Buttermilk Brined Chicken With Maple Glaze Recipe
Thanksgiving was just last week (for us Canadians) however; this Buttermilk Brined Chicken With Maple Glaze will leave you loving poultry once more. Even if you stuffed your face with turkey-based leftovers all week. The acidic buttermilk brine will help to tenderize the meat filling it with flavor, while the sweet maple glaze caramelizes on the outside further deepening the flavor imparted by the brine. Word to the wise though; use a topper like the Napoleon PRO Stainless Steel Topper to prevent your food from sticking and making a mess when you start glazing.
Buttermilk Brined Chicken With Maple Glaze Recipe
PrintIngredients
Method
Photos
12 to 16
bone-in, skin-on chicken thighs, legs,
or 8 chicken breasts
2 cups
buttermilk
2
green onions chopped
2 cloves
garlic grated
½ tsp.
pepper
¼ tsp.
cinnamon
½ tsp.
crushed hot pepper flakes
3 tsp.
salt
¼ cup
maple syrup
1 clove
garlic, grated
- Combine the brine ingredients in a large bowl. Whisk together the buttermilk, green onion, garlic, pepper, cinnamon, chili flakes, and salt. Submerge the chicken parts, cover and refrigerate until you are ready to grill - two hours minimum, up to six or eight hours. Try and use chicken parts that are similar in size for uniform cooking.
- When ready to cook, preheat the grill to about 450°F, preparing for direct heat. Remove the chicken from the brine and discard any brine that remains.
- In a small bowl, combine the maple syrup and 1 clove of grated garlic.
- Thoroughly oil the grids using avocado or coconut oil and then grill the chicken, skin side down, using direct heat until delicious grill marks form on the chicken skin. Turn the heat down to around 350°F, flip the chicken, and continue cooking.
- Glaze the chicken with the maple syrup mixture a couple of times while the chicken continues to cook. Keep glazing until the chicken is glossy and has reached an internal temperature of 165°F.
- Serve with your favorite side dishes or roasted seasonal vegetables.
Smoky, sweet, and sticky; flavors indicative of the best barbecue meals. This Buttermilk Brined Chicken With Maple Glaze is exactly what the doctor ordered after stuffing your face with holiday food. What was the first meal you BBQ’d after grilling your holiday dinner? Leave a comment or share your photos using the hashtags #BBQ4dinner and #NapoleonGrills on our social pages like Grills Facebook and Instagram.
Happy Grilling!
Gather the ingredients for the marinade
Brine the chicken for two to six hours
Flip the chicken over once grill marks form
Baste thoroughly with maple syrup
Serve the chicken, hot off the grill, family-style
Try a squeeze of grilled citrus
Serve with roasted potatoes and seasonal sides
It's all so delicious
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gather the ingredients for the marinade
Brine the chicken for two to six hours
Flip the chicken over once grill marks form
Baste thoroughly with maple syrup
Serve the chicken, hot off the grill, family-style
Try a squeeze of grilled citrus
Serve with roasted potatoes and seasonal sides
It's all so delicious