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BBRRR chicken

  • 1000 g Salt Water, warm
  • Raw Chicken Breasts
  • Garlic Butter
    • 25 g Unsalted Butter, melted
    • 4 Garlic Cloves, minced
  • Seasoning
    • 1/2 t Paprika
    • 1/2 t Medium-Grain Salt
    • 1/2 t Black Peppercorn, ground
  1. Preheat oven to 450ºF (232ºC).
  2. Brine chicken. Add water and salt to large bowl. Mix. Add chicken breasts. Brine for 15-30 minutes. Remove the chicken from brine. Pat dry with paper towels.
  3. Mix garlic butter. Mix butter and garlic together in a small bowl.
  4. Roast chicken. Arrange brined chicken on greased sheet pan. Brush garlic butter evenly on both sides. Season chicken evenly with seasonings. Roast 20 minutes at 450ºF until cooked.
  5. Rest chicken. Transfer the chicken to a clean plate. Tent with aluminum foil. Rest 5-10 minutes.
Can I brine the chicken in advance?

Yes, brine the chicken by covering the bowl and refrigerating for up to 6 hours.

Background

Pronounced with a voiced bilabial trill. BBRRR chicken is so named for the Brine-Brush-Rub-Roast-Rest method. Ideal for green leaf salad, chicken salad, sandwiches, and anywhere you may substitute rotisserie chicken.

  1. Martin, Ali. "Baked Chicken Breasts.". Gimme Some Oven. 18 May 2015. ↩