Maple Ginger Brined Chicken

This Maple Ginger Brined Chicken is simple, flavorful, and perfect for grilling season. The maple syrup adds a subtle sweetness, while fresh ginger, garlic, rosemary, black pepper, and a pinch of red pepper flakes give the chicken a savory, slightly warming flavor.

Brining helps keep bone-in chicken juicy and tender, while using bone-in pieces adds extra flavor and helps prevent the meat from drying out on the grill. This recipe also uses simple, real-food ingredients — water, maple syrup, salt, garlic, ginger, herbs, and spices — instead of bottled marinades or sauces that may contain refined oils, preservatives, or extra sugar.

It’s a great option for an easy dinner, and leftovers are delicious cut up over a salad the next day.

Maple Ginger Brined Chicken.pdf

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Ingredients

• 1-quart cold water

• ⅓ cup maple syrup

• ¼ cup salt

• 3 cloves garlic, crushed

• 3 tablespoons fresh ginger, chopped

• 1 tablespoon cracked black pepper

• 2 teaspoons dried rosemary

• ½ teaspoon red pepper flakes

• 2 pounds bone-in chicken parts

Instructions

• In a large bowl or measuring pitcher, combine the cold water, maple syrup, salt, garlic, ginger, black pepper, rosemary, and red pepper flakes. Stir well until the salt is mostly dissolved.

• Place the chicken in a large bowl or a very large silicone bag. Pour the brine over the chicken, making sure the pieces are fully submerged. If using a bag, place it in a dish in case of leaks.

• Cover and refrigerate for 2 to 4 hours. Avoid brining longer than 4 hours, as the chicken may become too salty.

• Remove the chicken from the brine and discard the brine. Pat the chicken dry before grilling.

• Preheat the grill to medium heat, about 350°F. Grill the chicken over direct heat, turning occasionally, until the internal temperature reaches 165°F.

Notes

• This chicken keeps well in the refrigerator for several days. Leftovers are delicious cold, sliced, or cut up over a salad.