Scale

For the Ginger Chicken:

4 boneless skinless chicken breasts, pounded evenly and brined (see below)

1 tablespoon melted butter or olive oil

2 teaspoons ground ginger

1 teaspoon kosher salt

½ teaspoon freshly-cracked black pepper

½ teaspoon garlic powder

½ teaspoon smoked paprika

For the Confetti Peach Salsa:

2 medium peaches, pitted and diced

1 jalapeño, cored and finely chopped

½ cup finely chopped fresh cilantro

⅓ cup finely chopped red bell pepper

⅓ cup finely chopped red onion

Juice and zest of 1 lime

Pinch of ground ginger and kosher salt

Brine the Chicken: Fill a large bowl with 1 quart warm water and ¼ cup kosher salt. Stir until dissolved. Submerge chicken breasts for 15 minutes. Rinse, pat dry, and set aside. Skip this step if chicken is pre-brined.
Heat the Oven: Preheat oven to 450°F and lightly grease a baking dish.
Season the Chicken: Place chicken breasts in a single layer. Brush both sides with melted butter or olive oil. In a small bowl, whisk ginger, salt, pepper, garlic powder, and paprika. Sprinkle evenly over chicken.
Bake the Chicken: Roast for 15–18 minutes, depending on thickness, until the chicken reaches 165°F at the thickest point.
Rest the Chicken: Remove from oven, cover loosely with foil, and rest for 5–10 minutes.
Prepare the Salsa: While the chicken bakes, stir together peaches, jalapeño, cilantro, bell pepper, red onion, lime juice, lime zest, ginger, and salt. Adjust to taste.
Serve and Enjoy: Slice the baked ginger chicken, top generously with peach salsa, and serve warm.