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Grilled Acorn Squash and Chicken Thighs with Maple-Mustard Glaze

Servings: 4

An easy maple-rosemary marinade infuses the chicken and acorn squash with sweet-savory autumn flavor. Both the meat and the squash are seared first and then finished over indirect heat for even cooking. Temperature and cooking times may vary depending on your grill configuration. You’ll need an area of hotter, direct heat and cooler, indirect heat on the grill.


  • 1/2 cup pure maple syrup, preferably grade A
  • 1/4 cup grainy mustard
  • 2 Tbs. finely chopped fresh rosemary
  • 2 large cloves garlic, minced
  • Sea salt and freshly ground black pepper
  • 2 Tbs. plus 3/4 tsp. cider vinegar
  • 8 bone-in, skin-on chicken thighs, trimmed of excess skin and fat
  • Vegetable oil, for the grill
  • 2 lb. acorn squash (1 large or 2 small), halved lengthwise, seeded and cut crosswise into 3/4-inch-thick slices
  • 1 Tbs. extra-virgin olive oil


  • In a medium bowl, whisk together the maple syrup, mustard, rosemary, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper. Transfer 6 Tbs. of the marinade to a small bowl, stir in the cider vinegar, and refrigerate until ready to grill. Transfer the remaining marinade to a large ziptop bag, add the chicken, and press as much air as possible from the bag. Refrigerate for 8 hours or overnight.
  • Prepare a gas or charcoal grill for indirect cooking.
  • Remove the chicken from the marinade, shaking off excess. Discard the marinade.
  • Lightly oil the grill grates with vegetable oil. Arrange the chicken, skin side down, over the hot part of the grill. Cover and cook, flipping once, until the chicken is golden brown, 3 to 4 minutes per side. Move the chicken, skin side up, to the cooler side of the grill.
  • Brush the squash with the olive oil and season generously with salt and pepper. Arrange on the hot side of the grill. Cover and cook, flipping once, until the squash is lightly browned, 3 to 4 minutes per side. Transfer the squash to the cooler side of the grill with the chicken. Brush about half of the reserved marinade over the squash and chicken. Continue to grill until the squash is fork-tender and the chicken is cooked through (170°F) and the squash is fork-tender. Cut the squash pieces in half. Arrange the chicken and the squash on four plates or a platter, drizzle with the remaining reserved marinade, and serve.


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