Kenji’s Secret for the Juiciest Chicken Breast

Ingredients

• 0.5 cup Dried Oregano (reconstituted in brine)
• 1 tsp Kosher Salt (for brine and seasoning)
• 1 cup Water (hot, for rehydrating oregano)
• 4 pcs Garlic Cloves (peeled)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 0.25 cup Fresh Parsley (chopped)
• 0.25 cup Fresh Cilantro (chopped)
• 2 tbsp Red Wine Vinegar
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 cup Mayonnaise (full‑fat, store‑bought or homemade)
• 4 pcs Chicken Breast Cutlets (about 6 oz each, pounded to even thickness)
• 1 tsp Olive Oil (for drizzling) (optional, for finishing)

Instructions

1. Rehydrate Dried Oregano

   Combine 1 cup hot water, 1 tsp kosher salt, and 0.5 cup dried oregano in a bowl. Stir and let sit for 30 minutes until the oregano is soft.

   Time: PT35M

2. Make Garlic‑Oil Paste

   Place peeled garlic cloves in a mortar, add a pinch of salt, and grind into a paste. Drizzle in 2 tbsp olive oil while grinding until smooth and emulsified.

   Time: PT10M

3. Combine Chimichurri Base

   Add the garlic‑oil paste to the rehydrated oregano. Stir in chopped parsley, cilantro, 2 tbsp red wine vinegar, 0.5 tsp black pepper, and a pinch of salt. Mix until well combined.

   Time: PT5M

4. Divide Sauce

   Spoon half of the chimichurri into a small bowl for serving later. Reserve the other half for the mayonnaise marinade.

   Time: PT2M

5. Create Mayonnaise‑Chimichurri Marinade

   In a separate bowl, whisk together 0.25 cup mayonnaise and the reserved chimichurri until smooth.

   Time: PT5M

6. Coat Chicken

   Pat the chicken cutlets dry. Using your hands, slather each piece with the mayo‑chimichurri mixture, ensuring an even coating on all sides.

   Time: PT5M

7. Marinate

   Cover the coated chicken and refrigerate for at least 4 hours, up to 24 hours, to let flavors penetrate.

   Time: PT4H

8. Preheat Skillet

   Place a cast‑iron skillet over medium‑high heat and let it heat for about 5 minutes until a drop of water sizzles and evaporates.

   Time: PT5M

9. Cook Chicken

   Add the marinated chicken to the hot skillet. Cook 5‑6 minutes per side, or until the internal temperature reaches 150 °F (65 °C). The mayo creates a golden‑brown crust without burning.

   Time: PT12M

10. Rest Chicken

    Transfer the cooked chicken to a plate and let rest for 5 minutes. This allows juices to redistribute and the temperature to even out.

    Time: PT5M

11. Serve

    Slice the chicken if desired, drizzle with the reserved chimichurri sauce, and finish with a light drizzle of extra‑virgin olive oil.

    Time: PT2M

Nutrition Facts

Calories

320

Protein

30 g

Carbohydrates

2 g

Fat

18 g

Fiber

1 g