Buttermilk-Brined Chicken

Updated at: Thu, 17 Aug 2023 05:11:25 GMT

Step 1

Combine the buttermilk, salt, garlic, and quartered shallot (or red onion) together in a large bowl or ziplock bag; if you’re using another liquid instead of buttermilk, also add 1 cup water. Season with pepper, add the chicken, and toss to coat. Leave it in the bag, refrigerated, for at least 1 hour and up to 24 hours (boneless, skinless thighs will take closer to 2 hours, but a bone-in breast should get the full 24).

Step 2

Preheat oven to 425F

Step 3

Remove the chicken from the brine and pat it dry; discard the brine. Place the chicken on a rimmed baking sheet along with the onions and roast until the chicken is golden brown and cooked through, 25 to 35 minutes (closer to 25 minutes for those boneless, skinless thighs; closer to 35 for those bone-in breasts), and the onions are tender and starting to caramelize at the edges (if the onions are left on there a little longer, that’s okay).

Step 4

Serve the chicken with the onions alongside, sprinkling everything with blackened seasoning or za’atar and squeezing lime or lemon juice over it all.

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Makes leftovers

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