MAPLE-BRINED CHICKEN

By LindaW1955

Ingredients

• Brine:
• 4 cups water
• 1 cup pure maple syrup
• 1/2 cup kosher salt
• 1/2 cup packed brown sugar
• 3 dried bay leave
• 1 TBSP whole black peppercorns
• 1 cinnamon stick
• 8 cups ice cubes
• 6 boneless skinless chicken breasts - pierce the flesh
• Chutney:
• 1 cup cranberry juice cocktail
• 1 cup frozen cranberries
• 2/3 cup sliced dried apricots
• 1/3 cup granulated sugar
• 1/4 tap each kosher salt and red pepper flakes
• SERVE WITH WILD RICE PILAF

Preparation

Step 1

Brine-heat water, syrup, 1 1/2 tap salt, brown sugar, bay leaves, peppercorns and cinnamon stick in a large pot over high stirring until salt and sugar dissolves about 2 minutes. Stir in ice to cool.
Add chicken to brine, cover and chill at least 4hours. Remove chicken from brine, rinse and pat dry w/ paper towels. Season chicken w/ pepper and coat with non-stick cooking spray.
Heat a grill over medium. Cook chicken until 165 degrees, 5-6 minutes per side. Keep ward.
Chutney: Simmer cranberry juice, cranberries, apricots, granulated sugar, 1/4 tap salt and pepper flakes in saucepan until syrupy, about 10"