A simple yet delicious one pan dinner with a flavorful twist incorporating coconut milk and Thai Curry paste.
My simple go-to brine recipe is 2.5 cups water + 2 tbsp kosher salt. Combine in a sauce pan and heat till salt is dissolved. Let cool, then pour brine over chicken, either in a deep bowl which allows for full submersion of the chicken, or in a gallon size Ziploc bag, and allow to sit in the fridge for a few hours. When ready, simply rinse chicken and pat dry, then use accordingly.