Description
Chili and brown sugar spice rub chicken brings together heat and sweetness in a way that keeps everyone coming back for seconds, with the rub creating a flavorful crust that seals in all the juices. Your chicken turns golden and tender on the inside while staying crispy outside, making it perfect for weeknight dinners or weekend gatherings.
Ingredients
Scale
Protein and Vegetables:
- 1.5 to 2 pounds boneless skinless chicken breasts
- 1.5 to 2 pounds sweet potatoes
- 1 large red onion
Cooking Fat:
- 4 tablespoons olive oil
Seasonings and Spices:
- 0.33 to 0.5 cup brown sugar
- 2 to 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 to 2 teaspoons paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
- kosher salt
- freshly ground black pepper
Garnish:
- 2 to 3 tablespoons fresh parsley or cilantro
Instructions
- Heat your oven to 425°F and line a baking sheet with foil if that makes cleanup easier for you.
- Spread your 1.5 to 2 pounds of diced sweet potatoes across the sheet, drizzle them with 2 tablespoons of olive oil, and sprinkle with salt and pepper before roasting for 8 to 10 minutes at 425°F.
- While those potatoes roast, combine ⅓ to ½ cup packed brown sugar, 2 to 3 tablespoons chili powder, 2 teaspoons cumin, 1 to 2 teaspoons paprika, ½ teaspoon garlic powder, and ¼ teaspoon cayenne pepper if you like heat into a bowl.
- Pound your 1.5 to 2 pounds of chicken breasts to an even thickness so they cook uniformly.
- Coat your chicken and 1 large red onion cut into thick wedges with the remaining 2 tablespoons of olive oil, season both with salt and pepper, then massage the spice rub all over the chicken pieces.
- Remove the sweet potatoes from the oven at 425°F and arrange your seasoned chicken and red onion on the sheet around them.
- Return everything to the oven at 425°F for 18 to 22 minutes, checking that your chicken reaches 165°F internally and your sweet potatoes turn tender.
- Set your chicken aside for 5 to 10 minutes so the juices redistribute before you slice it.
- Top your finished dish with 2 to 3 tablespoons of fresh minced parsley or cilantro if that appeals to you.
Notes
- Pound your chicken breasts to an even thickness so they cook through at the same rate as each other, preventing dry edges and raw centers.
- Toast your spice rub ingredients in a dry skillet for a minute before mixing if you want deeper, more complex flavors in the finished dish.
- Check your chicken’s internal temperature with a meat thermometer at the thickest part to ensure it reaches 165°F without overcooking the meat.
- For a vegetarian version, swap the chicken for thick-cut tofu or cauliflower steaks, reducing the roasting time to 15-18 minutes since they cook faster than poultry.
- Prep Time: 10 minutes
- Cook Time: 26-32 minutes
- Category: Roasted Chicken
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 335 kcal
- Sugar: 11 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg