Can I use boneless chicken thighs instead of bone-in thighs?

Yes. Boneless thighs will cook faster, so start checking them a few minutes early. Grill until they reach a safe internal temperature and have good char on both sides.

Do I have to parboil the sweet potatoes first?

Parboiling helps the sweet potatoes cook through on the grill without burning before they become tender. If you skip it, cut them smaller and expect a longer grill time.

Can I make the brown butter sage ahead of time?

You can brown the butter ahead and rewarm it gently before serving, but the sage is best fried fresh so it stays crisp.

What if I don’t have butternut squash?

Acorn squash or another firm winter squash can work, as long as it’s cut into pieces that will grill in about the same time as the sweet potatoes and onion.

How do I know when the chicken is done?

The recipe gives an internal temperature of 175°F for the thighs, and the juices should run clear. A thermometer is the most reliable way to check doneness.

Can this be cooked without a grill?

Yes. Roast the chicken and vegetables in a hot oven, then finish with the brown butter and sage. You’ll lose some smoky flavor, but the dish will still work well.

Recipes

Grilled Great North Maple Garlic Chicken and Fall Vegetables with Brown Butter and Sage

Name: Grilled Great North Maple Garlic Chicken and Fall Vegetables with Brown Butter and Sage
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lb bone in, skin on chicken thighs; 2 tbsp The Spice House Great North Maple Garlic; 1 sweet onion, quartered; 1 lb sweet potatoes, cut into wedge sized pieces; 1 honey nu tof 1/2 butternut sqaush cut into .5" thick long strips; 2 tsp fresh thyme (3-4 sprigs); 1 tbsp rosemary, roughly chopped (1-2 sprigs); Salt, to taste; High smoke point oil (grapeseed, avocado, or olive oil); 4 tbsp butter; 1/2 tsp The Spice House Great North Maple Garlic; 10-12 sage leaves

Fire up the grill for a complete fall-inspired meal featuring juicy maple garlic chicken, seasonal vegetables, and a rich brown butter sage finish that brings sweet, savory, and herbaceous flavors together in every bite.

Sheet pan dinners meet the grill with sweet potatoes, onions, and butternut squash with grilled chicken all seasoned with our Great North Maple Garlic spice blend and finished with brown butter fried sage. The perfect blend of the seasons!

This recipe comes from our friend, Kristen Faith Eats.

Great North Maple Garlic Seasoning creates a perfectly balanced sweet-and-savory crust on grilled chicken while complementing hearty fall vegetables.
Grilling the chicken and vegetables together delivers smoky flavor and easy cleanup, making this an ideal weeknight dinner or weekend cookout.
A finishing drizzle of nutty brown butter and crispy sage elevates the dish with cozy autumn flavor and restaurant-worthy appeal.

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Featured in this Recipe

Great North Maple Garlic Seasoning

$9.99

Ingredients

For the Chicken & Vegetables:
1 1/2 lb bone in, skin on chicken thighs
2 tbsp Great North Maple Garlic
1 sweet onion, quartered
1 lb sweet potatoes, cut into wedge sized pieces
1 honey nu tof 1/2 butternut sqaush cut into .5" thick long strips
2 tsp fresh thyme (3-4 sprigs)
1 tbsp rosemary, roughly chopped (1-2 sprigs)
Salt, to taste
High smoke point oil (grapeseed, avocado, or olive oil)
For the Brown Butter & Fried Sage:
4 tbsp butter
1/2 tsp Great North Maple Garlic
10-12 sage leaves

Preparation Instructions:

For The Chicken:
Pat chicken dry. Lightly oil both sides with a high smoke point oil, season both sides with a pinch of salt and roughly 1 tbsp Great North Maple Garlic blend.

For The Vegetables:
Par boil sweet potatoes: To a medium sized pot of salted water add halved sweet potatoes.

Bring to a simmer, simmer for 6-8 minutes. Remove sweet potatoes from the pot. Pat dry.

Using a bowl or sheet pan, generously coat sweet potatoes, onion, and butternut squash with a high smoke point oil. Season with a pinch of salt, fresh herbs and 1 tbsp of Great North Maple Garlic blend. Toss until evenly coated.

For The Brown Butter and Fried Sage:
In a sauce pan melt butter over medium low heat. Once butter is melted add Great North Maple Garlic. Stir.

Consistently stir the butter, once butter begins to foam, add sage leaves and cook until crisp (30-60 seconds). Remove sage from the pan. Set aside.

Continue to cook the butter until the milk solids at the bottom of the pan turn golden brown and the butter smells toasted and nutty.

Turn off the heat, keep warm and set aside until chicken and vegetables have cooked.

For The Grill:
Preheat grill over medium high heat until it reaches 425°F.

Grill chicken thighs for 8-10 minutes per side until juices run clear and internal temperature reads 175°F.

Let chicken rest for 5 minutes before serving.

For the vegetables, roast onions, sweet potatoes and butternut for 10-12 minutes, flipping every 3-4 minutes.

Remove from the grill once charred and tender.

Plate vegetables and chicken. Pour over brown butter and garnish with crispy fried sage.

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