Dry Brined Maple Glazed Chicken Recipe

For this segment of The Marc and Mandy Show, Chef Rob Thomas shows viewers how to prepare a delicious chicken for the holidays. Keep reading for step-by-step instructions on recreating his Dry Brined Maple Glazed Chicken.  

What you’ll need: 

• a whole chicken 
• extra course salt 
• course salt 
• sage 
• rosemary  
• thyme 
• olive oil 
• butter 
• kinsip whiskey barrel-aged maple syrup 

Steps: 

• First, create your dry brine. Do this by combining your extra course salt and your course salt into a food processor. Add some sage, rosemary, and thyme in with the salt and blend it all up. 
• Next, use your brine to marinade the chicken in the fridge for at least 12 hours. 
• Once you’ve let the chicken marinade, you can prep your pan to cook. Add a little bit of oil and a little bit of butter into a cast iron pan, let it heat, and then put the chicken into the pan. If you’re whipping up any accompanying vegetables, you can add those into the pan as well. 

• Next, drizzle the kinsip whiskey barrel-aged maple syrup over top of your chicken and veggies in the hot pan.  
• Then, put the entire pan into the oven for 30 – 40 minutes, serve, and enjoy!