Good (not fantastic); pretty easy - I brined it overnight (instructions said 2 hours) and it was a little on the salty side. Also, disappointed that nutrition info wasn't included with the recipe (only calories and sodium).
Maple-Brined Chicken with Sautéed Brussels Sprouts
KellyDiff Posted: 01/10/12Philadelphia, PA
debsnewhome Posted: 02/24/12
Great recipe...though I do agree, slightly salty. Simple enough...modify it. Cut the salt in the brine from 2 to 1 tbs. Don't add the salt before cooking, fresh ground pepper on one side only. Pan fry in a cast-iron skillet over med-high flame with your favorite chili oil, make sure the pan is hot! Cook a couple of pieces at a time to avoid steaming; 3 minutes on one side and 1 on the other, place in a warm pan, cover it with aluminum foil...let it self-cook for a couple of minutes. VOILA...delicious juicy and carmelized chicken! And wow, the brussel sprouts were fantastic...perfectly charred :)
Kuenzi123 Posted: 10/19/12
This is delicious and so easy. The chicken is really tender and flavorful. The only thing I changed was not salting the chicken after it's removed from the brine, due to other reviews saying it's a bit salty. The brussels sprouts were amazing. The only thing I'd do differently is maybe slice them thinly rather than quarter them, as it took quite a bit longer than stated for them to cook thoroughly.