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Maple Brined Chicken

• Low Calorie • Low Carbohydrate • Low Fat

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Avoid dry grilled boneless skinless chicken breasts by first brining them. Brining or soaking the chicken in a maple syrup brine enhances the moistness and flavor and improves the browning.

Makes 8 servings.

Prep Time: 5 minutes

Cook Time: 16 minutes

Refrigerate Time: 2 hours

Pages 1 of 5

Maple Brined Chicken(continued)

Maple Brine:

4 cups cold water

2 cups apple cider

1/2 cup pure maple syrup

1/4 cup table salt

2 pounds boneless skinless chicken breast halves

Olive oil

2 tablespoons McCormick® Grill Mates® Chicken Rub

Pages 2 of 5

Maple Brined Chicken(continued)

1. For the Brine, pour cold water, apple cider and syrup into large plastic or glass container, or 2-gallon resealable plastic bag. Stir in salt until dissolved. Place chicken in brine to cover. If necessary, place a plate on top of chicken breasts to keep them submerged. Cover container or seal bag.

2. Refrigerate at least 2 hours. Remove chicken from brine. Discard remaining brine. Rinse chicken under cool running water. Pat dry. Brush chicken lightly with oil. Rub with Chicken Rub.

3. Grill over medium heat 6 to 8 minutes per side or until chicken is cooked through.

Pages 3 of 5

Maple Brined Chicken(continued)

Test Kitchen Tip: To prepare Brine without apple cider and maple syrup, increase water to 8 cups and add 1/2 cup sugar. Stir until sugar and salt are dissolved.

Variation: Chicken can also be coated with McCormick® Grill Mates® Montreal Chicken Seasoning.

Pages 4 of 5

Maple Brined Chicken(continued)

per serving

Calories: 156

Fat: 4 g

Carbohydrates: 3 g

Cholesterol: 73 mg

Sodium: 425 mg

Fiber: 0 g

Protein: 27 g

Pages 5 of 5