Maple-Brined Chicken w/ cranberry-apricot chutney

Community Recipe from

Ingredients

  • 4 cup(s) water
  • 1 cup(s) pure maple syrup
  • 1/2 cup(s) kosher salt
  • 1/2 cup(s) packed brown sugar
  • 3 dried bay leaves
  • 1 tablespoon(s) whole black peppercorns
  • 1 cinnamon stick
  • 8 cup(s) ice cubes
  • 6 boneless skinless chicken breasts
  • 1 cup(s) cranberry juice cocktail
  • 1 cup(s) frozen cranberries
  • 2/3 cup(s) sliced dried apricots
  • 1/3 cup(s) sugar
  • 1/4 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) red pepper flakes

Preparation

  1. For the brine, heat water, syrup, salt, brown sugar, bay leaves, peppercorns, and cinnamon stick in a large pot over high, stirring until salt and sugar dissolve, 2 minutes. Off heat , stir in ice to cool.
  2. Add chicken to the brine; cover and chill at least 4 hours. Remove chicken from brine, rinse, and pat dry with paper towels. Season chicken with pepper and coat with nonstick spray.
  3. Heat a grill pan over medium heat. Cook chicken in 2 batches until an instant read thermometer inserted into the thickest part registers 165, 5-6 minutes per side.
  4. For the chutney, simmer the cranberry juice, cranberries, apricots, sugar, salt and pepper flakes in a saucepan until syrupy, about 10 minutes. Serve chutney warm or at room temp.

  5. Nutri info: 272 cal; 3g total fat; 78mg chol; 792mg sodium; 31g carb(2g fiber, 27g total sugars); 29g protein; 1mg iron; 28 mg calcium
March 2012

This recipe is a personal recipe added by dpygrl01 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Maple-Brined Chicken w/ cranberry-apricot chutney Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy