Grilled Maple-Brine Chicken

Votes: 1

Time: 3 hours 25 minutes
Complexity: easily
Servings: 4

Before grilling, the chicken is brined in a maple syrup, garlic, thyme, and pepper brine, which not only helps preserve its juiciness but also adds more flavor. Serve the chicken with a simple green salad, cornbread, and barbecue sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp maple syrup
3 cloves garlic, crushed
A small bunch of fresh thyme sprigs
900 g of chicken pieces with bones (legs, thighs and breasts, cut in half)
Vegetable oil to grease the grill
For serving: green salad, cornbread and/or your favorite barbecue sauce

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large bowl, combine the maple syrup, garlic, thyme, 1 tablespoon salt, coarse black pepper, and 3 cups water until the salt dissolves. Add the chicken, making sure it's completely covered with the brine. Cover and refrigerate for 2–3 hours.
Preheat an outdoor grill or grill pan over high heat.

Drain the chicken and pat it dry. Lightly oil the grill grate and grill, turning occasionally, for 15–20 minutes (depending on the size of the chicken pieces). Serve with salad, cornbread slices, and/or your favorite barbecue sauce.

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