My guests often ask me how I make such delicious and moist chicken. The secret is in the brine!
Grill over moderate heat. Be careful to not cook over too high heat as the sugars in the brine will cause the chicken to brown too quickly. Once the chicken is well-browned, you can continue to cook it on low heat or on the warming rack with a closed grill.
Note 1: While the amount of salt and MSG appears high, remember that most remains in the left over and discarded brine.
Note 2: The basic brine of salt and water also makes tender pork chops that brine in a short 20 minutes. Add other seasonings such as a teaspoon of sugar and some chopped garlic.
Recipe provided by Christopher Koetke, Corporate Executive Chef, Ajinomoto Health & Nutrition North America, Inc.
Photo of brining chicken courtesy of Flickr user Ryan Anderson
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