T he k f c grilled chicken
8 cups water
1/4 cup salt
1 tablespoon Accent Flavor Enhancer
1 small chicken, cut up into 8 pieces
1/4 cup vegetable oil
1/4 teaspoon liquid smoke
1/4 teaspoon soy sauce
Dry Rub Seasoning Mix:
2 teaspoons all-purpose flour
1/4 teaspoon salt
3/4 teaspoon chicken soup base
1/4 teaspoon beef soup base
1/4 teaspoon dried marjoram
1/4 teaspoon pepper, coarsely ground
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried basil
Pinch dried oregano
Pinch garlic powder
1. Do ahead: Make the brine by combining all the brine ingredients
in a pot large enough to hold all the chicken pieces and the water.
Dissolve the salt and Accent in the water, then add the chicken
pieces, making sure they are covered. Refrigerate the pot for at
least 2 hours.
2. Do ahead: Combine all the dry rub ingredients and store in a
covered container until ready to use.
3. Do ahead: Combine all the ingredients for the liquid coating and
4. Preheat the oven to 350*F.
5. Remove the chicken from the brine and pat dry - discard the brine.
Brush the liquid coating over both sides of each piece of chicken
and then sprinkle generously with the dry rub.
6. Heat a grill or grill pan, one with raised ridges, and cook each
chicken piece by laying it on the grill or pan just long enough to
make the distinctive grill marks. Transfer the chicken to a baking
sheet and bake in the oven until it is golden brown and cooked
through, at least 20 minutes on each side. The brining will ensure
that the chicken is moist and tender.
Secret Recipe Tip: The Accent can be substituted for another brand
of monosodium glutamate, which can usually be found where herbs and
spices are sold.
Food for Thought: You can omit the beef soup base, just increase
the total amount of chicken soup base to 1 teaspoon.
Serves 4 to 5