1 lb Chicken Breast or Thighs

3 cups Water

3/2 TBSP Salt

1/2 TBSP Rosemary

1/2 TBSP Paprika

1/2 TBSP Garlic Powder

1/2 TBSP Black Pepper

1/4 TBSP Cumin

1 TBSP Olive Oil

Defrost chicken.

Prepare brine by adding 1 TBSP of sea salt to the container.

Mix in 3 cups of water until the sea salt dissolves completely.

Place chicken into container and ensure they are submerged completely.

Brine for 8-12 hours.

Mix 1/2 TBSP salt, rosemary, paprika, garlic powder, black pepper, and 1/4 TBSP cumin.

Remove chicken from brine and pat dry until no longer soaked/dripping.

Butterfly slice chicken breasts to less than 1” thick.

Arrange chicken on baking pan.

Drizzle and spread 1/2 TBSP olive oil on both sides of chicken.

Rub in seasoning mix on both sides.

Drizzle with another 1/2 TBSP olive oil.

Preheat oven to 450F, then drop temperature to 400F.

Bake chicken for 30 minutes at 400F or until internal temperature reaches 165F.

Remove chicken from oven and let sit for 15 minutes.

Serve with leftover sauce from baking pan.