Pechuga de pollo jugosa al horno

Ingredientes

• 3 teaspoons brown sugar, ((for keto - use a brown sugar substitute))
• 1 1/2 teaspoons paprika (smoked or sweet)
• 1 teaspoon chili powder (or 1/2 teaspoon cayenne pepper, optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoons salt (for extra flavor use seasoned salt, Adobo, or chicken salt (if using add additional 1/2 teaspoon) )
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cracked black pepper, (to taste)
• 4 large chicken breasts
• 1 tablespoon olive oil
• 3 tablespoons butter
• 2 cloves garlic (minced or finely chopped)
• 2 teaspoons parsley (fresh, chopped )
• 1/2 teaspoon dried parsley

Preparación

1. 1

   Preheat oven to 425°F | 220°C (standard oven) or 390°F | 200°C (fan forced/convection).

2. 2

   Pound each chicken breast to 0.8-inch | 2cm at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking.

3. 3

   Combine sugar, paprika, chili, herbs, salt, powders and pepper. Set aside.

4. 4

   Line a baking pan with aluminum foil. Transfer chicken to the pan, drizzle with the oil, and rub seasoning into the chicken to evenly coat.

5. 5

   Bake chicken in preheated oven for 16 minutes. Broil (grill) on high heat during the last 2 minutes until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.

6. 6

   Remove pan from oven, transfer chicken to serving plates, and let rest for 5 minutes before serving.

7. 7

   OPTIONAL STEP: While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove pan from heat. Stir in parsley, then pour the butter mixture into pan juices, stirring well to combine all of the flavors.

8. 8

   To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.