Express Hickory Chicken

• 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

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.

chicken breasts, chicken breasts, gallon water, kosher salt, peppercorns, honey, sugar, butter, butter, liquid hickory smoke, garlic, shallot, barbecue rub, kosher salt, pepper

Taken from food52.com/recipes/26673-express-hickory-chicken (may not work)