I can't remember where I found this recipe. Maybe on Facebook, because I just cut and pasted it into my Evernote account.
It didn't turn out quite as juicy as the first time I made it ... and I blame my wife. She said, "it needs another five minutes". It didn't. It was still juicy, but it was dry on the outside. This was done in a Wagner 1891 - "11 3/8 Inch Fat Free Fryer", which up until a week ago, had a handle. Oh well, it still works.
Here's the recipe:
1. Brine your chicken in a solution of 1 tbsp. salt and 2 tbsp. sugar in 2 cups of room temperature water. Stir the mixture until dissolved. Soak your chicken for 30 to 60 minutes. Any longer, and your chicken may be too salty.
2. Pat dry.
3. Apply the oil and spices of your choice to your chicken. We like garlic and pepper. Rub your spices in. (I used olive oil, salt, pepper and McCormick's Chicken Seasoning
4. Preheat your oven to 350°F. Heat your grill pan to medium-high heat for 8 minutes.
5. Brush oil onto the pan. I used I used PAM. Should have used more olive oil, which is what I did the first time.
6. Sear your chicken for 2 minutes. Flip, sear for 2 more minutes. I do it for one minute, then do a quarter turn for the second minute, so it gets the diamond sear marks.
7. Remove pan from heat. Add 2 ice cubes to your pan (if you like your chicken perfect). Yep. That's what I do.
8. Bake for 18 to 20 minutes. 20 is plenty. Don't listen to your spouse.
9. For the perfect chicken, let it rest for 5 minutes.
It didn't turn out quite as juicy as the first time I made it ... and I blame my wife. She said, "it needs another five minutes". It didn't. It was still juicy, but it was dry on the outside. This was done in a Wagner 1891 - "11 3/8 Inch Fat Free Fryer", which up until a week ago, had a handle. Oh well, it still works.
Here's the recipe:
1. Brine your chicken in a solution of 1 tbsp. salt and 2 tbsp. sugar in 2 cups of room temperature water. Stir the mixture until dissolved. Soak your chicken for 30 to 60 minutes. Any longer, and your chicken may be too salty.
2. Pat dry.
3. Apply the oil and spices of your choice to your chicken. We like garlic and pepper. Rub your spices in. (I used olive oil, salt, pepper and McCormick's Chicken Seasoning
4. Preheat your oven to 350°F. Heat your grill pan to medium-high heat for 8 minutes.
5. Brush oil onto the pan. I used I used PAM. Should have used more olive oil, which is what I did the first time.
6. Sear your chicken for 2 minutes. Flip, sear for 2 more minutes. I do it for one minute, then do a quarter turn for the second minute, so it gets the diamond sear marks.
7. Remove pan from heat. Add 2 ice cubes to your pan (if you like your chicken perfect). Yep. That's what I do.
8. Bake for 18 to 20 minutes. 20 is plenty. Don't listen to your spouse.
9. For the perfect chicken, let it rest for 5 minutes.