Kentucky Grilled Chicken®
8 cups water
1/4 cup salt + 2 teaspoon MSG (or use all salt. I omitted the MSG.)
1 small whole chicken, cut up into 8 pieces. (I used boneless, skinless chicken breast halves when I tried this recipe.)
Brush with the following mixture:
1/4 cup vegetable oil
1/4 tsp. liquid smoke
1/4 tsp. soy sauce
Dry Rub Seasoning:
2 tsp. all purpose flour
1/4 tsp. salt
3/4 tsp. chicken bouillon powder +
1/4 tsp. beef bouillon powder (or use all chicken bouillon powder)
1/4 tsp. coarse grind black pepper
1/4 tsp. crushed dried rosemary
1/4 tsp. dried basil
1/8 tsp. dried oregano
1/8 tsp. garlic powder
Combine all the ingredients for the seasoning in a small bowl. Set aside.
Dissolve the salt and MSG (if using) in the water to make brine. Add the
chicken, cover and chill for 2 hours When the chicken has marinated, rinse
each piece of the chicken with water and blot dry. Whisk together the oil,
liquid smoke, and soy sauce in a small bowl. Brush oil over one side of each
piece of chicken. Sprinkle the dry rub over the oiled side of each piece of
chicken, then flip each piece, brush with oil again and sprinkle on more dry
seasoning.
Preheat your oven to 350 degrees F (or 325 if you have a convection oven).
Brush some of the leftover oil solution onto an oven safe grill pan or grill
plate. Set the pan over medium heat, and when oil begins to smoke, place
chicken skin side down on the pan. Cook the chicken for 2 to 3 minutes or
until the skin begins to brown and grill marks form on the chicken, then
flip the chicken and cook it for another 1 to 2 minutes. Pop the grill pan
into the oven for 20 minutes, then flip each piece of the chicken and bake
for another 20 minutes or until the surface of the chicken is golden brown
and the chicken is cooked through.
If you can’t find the chicken and beef bouillon powder for this recipe, you
can use bouillon cubes. Just crush the cubes into fine powder before
measuring.