Chicken dinner ideas need not be boring! In addition to the maple-brined chicken, this crowd-pleasing dinner stands out due to its ridiculously delicious apple-apricot compote.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • For brine, in a Dutch oven combine 2 cups of the water, the maple syrup, kosher salt, 1/4 cup brown sugar, and mustard. Cook and stir until salt and sugar dissolve. Stir in the remaining 4 cups water and the ice. Place chicken in a very large resealable plastic bag set in a deep bowl. Gradually pour syrup mixture over chicken in bag. Seal bag; turn to coat chicken. Cover and marinate in the refrigerator for 3 to 24 hours, turning bag once or twice.

Instructions Checklist
  • Drain chicken, discarding brine. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken breasts, bone sides up, on grill rack over drip pan. Cover and grill for 45 to 55 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • For the compote, in a medium saucepan combine wine, brandy, sugar, cinnamon stick, cloves, vanilla, and apricots. Cook and stir over medium heat just until boiling; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until liquid is slightly syrupy and apricots are softened. Remove from heat; stir in apples and parsley. Season with salt and pepper.

Instructions Checklist
  • Serve compote warm or at room temperature with chicken. Sprinkle chicken and compote with walnuts.


Maple syrup added to the brine not only helps plump up the poultry, but it also coats the surface of the chicken and caramelizes when grilled to form an irresistible crust.

Nutrition Facts

542 calories; 23 g total fat; 5 g saturated fat; 8 g polyunsaturated fat; 8 g monounsaturated fat; 116 mg cholesterol; 970 mg sodium. 728 mg potassium; 33 g carbohydrates; 3 g fiber; 27 g sugar; 40 g protein; 0 g trans fatty acid; 777 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 18 mg niacin equivalents; 1 mg vitamin b6; 20 mcg folate; 1 mcg vitamin b12; 50 mg calcium; 2 mg iron;

Reviews (1)

5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
Made this Saturday... EXCELLENT! Not only easy, but a very impressive-looking presentation for dinner guests. Do it for the compote! Used two Gala apples and suggest using a saucepan larger than a medium one as is called for in the recipe. The brine was easy to prepare early in the morning. Instead of putting it in a plastic bag, I only made three chicken breasts, but the full compliment of brine and stored it and the breasts in the same stock pot in the refrigerator. While it was grilling (careful with the heat setting!) I thought, "Darn, this looks kinda dry"... but when I took it off the grill in about an hour, it was REALLY juicy on the inside.