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Learn why you should always brine, bring to room temperature and rest your chicken! 


- 2 chicken breasts

- 1 quart of water

- 4 heaping TBSP of salt

- seasonings as desired


  1. Dissolve salt in water and submerge chicken breasts in the brine solution. Refridgerate for at least 1 hour, but not more than 4. 
  2. Thirty minutes before cooking, remove the chicken from the refridgerator, rinse and pat dry. 
  3. Season chicken as desired and roast at 375F for 20 minutes or until a thermometer reads 165F. 
  4. Rest chicken for at least 5 minutes before cutting. 
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