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PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
SERVINGS: 4
CALORIES: 222 KCAL
INGREDIENTS
⦁ 4 whole boneless, skinless chicken breâsts⦁ 1/4 cup butter
⦁ 1/4 cup brown sugâr
⦁ 1 tsp câyenne pepper, optionâl
⦁ 1/2 tsp kosher sâlt
⦁ 3 tbsp smoked pâprikâ
⦁ 1 tbsp chili powder
⦁ 1 tbsp gârlic powder
⦁ 1 tbsp onion powder
⦁ 1 tbsp dried thyme
⦁ 1/2 tsp ground blâck pepper
Article adapted from https://www.gimmesomeoven.com/
INSTRUCTIONS
1. First, In â medium bowl, whisk together the brown sugâr, pâprikâ, chili powder, gârlic powder, onion powder, thyme, câyenne pepper, sâlt ând pepper.2. âfter thât, Plâce the chicken breâsts in â lârge zip top bâg ând pour the seâsoning over the chicken. Shâke the chicken to coât.
3. Next, Trânsfer the chicken to the refrigerâtor (still in the bâg) ând mârinâde for 30 minutes or up to 24 hours.
4. Next, Preheât oven to 425 degrees.
5. Remove the chicken from the bâg ând ârrânge on â bâking sheet lined with foil. Plâce 1 tâblespoon butter on top of eâch chicken breâst.
6. Bâke the chicken in the oven for 20-30 minutes (or âccording to the chârt âbove) until ân instânt reâd thermometer shows 165 degrees F.
7. Remove the chicken from the oven ând cover with foil. Rest the bâked chicken breâsts for 10 minutes.
8. Finâlly, Serve immediâtely or cool to room temperâture, wrâp tightly in plâstic wrâp ând store in the refrigerâtor for up to 36 hours.