2 cups buttermilk
5 cloves garlic, peeled and smashed
1 tablespoon kosher salt
1 tablespoon sugar
1 1/2 teaspoons paprika
Freshly ground black pepper
3-4 boneless, skinless chicken breasts
1 tablespoon olive oil
1. Whisk together buttermilk, garlic, salt, sugar, paprika, and black pepper. Place chicken in shallow container or ziptop bag and pour buttermilk over chicken. Refrigerate for 2 to 24 hours.
2. Heat oven to 425*F. Remove chicken from brine, shake off excess, and arrange in baking dish. Drizzle with 1 tablespoon oil then sprinkle with addition paprika and salt if desired. Roast 25 to 30 minutes or until chicken is browned and done.
This recipe is from Life is Great. It’s another that was okay, but nothing amazing. I think it might have been better if I’d grilled the chicken instead of baking it, but that’s something to try next time.
Shown here with Creamy Lemon Pasta with Spinach and Tomatoes.