Sticky Oven Barbeque Chicken

This formula was resulting from a hankering for BBQ, however on a day that was too cold to even consider heading outside and fire up the flame broil. Its snappy, idiot proof thus delightful. The earthy colored sugar in the rub will consume on your heating sheet a smidgen, however don't fear! The chicken stays overall quite delicious while the sugar caramelizes similar to it would on a smoker or flame broil. It's not extravagant, its not fashionable however damn is it acceptable.

 

In the event that you needed to keep this paleo/refined sugar free you could sub earthy colored sugar for Coconut Sugar and it would give you a similar flavor. You'd likewise need to ensure you bought a Sugar Free BBQ sauce, for example, Tessemaes (there are a large number of alternatives for better bar-b-que.)

 

This formula was delightful all alone with a side of Mac and some cooked veggies, yet it would be stunning diced and tossed on a pizza, cut and packed into a sandwhich or even cold onto a serving of mixed greens.

 

 

Ingredients:

• 1/2 Teaspoon chili powder
• 2 Teaspoons dark brown sugar
• 1/2 Teaspoon kosher salt
• 1/2 Teaspoon onion powder
• 1/2 Teaspoon black pepper
• 2 boneless skinless chicken breasts
• About1/3 cup of your favorite bbq sauce (We love Sweet Baby Rays and it’s what I used for this recipe.)
• 1/2 Teaspoon garlic powder (PLEASE dont get it confused with garlic salt.)
• 1/2 Teaspoon paprika

 

  

Instructions

1. Preheat your oven to 375 Degrees and line a rimmed baking sheet with nonstick foil or use a silicone baking mat. (click for details on the tools I use Ride or Die Kitchen Tools: The Basics.
2. Place your chicken breasts on a plate and pat dry with a papertowel all over so that the seasoning can adhere better. In a small bowl, add brown sugar, salt, pepper, garlic powder, onion powder, paprika, and chili powder. Mix well. Begin rubbing the chicken on the top and sides- you may have to press the rub in when you first begin.
3. Keep pressing the spice rub in and rubbing on the tops and sides, then flip the chicken over and continue with the bottom. Use ALL the rub. Be patient and let it become pretty sticky. (If you are rubbing your chicken ahead of time, place some plastic wrap over the plate and refridgerate for at least 30 min before baking.)
4. Place the chicken on your baking sheet and bake for 10 minutes. After 10 minutes pull your chicken out and carefully brush it with a thin layer of BBQ sauce all over the top and sides. I use a silicone brush, but a spoon would work just as well. Place the chicken back into the oven for another 10 minutes. After the 10 minutes are up, brush with another thin layer of bbq sauce. Place the chicken back into the oven for 10 more minutes (for a total of 30.) When you remove the chicken after the 30 minutes it may look like my last photo- the burned marks on the pan are from the sugars in the bbq sauce and the rub, but the bottom of your chicken will not be burnt.
5. Remove the chicken from the pan and let it rest for 5 minutes before slicing. You’re welcome to add more bbq sauce, but in my opinion it’s pretty perfect.

 

 

 

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