Maple Brined Chicken

Brining or soaking chicken in a maple syrup brine enhances the moistness and flavor and improves the browning.

Serves: Makes 8 servings.
5 mins Prep time 16 mins Cook time
5 mins Prep time
16 mins Cook time
  • 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.

  • 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 Seasoning.

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

Cooking 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.

Nutrition information

(Amount per serving)

  • 156Calories: 156Cholesterol: 73mg
  • Sodium: 521mgProtein: 27g
  • Total Fat: 4gSaturated Fat: 1g
  • Fiber: 0gCarbohydrate: 3g

Ratings & Reviews: 1

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  • Robert on 10/29/2015

    Used whole chicken that I halved, trimmed, & heavily pierced w/ lg fork. Then Added peppercorns, clove, bay leaf, cayenne, honey, & 1 beer to the Brine & let soak 30hours. Rubbed & coated in Montreal as always good then smoked (hickory) indirectly on cool side of Weber till done, then crisped the skin over remaining fire of heat side. Awesome flavor w/ juiciness of a brine - family ate whole 6ld bird. Easy & A keeper

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