Oven Baked Chicken Breasts
Servings
Description
Tender, juicy, spice-rubbed baked chicken breasts made with a five-step brine, brush, rub, roast, and rest method. High protein, meal-prep friendly, and endlessly customizable.
Ingredients
- 1 large whole chicken breast about 500g, sliced flat through the middle into 4 even pieces
- 8 tablespoons olive oil 2 tablespoons per piece, split between both sides
- 4 small cubes frozen or very cold butter about 1 teaspoon per piece
- 4 teaspoons ginger paste 1 teaspoon per piece, split between both sides
- 4 teaspoons garlic paste 1 teaspoon per piece, split between both sides
Spice mix (per piece, split between both sides):
- 4 teaspoons black pepper 1 teaspoon per piece
- 4 teaspoons red chili flakes 1 teaspoon per piece
- 4 teaspoons turmeric powder 1 teaspoon per piece
- 4 teaspoons garam masala 1 teaspoon per piece
- 4 teaspoons coriander powder 1 teaspoon per piece
- 4 teaspoons Himalayan pink salt or salt of choice 1 teaspoon per piece
Instructions
- Brine. Fill a large bowl halfway with cold water. Stir in a generous pinch of salt and add ice cubes. Submerge the chicken breasts and brine for 15 minutes, or cover and refrigerate for up to 6 hours. If your chicken is pre-brined, skip this step.
- Wash, dry, and slice. Rinse the chicken under cold water and pat completely dry. Place flat on a cutting board, rest your palm on top, and slice horizontally through the middle to make 4 even pieces.
- Poke. Prick all 4 pieces deeply on both sides with a fork or multi-needle tenderizer.
- Prep the tray. Line a baking tray with parchment paper. Arrange the 4 pieces flat with space between them.
- Season side one. Rub 1/2 teaspoon each of ginger and garlic paste onto the top of each piece. Sprinkle 1/2 teaspoon of each spice (pepper, chili flakes, turmeric, garam masala, coriander, salt) evenly over each piece. Drizzle 1 tablespoon olive oil over each. Top each with a cube of frozen butter. Rub everything in thoroughly with your hands.
- Season side two. Flip all 4 pieces. Repeat the exact same process on the other side with the remaining pastes, spices, and oil. Rub in thoroughly.
- Roast. Preheat oven to 170°C (340°F). Bake for 30 minutes without opening the door.
- Rest. Remove from the oven and let the chicken rest on the tray for 5 minutes.
- Slice and serve. Slice against the grain into thick strips and serve warm.
Notes
- Brining time: 15 minutes is the minimum. Up to 6 hours in the fridge is fine. Do not brine longer than 6 hours or the texture turns spongy.
- Butter must be frozen or very cold. Softened butter will slide off and pool on the tray.
- Oven temperatures vary. If yours runs hot, start checking at 25 minutes.
- Storage: Airtight container in the fridge for up to 4 days, or freezer for up to 2 months.
- Reheating: 150°C (300°F) covered with foil for 10 minutes.
- Spice adjustments: Reduce the red chili flakes if cooking for kids or lower heat tolerance.
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