Ingredients
cooking spray
2 lb chicken breasts, boneless
10 cups water
¼ cup garlic salt, preferably Lawry’s
⅔ cup olive oil
1 tsp liquid smoke
1 tsp soy sauce
1 tsp honey
1 tsp salt
1 chicken bouillon, powdered or crumbled
1 tsp ground black pepper
1 tsp dried rosemary
1 tsp dried basil
1 tsp dried oregano
½ tsp dried marjoram
½ tsp onion powder
¼ cup Accent seasoning, or any similar product
½ cup green beans, potatoes, or carrots, cooked to your preference
Preparation
Dissolve the salt into a large mixing bowl with water.
Submerge the chicken in the salted water, cover the bowl with cling wrap, and transfer to a chilled area for at least 2 hours, no more than 4 hours. If you have a brine injector or syringe, you can also inject roughly 1 cup of the brine around the chicken before submerging.
Grease a roasting tray with cooking spray and preheat the grill to 350 to 360 degrees F. Then, preheat the oven to 360 degrees F.
Mix the olive oil, liquid smoke, soy sauce, and honey together in a bowl.
In another bowl, combine the accent seasoning, chicken bouillon, marjoram, rosemary, onion powder, black pepper, oregano, and basil.
Rinse the soaked chicken with cold water and pat them dry. Brush the liquid smoke mixture around the chicken and season heavily with the prepared spice mix.
Grill the chicken pieces for approximately 3 to 5 minutes per side until evenly grilled, then transfer to the greased roasting tray and into the oven.
Roast for roughly another 3 to 5 minutes, until the chicken is cooked through. Baste with the liquid smoke mixture while roasting.
Serve with some green beans, potatoes, and carrots, and enjoy!
