Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar, tightly packed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp fresh cracked black pepper
  • 0.25 tsp cayenne pepper
  • 1 cup BBQ sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp honey

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. If uneven, gently pound the thicker end to ensure even cooking.
  2. Mix the smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne. Generously coat all sides of the chicken, pressing the spices into the meat. Let sit at room temperature for 45 minutes to dry-brine.
  3. Preheat your oven to 400°F (200°C). Prepare the glaze by whisking together the BBQ sauce, apple cider vinegar, Dijon mustard, and honey.
  4. Heat 1 tbsp of oil in a skillet over medium high heat until it shimmers and wisps of smoke appear. Sear the chicken for 3 minutes per side until a dark, caramelized crust forms.
  5. Brush a thick layer of the sauce mixture over the top of each breast. Transfer the skillet to the oven and bake for 10-15 minutes until the internal temperature reaches 160°F (71°C) and the sauce is tacky.
  6. Remove from heat and let the chicken rest for 5 minutes to allow carry-over cooking to reach 165°F (74°C) and for juices to redistribute.