Smoky Garlic Butter Grilled Chicken

Ingredients

• 2 lb Chicken (approximate weight (e.g., 4-6 thighs or breasts))
• 1 L Water (for brine)
• 45 g Salt (for brine)
• 20 g Sugar (for brine)
• 5 g MSG (optional, for brine)
• 1 Bay leaf (for brine)
• 6 Peppercorns (for brine)
• 4 Garlic cloves (crushed, for brine)
• 2 tbsp Oil (for marinade)
• 2 tbsp Water (for marinade)
• 1 tbsp Milk powder (for marinade)
• 1 tsp Light soy sauce (for marinade)
• 2 tbsp Mild red chilli powder (for marinade)
• 1 tsp Smoked paprika (for marinade)
• 2 tsp Garlic powder (for marinade)
• 1 tsp Onion powder (for marinade)
• 1.5 tsp Black pepper (for marinade)
• 0.5 tsp White pepper (for marinade)
• 0.5 tsp Oregano (for marinade)
• 0.5 tsp Parsley (for marinade)
• 1 tsp Sugar (for marinade)
• 1 tsp Salt (for marinade)
• 2 tbsp Butter (melted, for glaze)
• 1 tsp Garlic powder (for glaze)
• 1 tsp Garlic granules (for glaze)
• 0.5 tsp Onion powder (for glaze)
• 0.5 tsp Smoked paprika (for glaze)
• 0.25 tsp Mild red chilli powder (for glaze)
• 0.25 tsp Black pepper (for glaze)
• 0.5 tsp Parsley (for glaze)
• Oregano (pinch, for glaze)
• MSG (pinch, optional, for glaze)
• 3 drops Light soy sauce (for glaze)
• Sugar (pinch, for glaze)

Steps

1. 1

   Prepare the brine by combining 1L water, 45g salt, 20g sugar, 5g MSG (if using), 1 bay leaf, 5–6 peppercorns, and 4 crushed garlic cloves in a large container.

2. 2

   Submerge the chicken in the brine and refrigerate for 4 to 6 hours.

3. 3

   Remove the chicken from the brine and pat it completely dry with paper towels.

4. 4

   In a small bowl, whisk together the marinade ingredients: 2 tbsp oil, 2 tbsp water, 1 tbsp milk powder, 1 tsp light soy sauce, 2 tbsp mild red chilli powder, 1 tsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 1½ tsp black pepper, ½ tsp white pepper, ½ tsp oregano, ½ tsp parsley, 1 tsp sugar, and 1 tsp salt.

5. 5

   Coat the chicken thoroughly with the marinade, then refrigerate overnight to allow the flavors to penetrate.

6. 6

   Preheat your air fryer to 200°C (400°F).

7. 7

   Place the chicken in the air fryer basket and cook for 12 minutes.

8. 8

   Flip the chicken pieces over and brush them with a little additional butter or oil.

9. 9

   Air fry for another 10 to 12 minutes until the chicken is lightly charred and cooked through (internal temperature of 165°F/74°C).

10. 10

    Prepare the garlic butter glaze by mixing 2 tbsp melted butter, 1 tsp garlic powder, 1 tsp garlic granules, ½ tsp onion powder, ½ tsp smoked paprika, ¼ tsp mild red chilli powder, ¼ tsp black pepper, ½ tsp parsley, a pinch of oregano, a pinch of MSG (if using), 2–3 drops light soy sauce, and a pinch of sugar.

11. 11

    Warm the glaze mixture for 30 seconds (in the microwave or on the stove) and brush it over the hot chicken immediately after removing it from the air fryer.

12. 12

    Let the chicken rest for 2 minutes, then brush with the remaining glaze once more before serving.

Notes

The milk powder in the marinade helps create a beautiful crust and aids in browning. Resting the chicken between glaze applications ensures a thick, flavorful coating.

Nutrition per serving

• main
• chicken
• air fryer
• high protein
• dinner
• meal prep
• garlic butter