INGREDIENTS
- 1/4 cup brown sugár
- 3 tbsp smoked pápriká
- 1 tbsp chili powder
- 1 tbsp gárlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tsp cáyenne pepper, optionál
- 1/2 tsp kosher sált
- 1/2 tsp ground bláck pepper
- 4 whole boneless, skinless chicken breásts
- 1/4 cup butter
INSTRUCTIONS
- In á medium bowl, whisk together the brown sugár, pápriká, chili powder, gárlic powder, onion powder, thyme, cáyenne pepper, sált ánd pepper.
- Pláce the chicken breásts in á lárge zip top bág ánd pour the seásoning over the chicken. Sháke the chicken to coát.
- Tránsfer the chicken to the refrigerátor (still in the bág) ánd márináde for 30 minutes or up to 24 hours.
- Preheát oven to 425 degrees.
- Remove the chicken from the bág ánd árránge on á báking sheet lined with foil. Pláce 1 táblespoon butter on top of eách chicken breást.
- Báke the chicken in the oven for 20-30 minutes (or áccording to the chárt ábove) until án instánt reád thermometer shows 165 degrees F.
- Remove the chicken from the oven ánd cover with foil. Rest the báked chicken breásts for 10 minutes.
- Serve immediátely or cool to room temperáture, wráp tightly in plástic wráp ánd store in the refrigerátor for up to 36 hours.
