Pechuga de pollo al horno jugosa

Ingredientes

• 4 boneless (skinless chicken breasts, pounded to even thickness)
• 1 tablespoon melted unsalted butter or olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly-ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Optional: Fresh herbs like thyme or rosemary for garnish
• 1/4 cup Kosher salt for brining
• 1 quart warm water for brining

Preparación

1. 1

   Brine chicken: Prep for Brining: (If your chicken is pre-brined, skip to step 2.) In a large bowl, dissolve 1/4 cup kosher salt in 1 quart of warm water. Submerge the chicken breasts for 15 minutes to brine. If you're planning ahead, you can cover and refrigerate for up to 6 hours. After brining, rinse the chicken with cold water and pat dry with paper towels.

2. 2

   Preheat oven: Set your oven to a hot 450°F and get out a large baking dish ready for the chicken.

3. 3

   Season chicken: Brush the chicken with melted butter or olive oil (this helps give a golden finish). Mix the salt, pepper, garlic powder, and smoked paprika in a bowl, then sprinkle over the chicken breasts evenly.y.

4. 4

   Bake the chicken for 16-18 minutes, or until the internal temperature hits 165°F. If you like a crispier top, broil on high for the last few minutes.

5. 5

   Rest: Once done, let the chicken rest on a plate, tented with foil for 5 minutes then serve.