A moist, flavorful Baked BBQ Chicken Breast recipe that has an easy dry-rub seasoning and a maple chipotle BBQ sauce! You can use this foolproof method for baked chicken with any store-bought or homemade barbecue sauce.
In a small saucepan whisk together the sauce ingredients: ketchup, maple syrup, molasses, apple cider vinegar, minced chilis in adobo sauce, Worcestershire sauce, dry mustard, onion powder and garlic powder.
Bring to a boil over medium heat and then reduce heat to low and simmer for 15 minutes to marry the flavors. Set aside.
Season & Cook the Chicken:
In a small bowl combine all ingredients under “For the Chicken” through black pepper (paprika, brown sugar, garlic powder, onion powder, chipotle powder, kosher salt, and black pepper).
Dry chicken with a paper towel and place on a clean plate.Sprinkle seasoning generously over both sides of the chicken.
Heat your large cast iron skillet or oven-proof pan over medium heat. When the pan is hot, add 2 Tablespoons of canola oil and heat the oil until it shimmers.
Add chicken to the pan. Brown both sides. This will take 3-5 minutes per side.
Brush sauce generously over both sides of meat and place in preheated oven. After 5 minutes brush additional sauce over chicken and check for doneness. Chicken is done when an instant-read thermometer reads 165°F.
Let chicken rest for 5 minutes.
Easy Sautéed Red Kale:
Gently cook over medium heat 1.5 Tablespoon minced garlic and 1 Tablespoon minced fresh ginger in 1 Tablespoon canola oil until the garlic is just starting to brown.
Add chopped kale (1 bunch or ~4 cups) to the pan and toss to coat. Add ~ ½ cup water to the bottom of the pan and stir. Squeeze the juice of ½ lemon over kale and stir. Kale will be done in 1-2 minutes.
Notes
Yield – Serves 4-6 depending on portion size.Flavor Tips – Don’t skip the searing, this locks in moisture and adds flavor.Variations –Use store-bought bbq sauce for an easier and faster meal.Storage – Store in an airtight container in the refrigerator for up to 1 week.The bbq sauce recipe is from Feb/March 2013 Fine Cooking Magazine. (RIP)