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. ‍Plug in the George Foreman grill and allow it to come to the proper temperature. The light on the grill will turn green to indicate it is ready.
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 brined chicken with spice mixture on all sides.
4. Open the lid and place the chicken onto the grill. Close the lid, and give a slight press to ensure and even sear.
5. Cook the chicken breasts for 5 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).