Glute Free Maple Curry Brined Chicken Breast

Sweet and savory and juicy!  The secret is in the brining.  And it's gluten free, naturally!

Ingredients:

3 to 4 boneless chicken breasts
1/4 cup kosher salt
water to cover

black pepper
curry powder
maple syrup


NGF parsley leaf

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Patty Maaguire at Dubrovnik Croatia

Patty Maguire is a George Brown College culinary graduate whose training focused on nutrition and cooking for special diets.

Since her celiac diagnosis in 2012, she has shared a practical, whole-food approach to naturally gluten-free living that helps readers cook with confidence, eat out safely, travel well, and live fully.

Rooted in farm-family values and simple home cooking, her work has been recognised by Feedspot’s top 10 Canadian gluten-free blogs list.

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Method:

Brining: Place chicken in a large bowl and cover with lots of water.  Add 1/4 cup kosher salt.  Let sit for 20 min to an hour

Preheat oven to 
Remove chicken from brine and pat dry with paper towel
Heat oil in a heavy oven proof skillet
sprinkle chicken with black pepper and curry powder and place in the skillet
Sprinkle the other side of the chicken with curry powder and pepper
Let the chicken cook for a bit before you try to move it.  This will prevent it from sticking so much.  Then gently loosen and move it around the pan a bit.
Once the first side is nicely browned, turn the chicken over
drizzle with maple syrup.  Turn the chicken over so both sides are coated with syrup.
Bake for about 45 min or until chicken reaches 165° internally.

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