Ingredients
For the Chicken
1 tablespoon fine sea salt, plus more as needed
2 tablespoons plain whole-milk yogurt or whey
4 cups cold water
4 boneless, skinless chicken breasts (about 2 pounds)
¼ cup unsalted butter (½ stick), melted, or olive oil
2 tablespoons onion powder
1 tablespoon garlic powder
2 teaspoons chipotle powder
1 teaspoon black pepper
For the Miso-garlic Sauce
¼ cup unsalted butter (½ stick), cubed
4 garlic cloves, peeled and minced
1 tablespoon lemon zest
½ teaspoon black pepper
1 tablespoon red miso
2 tablespoons lemon juice
2 tablespoons minced scallions or chives
Directions
Step 1
Heat oven to 425 degrees. Line a 9-by-13-inch high-heat baking dish with aluminum foil. In a large bowl, stir 1 tablespoon salt and the yogurt into 4 cups cold water. (The brine helps the chicken retain its moisture, for juicier breasts.) Add the chicken and let sit for 15 minutes.
Step 2
In a small bowl, mix together butter, onion powder, garlic and chipotle powders, and black pepper until they form a paste.
Step 3
After 15 minutes, drain the breasts, discarding liquid. Pat dry, transfer to the baking dish, and spread the paste all over the chicken.
Step 4
Roast until the top is golden brown and the chicken reaches an internal temperature of 165 degrees, about 30 minutes. If chicken is darkening too quickly, tent loosely with foil. Let the chicken cool, covered, for 5 minutes. Reserve the pan juices.
Step 5
About 10 minutes before the chicken is done, prepare the miso-garlic sauce: In a medium saucepan, melt the butter over medium-low heat. Remove from the heat and stir in garlic, lemon zest, black pepper and miso. Return to the heat and add the lemon juice and 2 tablespoons water, then mix until a velvety sauce forms. Remove from heat and stir in the reserved pan juices from the chicken. Taste and season with salt as needed.
Step 6
To serve, either slice the chicken breasts across the grain or keep them whole. Pour the sauce over the chicken and garnish with the minced scallions or chives. Serve immediately.
