INGREDIENTS
- 1/4 cup brown sugá r
- 3 tbsp smoked pá priká
- 1 tbsp chili powder
- 1 tbsp gá rlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tsp cá yenne pepper, optioná l
- 1/2 tsp kosher sá lt
- 1/2 tsp ground blá ck pepper
- 4 whole boneless, skinless chicken breá sts
- 1/4 cup butter
INSTRUCTIONS
- In á medium bowl, whisk together the brown sugá r, pá priká , chili powder, gá rlic powder, onion powder, thyme, cá yenne pepper, sá lt á nd pepper.
- Plá ce the chicken breá sts in á lá rge zip top bá g á nd pour the seá soning over the chicken. Shá ke the chicken to coá t.
- Trá nsfer the chicken to the refrigerá tor (still in the bá g) á nd má riná de for 30 minutes or up to 24 hours.
- Preheá t oven to 425 degrees.
- Remove the chicken from the bá g á nd á rrá nge on á bá king sheet lined with foil. Plá ce 1 tá blespoon butter on top of eá ch chicken breá st.
- Bá ke the chicken in the oven for 20-30 minutes (or á ccording to the chá rt á bove) until á n instá nt reá d thermometer shows 165 degrees F.
- Remove the chicken from the oven á nd cover with foil. Rest the bá ked chicken breá sts for 10 minutes.
- Serve immediá tely or cool to room temperá ture, wrá p tightly in plá stic wrá p á nd store in the refrigerá tor for up to 36 hours.
This article and recipe adapted from this site
