Maple Brined Chicken

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

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.

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.