Brown Sugar Spiced Baked Chicken

167 posts in 2013 and I still have so much more to share with you. I didn't get to share my doughnut recipe or Granny Gallaher's tea cakes. I totally forgot about all of the interesting chicken salad recipes I use and most of my bread recipes. We have a ton of family recipes that I never had a chance to type up.



But today is not the day for those recipes because it is new recipe night!

We decided to try our new recipe a day early this week. I actually made this last night but didn't have time to get on the computer after dinner.

Aaron and I have been trying to spend more time together after Bailey goes to bed so I only have nap time to get all of my computer time in. (That includes checking e-mails and social media and of course Pinterest.)

I've tried to plan some meals for this month that are lower in fat and that means using lean meats, less oil, and less cheese when possible. I thought this meal fit the bill. It's baked so there's no oil (unless you count a little spray oil on the baking sheet) and the spices give it plenty of flavor.

Since the chicken is rubbed with a brown sugar spice mixture it's kind of like barbecue. I chose to serve it with some baked beans to continue the barbecue feel of the meal, and macaroni and cheese for the kids (Aaron and Bailey) and a salad for myself.

The chicken is beyond simple. It's mostly hands off, marinating in the spice rub and then baking in the oven. No fuss but totally delicious. I know the title says spiced but it's not actually spicy because there's no cayenne pepper in the spice rub, only paprika. Mmmm.

Brown Sugar Spiced Baked Chicken

Source: Rachel Schultz (rachelschultz.com)

4 boneless, skinless chicken breasts, trimmed of fat
1/4 cup brown sugar
2 Tbsp paprika
1 tsp oregano
1 Tbsp garlic powder
1/2 tsp salt
1/2 tsp pepper

In a small bowl combine the brown sugar, paprika, oregano, garlic powder, salt, and pepper.

Mix with a fork until combined.

Lay out the chicken on a large plate. Sprinkle about half of the spice mixture over the chicken and rub gently to distribute it evenly.

Turn the chicken and sprinkle the remaining spice mixture over the other side of the chicken.

Massage the spices into the chicken and make sure the entire surface of each chicken breast is coated in the mixture.

Your fingers will likely look like this when you finish.

Cover the chicken with plastic wrap and refrigerate for 1-3 hours (or overnight if you have the time).

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil and spray lightly with vegetable oil spray.

Arrange the chicken on the baking sheet and bake for 20-25 minutes, until the chicken is cooked through.

Let rest for 10 minutes before slicing.

Slice the chicken with a sharp knife.

As I said we had ours with some baked beans and I had a salad.

I chopped and saved the leftovers to serve over lettuce for lunch today.

The chicken went perfectly with some cranberries and a little honey mustard.