Maple-Brined Chicken with Sautéed Brussels Sprouts

I buy skin on boneless breasts from Misty Knoll. I brine for 4 hours and grill them on a high heat grill starting with skinless side. I have never had chicken to moist tender and tasty. Make sure to dry your breasts when you take hem out of the brine. This is my new go-to recipe for chicken. One day I might try the whole recipe on stovetop :)

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.

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 :)

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).