Maple-Brined Chicken w/ cranberry-apricot chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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
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