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chicken breasts chicken breasts gallon water kosher salt peppercorns honey sugar butter butter liquid hickory smoke garlic shallot Barbecue Rub kosher salt pepper
Viewed: 86 - Published at: 9 years agoIngredients
- 4 chicken breasts or thighs, water (for brine), kosher salt, sugar, peppercorns, honey, bay leaf
- 4 chicken breasts or thighs
- 1 gallon water
- 1/2 cup kosher salt
- 1 tablespoon peppercorns
- 1 splash honey
- 1/2 cup sugar
- butter, liquid hickory smoke, Kansas City barbecue rub, garlic powder, whole shallot
- 2 tablespoons butter
- 1 tablespoon liquid hickory smoke
- 1 tablespoon garlic powder
- 1 whole shallot peeled and sliced in half
- 3 teaspoons Kansas City barbecue rub
- 1 teaspoon kosher salt
- 1 teaspoon pepper
Method
- Prepare a brining solution by adding the sugar, salt, peppercorns honey and bay leaf to a container or stock pot full of water. Place the chicken in the brine for 1 to 3 hours and refrigerate.
- After the brining process, rinse the chicken and season with the Kansas City Rub, salt, pepper and garlic powder.
- Heat the butter in a grill pan or 12'' cast iron skillet and after it melts, pour in the liquid smoke. When the pan gets hot and begins to smoke, saute the chicken for about 4 minutes on each side. Slice the shallot in half and place the two pieces in the pan or skillet. Meanwhile, preheat the oven to 350 degrees F.
- After sauteing the chicken, move it to the oven for another 10-14 minutes or until the chicken reaches an internal temperature of about 165 degrees. In the meantime, baste the chicken with the butter/liquid smoke mixture. Once cooked, then remove the chicken from the skillet and let it rest at room temperature for about 5 minutes and then serve.
