Express Hickory Chicken

Name: Express Hickory Chicken
Ingredients: 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

15 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

After the brining process, rinse the chicken and season with the Kansas City Rub, salt, pepper and garlic powder.
3

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.
4

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.