Maple Brined Chicken Recipe

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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  • 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
5 mins
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 McCormick® Grill Mates® Montreal Chicken Seasoning.

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Nutrition (per serving)
Calories: 156 Calories
Fat: 4 Grams
Protein: 27 Grams
Cholesterol: 73 Milligrams
Carbohydrates: 3 Grams
Sodium: 425 Milligrams
Fiber: 0 Grams

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