Recipe Instructions:
Ingredients
680 g chicken breasts 4 pieces
For brining
1.2 l water warm but not boiling
2 Tbsp salt
Seasoning
1 tsp garlic powder
1 tsp paprika
1 tsp dried oregano
1 Tbsp brown sugar optional but helps for browning and moisture
1/2 tsp black pepper
1/2 tsp salt optional as brining will make chicken salty
25 g butter melted, or olive oil
For spice, add chili powder/cayenne powder!
Instructions
Make a Brine
Combine warm water and salt in a large dish, stirring it until the salt dissolves.
Make sure to use a container that will fit all the chicken and fits within your fridge.
Brine the Chicken Breast
Transfer the chicken to the brine, ensuring it's fully submerged. You can brine the chicken for a minimum of 15 minutes, though I highly recommend several hours (up to 4 hours), covered in the fridge if you have the time.
If you brine the chicken breasts for 2+ hours, it can be a good idea to rinse the chicken to remove excess salt. However, be careful when doing this to avoid bacteria spreading across your kitchen.
Pound the Chicken Breasts
Once the chicken has brined, remove it from the salt solution and pat dry with paper towels.
Transfer the chicken to a large Ziplock bag and, using a meat mallet (or a potato masher or rolling pin), gently tenderize the chicken and even out the pieces of chicken, so they’re even in thickness (around 0.75 inches).
Season Them
In a small bowl, combine all the spices, brown sugar (if using), and melted butter or oil, and stir well. Then, either pour the marinade into the bag to cover the pieces or rub each piece liberally before transferring it to a baking dish.
Bake the Chicken Breast
Bake the chicken for around 15-18 minutes at 425ºF/220ºC (or 400ºF/200ºC fan-assisted). Optionally, turn on the broiler for a few minutes at the end to brown the top more.
Larger chicken breasts (10oz+/285g+) will take between 20-25 minutes to cook, so use a meat thermometer for the most accurate results.
To ensure the chicken is properly cooked, use a thermometer to insert in the thickest part of the chicken. The internal temperature must reach 165ºF/75ºC to be safe to eat.
Remove the chicken from the oven and let it rest for 5-8 minutes, loosely covered with foil. This will allow the juices to resettle.
