper, divided
  • 6 bone-in skin-on chicken thighs
  • 3 tablespoons olive oil, divided
  • ¾ pound small to medium fresh okra
  • 16 (4-to 6-inch) wooden skewers, soaked in water for at least 30 minutes
  • Maple Glaze (recipe follows)
  1. In a small bowl, stir together chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Rub both sides of chicken with 2 tablespoons oil, and sprinkle all over with spice mixture.
  2. Thread 4 to 6 okra onto 1 prepared skewer, piercing near stem end of pods. Thread a second skewer through opposite end of pods. Repeat with remaining okra and remaining skewers. Brush okra with remaining 1 tablespoon oil, and sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper.
  3. Spray a grill pan with cooking spray. Heat pan over medium-high heat for 5 minutes.
  4. Add chicken to grill pan; cook for 6 to 8 minutes. Turn chicken, and cook until an instant-read thermometer inserted in thickest portion registers 165°, 8 to 10 minutes. Transfer chicken to a serving platter, and brush with two-thirds of Maple Glaze. Cover with foil; keep warm.
  5. Add okra to grill pan; cook for 2 to 3 minutes. Turn okra, and cook until tender and grill marks form, about 3 minutes. Brush okra with remaining Maple Glaze. Season with salt. Serve with chicken.
Chicken and okra can also be cooked on a 350° to 400° outdoor gas or charcoal grill with similar cooking times.

Maple Glaze
Serves: ⅓ cup
  • ½ cup maple syrup
  • 2 tablespoons white wine vinegar
  • 1 teaspoon stone-ground mustard
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground black pepper
  1. In a small saucepan, bring all ingredients to a boil over medium heat. Reduce heat to low; simmer until slightly thickened and mixture coats the back of a spoon, about 10 minutes. Keep warm until ready to use.