Prep time: 3 hours (includes marinating)

Cook time: 45 min



3 tablespoons Maple Syrup
3 cups Water
1 tablespoon Mama Jen's Salt Free Spice Blend
4 cloves Garlic
small bunch Fresh Thyme
Whole chicken, cut up, skin removed
1  15 ounce can Tomato Sauce
1/2 cup Chicken Broth
2 tablespoons Apple Cider Vinegar
1 tablespoon Chipotles in adobo sauce, finely chopped
1 teaspoon Chili Powder
1 teaspoon Black Pepper


In  a large bowl, stir the water with 1 teaspoon of sea salt and 1 tablespoon of maple syrup until dissolved.  Stir in the thyme and Mama Jen's.   Mince 3 cloves of garlic and add to the brine.  Add chicken, cover and refrigerate at least 3 hours.
Mince remaining garlic and add to a pan with the tomato sauce, broth, vinegar, syrup, chipotles, chili powder, black pepper and 1 teaspoon of Mama Jen's.  Bring to a simmer over medium heat.  Reduce heat to low and simmer until thick, stirring occasionally.  About 30 minutes.  Reserve 1/2 cup of the sauce for serving.
Drain the chicken and pat dry.  Spray chicken with a little oil and grill on low until cooked.  Brush with sauce generously as it cooks during the second half of the cooking time.  Serve the chicken the extra sauce.