Ingredients:

  • 4 cups (950 ml) water
  • 1/4 cup (55 g) kosher salt
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon (6 g) garlic powder
  • 1 teaspoon (2 g) black peppercorns, crushed
  • 4 boneless, skinless chicken breasts (about 6-8 oz / 170-225g each)
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 ml) lemon juice
  • 1 teaspoon (5 g) paprika
  • 1/2 teaspoon (2.5 g) garlic powder
  • 1/4 teaspoon (1.25 g) black pepper
  • 1/4 teaspoon (1.25 g) onion powder
  • 1/4 teaspoon (1.25 g) dried thyme
  • Pinch of salt

Instructions:

  1. Combine brine ingredients in a large bowl or zip-top bag. Add chicken breasts, ensuring they are fully submerged. Refrigerate for at least 30 minutes (or up to 2 hours).
  2. Preheat oven to 375°F (190°C).
  3. Remove chicken from brine and pat completely dry with paper towels.
  4. In a small bowl, mix olive oil, lemon juice, paprika, garlic powder, black pepper, onion powder and thyme. Brush the mixture evenly over both sides of each chicken breast.
  5. Place seasoned chicken breasts in the prepared baking dish, making sure they are not overlapping.
  6. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Use a meat thermometer to check.
  7. Remove from oven and let the chicken rest for 5-10 minutes before slicing and serving.