Brine:

1. In a 4 quart pot or storage container whisk together water, soy sauce, brown sugar, salt, garlic, thyme, rosemary, parsley, and black peppercorn until the salt has dissolved.
2. Add chicken breast to the brine, cover, and refrigerate for 6-8 hours.
3. After brining period, remove breast from the brine and pat dry with a paper towel to remove excess moisture.
4. Reserve brined chicken for preparation in the refrigerator.

Seasoning & Cooking:

1. Begin to preheat the grill by lighting charcoal. Allow the coals to stop burning and turn white. This should take about 10-15 minutes.
2. In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG.
3. On a plate or wire rack lined baking tray, season chicken with spice mixture on all sides.
4. Place chicken breasts on the grill skin side down and cook for 3-4 minutes, then turn 45 degrees, and cook for another 3-4 minutes.
5. Flip the chicken and cook for 3-4 minutes, then turn 45 degrees, and cook for an additional 3-4 minutes.