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  • 4 Boneless Chicken Breasts
  • (brine) 1/2 gallon water
  • 1/2 cup kosher salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp onion powder
  • 1/4 cup brown sugar
  • 1/2 tbsp. oregano
  • 1/2 tsp. black pepper
  • 1/4 tsp. cayenne
  • 1/2 tsp. pickling spice
  • 1/2 tsp. celery salt
  • 1/2 jalapeno, minced
  • (Chimichurri Sauce)1/4 cup olive oil
  • 1/8 cup lemon juice
  • 1/8 cup sherry or red wine vinegar
  • 1/4 cup minced onion
  • 1/2 tbsp. minced garlic
  • 1/4 cup chopped fresh parsley
  • 1/2 tbsp. fresh oregano, chopped
  • 1/4 tsp. red chile pepper, dried
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • Source Customer Submission


Whisk all ingredients for the brine in cool water until incorporated. Place chicken breast in brine overnight or 2 hours. While the chicken is brining, make the chimichurri sauce. To make the chimichurri, combine all ingredients for the chimichurri sauce. Rest for at least 2 hours. This is best if prepared overnight. The parsley may be added just before use to preserve its color. Once the chicken has brined long enough, pat it dry, and dredge it in a little bit of flour. Sauté it in a hot pan with just a little bit of oil. If it starts getting too dark in the pan before its done cooking, you can finish cooking it in a 300 degree oven. Cook until it reaches an internal temperature of 165 degrees, and then serve with your prepared chimichurri sauce.