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Maple Brined Chicken Recipe

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Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

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.

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Servings:

Ingredients

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

Directions

PREP

5 mins

COOK

15 mins

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 McCormickÂ® Grill MatesÂ® Montreal Chicken Seasoning.

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