Brined chicken with herbs and garlic
A simple brined chicken that gets its flavor from the Kirkland Mediterranean sea salt and whatever dried herbs and garlic you have on hand. The brine keeps the meat moist and tender through quick cooking, perfect for a tired weeknight when you want something that tastes like you tried.
About 420 calories a serving, 52 g protein, 4 g carbohydrate, 21 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.
To buy
- 1 pound chicken breasts or thighs
From your shelf
- 2 tablespoons Mediterranean sea salt
Staples
- 2 cups water
- 4 cloves garlic
- 1 teaspoon dried oregano
- 2 tablespoons oil
- to taste salt
- to taste pepper
- Dissolve 2 tablespoons Mediterranean sea salt in 2 cups water with 4 smashed garlic cloves and 1 teaspoon dried oregano. Submerge two chicken pieces in the brine and let sit at room temperature for 20 minutes while you finish prep.
- Remove chicken from the brine and pat dry with paper towels. Heat 2 tablespoons oil in a large skillet over medium-high until shimmering.
- Add the chicken skin-side down if using thighs, and cook until golden, about 5 minutes; flip and cook until the second side is golden and the thickest part reaches 165°F (74°C), about 8 more minutes for breasts or 10 for thighs. Season with salt and pepper to taste.
Note Swap dried oregano for any dried herbs you have: thyme, basil, or Italian seasoning. Leftovers keep three days refrigerated and are good in sandwiches or grain bowls. Serve with roasted vegetables or a simple green salad.
On the label
MEDITERRANEAN SEA SALT.
Kirkland Signature, seasoning mixes, salts, marinades & tenderizers, serving 1.2 g, package 26 oz/737 g. Ingredients as printed on the label.
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Cooks as salt. Half of it left? Use up the salt.