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In a Dutch oven, combine 2 cups water, maple syrup, kosher salt, brown sugar and mustard. Cook and stir until salt and sugar dissolve. Stir in the remaining 4 cups water and the ice. Place chicken in a very large sealable plastic bag set in a deep bowl. Gradually pour syrup mixture over chicken in bag. Seal bag; turn to coat chicken. Cover and marinate in the refrigerator for 3 to 24 hours, turning bag once or twice.
Drain chicken, discarding brine. Arrange medium-hot coals around a drip pan in a charcoal grill. Test for medium heat above pan. Place chicken breasts, bone-sides up, on grill rack over drip pan. Cover and grill for 45 to 55 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
Meanwhile, in a medium saucepan, combine wine, brandy, sugar, cinnamon stick, cloves, vanilla and apricots. Cook and stir over medium heat just until boiling; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until liquid is slightly syrupy and apricots are softened. Remove from heat; stir in apples and parsley (if desired). Season to taste with salt and pepper.
Serve compote warm or at room temperature with chicken. Sprinkle chicken and compote with walnuts.