KFC Grilled Chicken

By BlueSchmoo

After baking the chicken for 20 minutes on each side, you're ready to dive into your own 8-piece bucket of delicious indoor grilled chicken that's as tasty as the fried stuff, but without all the fat.

Ingredients

• 8 cups water
• 1/4 cup salt
• 2 teaspoons MSG (see Tidbits)
• 1 small whole chicken, cut up (8 pieces)
• 1/4 cup vegetable oil
• 1/4 teaspoon liquid smoke
• 1/4 teaspoon soy sauce
• 2 teaspoons all-purpose flour
• 1/4 teaspoon salt
• 3/4 teaspoon chicken bouillon powder (Knorr brand is best)
• 1/4 teaspoon beef bouillon powder (Knorr brand is best)
• 1/4 teaspoon coarse grind black pepper
• 1/4 teaspoon crushed dried rosemary
• 1/4 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 1/8 teaspoon garlic powder

Preparation

Step 1

1. Dissolve the salt and MSG in the water to make the marinade (brine). Add the chicken, cover and chill for exactly 2 hours.

2. When the chicken has marinated, rinse each piece of 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.

3. Combine all of the ingredients for the seasoning in a small bowl. Sprinkle the seasoning over the oiled side of each piece of chicken, then flip each piece, brush with oil again and sprinkle on more seasoning.

4. Preheat your oven to 350 degrees F, or 325 degrees F 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 the oil begins to smoke, place the 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 chicken and bake for another 20 minutes, or until the surface of the chicken is golden brown, and the chicken is cooked through.