Pechugas de pollo al horno con salsa barbacoa, jugosas y perfectas

Ingredientes

• 4 boneless, skinless chicken breasts (about 6-8 oz each, pounded to even thickness)
• 1 cup high-quality BBQ sauce
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 2 tablespoons olive oil

Preparación

1. 1

   Preheat your oven to 400°F (200°C) and place a rack in the upper third. Pat the chicken breasts completely dry with paper towels.

2. 2

   Season both sides of the chicken generously with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne.

3. 3

   Heat the olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Sear the chicken for 3-4 minutes per side until a deep golden-brown crust forms. Work in batches if necessary to avoid crowding the pan.

4. 4

   In a small bowl, whisk together the BBQ sauce and brown sugar. Reduce the heat to low, then brush the top of each seared breast generously with the sauce mixture. Reserve about 1/4 cup of the sauce for later.

5. 5

   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C).

6. 6

   Remove the skillet from the oven and let the chicken rest for 5 minutes. While it rests, warm the reserved BBQ sauce.

7. 7

   Brush the warmed sauce over the rested chicken for a final glossy coat. Slice against the grain and serve immediately.