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Categories:
water kosher salt maple syrup thyme garlic chicken tomato sauce chicken broth apple cider vinegar chipotles chili powder
Viewed: 49 - Published at: 6 years agoIngredients
- 3 cups water
- 1 tablespoon kosher salt plus more to taste
- 3 tablespoons pure maple syrup
- Small bunch fresh thyme
- 4 cloves garlic
- 2 pounds bone-in skinless chicken pieces, such as legs, thighs and breasts, halved
- 1 (15-ounce) can tomato sauce
- 1/2 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon finely chopped chipotles in adobo sauce
- 1 teaspoon chili powder
Method
- In a large bowl stir the water, 1 tablespoon salt and 1 tablespoon syrup until dissolved.
- Stir in the thyme.
- Smash 3 cloves of garlic and add to the brine with the chicken.
- Cover and refrigerate, 2 to 3 hours.
- Mince the remaining clove of garlic and add to a medium pot with the tomato sauce, broth, vinegar, remaining 2 tablespoons syrup, chipotles, chili powder and salt, to taste.
- Bring to a simmer over medium heat.
- Reduce heat to medium-low and gently simmer until thick, stirring occasionally, 25 to 30 minutes.
- Reserve 1/2 cup of the sauce for serving.
- Prepare the grill or grill pan for direct/high heat.
- Oil the grill grates.
- Drain the chicken and very pat dry.
- Grill, turning, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces).
- Brush with sauce generously as it cooks during the second half of the cooking time.
- Serve the chicken with the extra sauce on the side.
- Nutritional analysis per serving
- Calories 250; Total Fat 3.5g (Sat Fat 1g, Mono Fat 1g, Poly Fat 1g) ; Protein 34g; Carb 19g; Fiber 2g; Cholesterol 91mg; Sodium 556mg
