recipe

Salt does more than just change the flavor of food—it can also change the texture (and the juiciness) of cooked meat.

safety
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 1 hour
yield
  • Serves 4

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Prepare Ingredients

Chicken

2 quarts
water
½ cup
table salt
4 (6- to 8-ounce)
boneless, skinless chicken breasts
¼ teaspoon
pepper
2 tablespoons
extra-virgin olive oil

Chimichurri Sauce

1 cup
fresh parsley leaves
1 cup
fresh cilantro leaves
1
garlic clove, peeled
½ teaspoon
table salt
¼ teaspoon
red pepper flakes (optional)
½ cup
extra-virgin olive oil
2 tablespoons
red wine vinegar

Gather Cooking Equipment

Chicken

Large bowl
Whisk
Large plate
Paper towels
12-inch nonstick skillet
Tongs
Instant-read thermometer
Serving platter

Chimichurri Sauce

Food processor
Rubber spatula
Small bowl
1
 
2 quarts
water
½ cup
table salt

In large bowl, whisk water and salt until salt dissolves.

 
2
 
4 (6- to 8-ounce)
boneless, skinless chicken breasts

Place 4 chicken breasts in brine and refrigerate for 30 minutes. Wash your hands.

 
3
 
1 cup
fresh parsley leaves
1 cup
fresh cilantro leaves
1
garlic clove, peeled
½ teaspoon
table salt
¼ teaspoon
red pepper flakes (optional)

Place parsley, cilantro, garlic, salt, and pepper flakes (if using) in food processor. Lock lid into place. Hold down pulse button for 1 second, then release. Repeat until all ingredients are roughly chopped, about five 1-second pulses. Remove lid and use rubber spatula to scrape down sides of bowl.

 
4
 
½ cup
extra-virgin olive oil
2 tablespoons
red wine vinegar

Add oil and vinegar to processor bowl. Lock lid back into place and pulse until mixture is evenly combined, about 5 pulses. Remove lid and carefully remove processor blade (ask an adult for help). Transfer sauce to small bowl. Set aside. (Chimichurri sauce can be refrigerated in airtight container for 2 days.)

 
5
 
¼ teaspoon
pepper

Line large plate with paper towels. Remove chicken from brine and place on paper towel–lined plate. Discard brine. Use more paper towels to pat chicken dry. Sprinkle pepper evenly over all 4 chicken breasts. Wash your hands.

 
6
 
2 tablespoons
extra-virgin olive oil

In 12-inch nonstick skillet, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Use tongs to carefully place chicken breasts in skillet. Cook until browned on first side, 6 to 8 minutes.

 
7
 

Use clean tongs to flip chicken breasts and cook until chicken registers 165 degrees on instant-read thermometer, 6 to 8 minutes (ask an adult for help). Turn off heat.

 
8
 

Use clean tongs to transfer cooked chicken to serving platter. Let rest for 5 minutes. Serve with chimichurri sauce.