The Most Popular 4th of July Dish in Every U.S. State

Vermont’s 4th of July cookouts often lean into what the state does best: combining sweet, local maple with sharp mustard to glaze grilled chicken thighs and wings. It’s simple, but the balance is perfect—sticky, tangy, and just smoky enough to sing. Maple syrup is a year-round staple here, not just for breakfast.

When paired with Dijon or brown mustard, it transforms a humble cut of chicken into something that tastes like sunshine and covered bridges. This isn’t about excess—it’s about quality. Vermont doesn’t shout on the Fourth. It sizzles quietly, with flavor that speaks for itself.