Why This Recipe Works

This simple chicken recipe teaches kids how even a 30-minute brine in salt water can change the flavor—and the texture—of meat. Kids will also have to take the temperature of each chicken breast to ensure that it is fully cooked, which provides a great opportunity to practice using an instant-read thermometer. To accurately temp the chicken, they should insert the tip of the thermometer into the center of the thickest part of each chicken breast. After dinner, kids can use the instant-read thermometer to measure the temperature of other items around the kitchen, such as cold, warm, and hot running water from the faucet; a mug of hot cocoa; milk or juice from the refrigerator; ice water; and ice cream (make sure they clean the thermometer probe after each use).

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Before You Begin

You can serve the chicken with your favorite sauce instead of the chimichurri, if you like. If you have leftover chimichurri sauce, you can spoon it on top of steak, fish, vegetables, eggs, or more chicken.

Instructions

For the chicken: In large bowl, whisk water and salt until salt dissolves. (This mixture of salt and water is called a brine.)

Place 4 chicken breasts in brine and refrigerate for 30 minutes. Wash your hands.

For the chimichurri sauce: Place parsley, cilantro, garlic, salt, and pepper flakes (if using) in food processor. Lock lid into place. Hold down pulse button for 1 second, then release. Repeat until all ingredients are roughly chopped, about five 1-second pulses. Remove lid and use rubber spatula to scrape down sides of bowl.

Add oil and vinegar to processor bowl. Lock lid back into place and pulse until mixture is evenly combined, about 5 pulses. Remove lid and carefully remove processor blade (ask an adult for help). Transfer sauce to small bowl. Set aside. (Chimichurri sauce can be refrigerated in airtight container for 2 days.)

Line large plate with paper towels. Remove chicken from brine and place on paper towel–lined plate. Discard brine. Use more paper towels to pat chicken dry. Sprinkle pepper evenly over all 4 chicken breasts. Wash your hands.

In 12-inch nonstick skillet, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Use tongs to carefully place chicken breasts in skillet. Cook until browned on first side, 6 to 8 minutes.

Use clean tongs to flip chicken breasts and cook until chicken registers 165 degrees on instant-read thermometer, 6 to 8 minutes (ask an adult for help). Turn off heat.

Use clean tongs to transfer cooked chicken to serving platter. Let rest for 5 minutes. Serve with chimichurri sauce.