Tender Broiled Chicken Breast

I've been really wanting to get down how to make really tender chicken. Obviously when it comes to eating healthy chicken breast is a great way to get in your protein, and when done right it is delicious! I finally figured out my new go-to chicken recipe for when I'm not tossing it on the grill. 

The secret?! BRINE & BROIL. 

I always baked my chicken and it came out way to dry, and when I tried to pan sear it I still never got it as moist as I wanted. This chicken was amazing!!! 

You will need:

• Chicken breasts (preferably not thin cut). 
• Olive oil
• Salt (iodized table salt is fine here). 
• Your favorite rub - I used a Kinders BBQ this time... but you could use any kind you wanted for flavor!

Directions:

• Open up your pack of chicken breasts and trim off the majority of the fat. 
• Using a meat mallet or just your hands if you don't have one, press the chicken breast in its thickest part to try and even out the height across the breast. 

• Brine the chicken - simply lay the chicken breasts in a bowl, cover with warm water and dump about 1/4-1/2 cup table salt in the bowl. Use a spoon to spread the salt around and let the chicken sit for up to 30 minutes. The longer the better but if you've only got 15 no big deal.
  
• When you've only got about 5 minutes left on brining the chicken, preheat your oven to BROIL 450'.  

• Remove chicken from water and lay on a cutting board or easily cleanable plate. 
• Use an olive oil mister or simply drizzle some on the front and back of each breast and use your hands to really coat the chicken. 
• Sprinkle your rub / seasoning on top of the chicken breasts and coat as thick as you want. 

• Move your chicken breasts to a foil lined baking dish and put in the oven. 
• Set your timer for 17 minutes. You want the chicken to be around 180' in the thickest part so at 17 minutes check the temperature using a meat thermometer and keep in the oven until at 180' checking every minute or two after the 17 minute mark. 
• As soon as you remove the chicken from the oven cover the whole baking dish in a piece of tin foil and let sit for 10 minutes. 
  • If you don't have any foil just make sure you don't cut for 10 minutes as this allows the chicken to hold in the moisture, covering it holds in more with the steam but is not absolutely necessary. 

• Slice up, dice up, or leave whole and ENJOY!