Blancs de poulet juteux cuits au four

Ingrédients

• 4 8 oz boneless skinless chicken breasts
• 1 1/2 Tbsp light brown sugar
• 1 tsp dark chili powder
• 1 tsp salt (or seasoned salt)
• 1 tsp lemon pepper
• 1 tsp granulated garlic or garlic powder
• 1 tsp paprika
• 1 tsp dried thyme, oregano or tarragon
• 1/2 tsp onion powder
• 1/4-1/2 tsp cayenne (adjust to taste)
• 1 Tbsp olive oil (plus additional as needed)

Préparation

1. 1

   Preheat oven to 425°F. Using an oven safe grill pan, broiler pan or line a baking sheet with foil. Spray liberally with cooking spray.

2. 2

   Use a meat mallet to pound the thickest portion of each chicken breasts into even thickness. (This will ensure the chicken cooks evenly.) Pat dry with a paper towel.

3. 3

   In a small bowl, whisk together brown sugar, chili, salt, lemon pepper, garlic, paprika, thyme, onion powder and cayenne.

4. 4

   Drizzle chicken pieces on both sides with oil. Sprinkle both sides evenly with seasoning rubbing into the chicken pieces. Place on prepared pan.

5. 5

   Bake uncovered for 18-20 minutes or until juices run clear. (Internal temperature of 165°F)

6. 6

   Rest for 5 minutes, slice and serve.