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Spice-Rubbed Chicken

Source of Recipe


Better Homes and Gardens



List of Ingredients



• ¼ cup packed brown sugar
  
• 2 Tbsp paprika
  
• 2 tsp salt
  
• 2 tsp ground coriander
  
• 1 tsp ground black pepper
  
• 1 tsp garlic powder
  
• ½ tsp cayenne pepper
  
• 16 skinless, boneless chicken breast halves (about 5 pounds)
  
• 2 Tbsp cooking oil
  






Instructions



1. For spice rub:
   In small bowl, combine brown sugar, paprika, salt, coriander, black pepper, garlic powder, and cayenne pepper. Brush chicken with oil. Sprinkle chicken with spice rub on both sides. With fingers, gently rub in spice mixture. Arrange on two 15x10x1-inch baking pans. Refrigerate chicken for 15 minutes.
   Preheat oven to 400° F.
   
   
2. Bake chicken breasts, one pan at a time, uncovered, for 18 to 20 minutes or until no longer pink (170° F). Refrigerate second pan of chicken, covered, while baking the first pan.
   
   
3. Let chicken stand 30 minutes to cool.
   Individually wrap chicken breasts in waxed paper. Divide wrapped chicken among two large freezer bags, removing as much air as possible from bags. Label and freeze up to 4 months. Thaw before using.
   
   Makes 16 chicken breasts.
   
   
   • QUICK THAW
   Thaw in the microwave at 30% power (medium-low) for 4 to 5 minutes for one chicken breast, turning once. Increase time by 3 to 4 minutes for each additional chicken breast.