Maple Brined Chicken with Cranberry-Apricot Chutney

Hello food lovers. Check out this chicken recipe from Cuisine Lite, March 2012. I made it for dinner tonight and it was delicious! I know the recipe looks long, but it’s really easy. Remember, I only do easy! So, try it. I think you’ll like it.

                            grilled chicken                          chutney

Maple Brined Chicken with Cranberry-Apricot Chutney (makes 6 servings)

FOR THE BRINE, HEAT:

  • 4 cups water
  • 1 cup pure maple syrup
  • ½ cup Kosher salt
  • ½ cup packed brown sugar
  • 3 dried bay leaves
  • Tbsp. whole black peppercorns
  • 1 cinnamon stick (3 inch)
  • 8 cups ice cubes

ADD:

  • 6 boneless, skinless chicken breasts, pierced (5 oz. each)
  • Freshly ground black pepper

FOR THE CHUTNEY, SIMMER:

  • 1 cup cranberry juice cocktail
  • 1 cup frozen cranberries
  • 2/3  cup sliced dried apricots
  • 1/3  cup sugar
  • ¼ tsp. each kosher salt and red pepper flakes

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.

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.

Heat a grill pan over medium. Cook Chicken in 2 batches until an instant-read thermometer inserted into the thickest part registers 165 degrees, 5-6 minutes per side.

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 a room temperature.

Per serving: 272 cal; 3 g total fat, 31 g. carb, 2g fiber, 29 g. protein

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