Chili and Brown Sugar Spice Rub Chicken

Chili and Brown Sugar Spice Rub Chicken is a flavorful and easy-to-make dish that’s perfect for a weeknight dinner. With its sweet and spicy rub, this chicken dish combines the heat of chili powder and the sweetness of brown sugar, creating a mouthwatering experience. The brown sugar also caramelizes the chicken, creating a juicy, flavorful, and slightly crispy exterior. This sheet pan meal, paired with sweet potatoes, comes together in just about 30 minutes, making it the ideal choice for busy evenings.

Why You’ll Love Chili and Brown Sugar Spice Rub Chicken

This recipe is all about convenience and flavor. It’s a one-pan meal, so cleanup is a breeze. The sweet potatoes, chicken, and red onions all roast together on a baking sheet, infused with the perfect balance of spice and sweetness from the rub. You’ll enjoy tender, juicy chicken with a hint of caramelization on the sweet potatoes. Whether you’re cooking for the family or meal prepping for the week, this dish is a winner.

Ingredients

The ingredient list for Chili and Brown Sugar Spice Rub Chicken is simple yet packed with flavor. Here’s what you’ll need:

• Sweet Potatoes: These provide a natural sweetness and a hearty texture to balance out the spicy chicken.
• Olive Oil: Adds moisture and helps the spices stick to the chicken and sweet potatoes.
• Kosher Salt & Pepper: Essential for seasoning the chicken and vegetables.
• Boneless, Skinless Chicken Breasts: This cut of chicken ensures a quick cook time and is perfect for absorbing the spice rub.
• Brown Sugar: Brings sweetness and helps with caramelization.
• Chili Powder: Adds a smoky heat to the spice rub.
• Paprika: Enhances the color and adds a mild, sweet heat.
• Cumin: Gives the dish an earthy, aromatic flavor.
• Garlic Powder: Offers a savory depth to the rub.
• Cayenne Pepper: Optional, but it intensifies the spice for a little extra kick.
• Fresh Parsley or Cilantro: A garnish that adds a fresh, bright flavor.

Alternative Ingredient Suggestions

• Sweet Potatoes: If you’re not a fan of sweet potatoes, you can substitute them with regular potatoes or butternut squash.
• Chicken Breasts: Boneless, skinless chicken thighs can be used in place of breasts for a richer, juicier result.
• Cayenne Pepper: Omit if you prefer a milder dish or substitute with a pinch of red pepper flakes.

Step-by-Step Instructions

1. Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with foil for easy cleanup.
2. Prepare the Sweet Potatoes: Peel and dice the sweet potatoes into 1-inch chunks. Spread them out on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then season with salt and pepper. Roast for 8-10 minutes.
3. Make the Spice Rub: In a small bowl, combine brown sugar, chili powder, cumin, paprika, garlic powder, and cayenne pepper (if using). Stir to combine.
4. Prepare the Chicken: While the sweet potatoes are roasting, pound the chicken breasts to an even thickness. Drizzle the chicken and onions with the remaining olive oil, then generously season both with salt and pepper.
5. Coat the Chicken with the Spice Rub: Coat both sides of the chicken breasts with the brown sugar spice rub. Be sure to apply a thick coating, especially on the side facing up.
6. Add Chicken to the Sheet Pan: After the sweet potatoes have roasted for 8-10 minutes, flip them over and add the chicken breasts and red onion wedges to the sheet pan.
7. Finish Baking: Bake for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender.
8. Rest the Chicken: Allow the chicken to rest for 5-10 minutes before slicing to keep the juices inside.
9. Serve and Garnish: Serve the chicken and sweet potatoes warm, garnished with fresh parsley or cilantro if desired.

Tips & Tricks

• Pounding the Chicken: To ensure even cooking, pound the chicken breasts to a uniform thickness. This will prevent the edges from overcooking while the center remains underdone.
• Check the Brown Sugar: The sugar in the rub can burn easily, so keep an eye on the chicken as it cooks, especially in the final minutes. Once the sugar starts to darken, it’s a sign that the chicken is done.
• Let the Chicken Rest: Allowing the chicken to rest after baking helps retain its juices, making it more moist and flavorful when you slice into it.

Pairing Ideas and Variations

• Side Dishes: Serve this dish with a fresh salad like an apple and spinach salad, or pair it with roasted Brussels sprouts or steamed broccoli for a complete meal.
• Sauces: A drizzle of balsamic glaze or a creamy avocado dressing can complement the spice rub, adding a cool contrast to the dish’s heat.
• Spicy Variation: Add extra cayenne pepper or a few dashes of hot sauce to the spice rub for those who love more heat.

Make-Ahead & Storage

This Chili and Brown Sugar Spice Rub Chicken is perfect for meal prepping. Store the leftovers in an airtight container in the refrigerator for up to 5 days. If you want to store it longer, freeze the chicken and sweet potatoes for up to 4 months. To reheat, simply bake it at 350°F (175°C) until warmed through.

This easy, flavorful dish is a crowd-pleaser and perfect for busy nights when you want something quick, healthy, and delicious. Enjoy the rich flavors of the brown sugar and chili rub with every bite!

Conclusion

Chili and Brown Sugar Spice Rub Chicken is a perfect balance of sweet, spicy, and savory flavors that will make your next meal unforgettable. This sheet pan dinner is not only quick and easy but also packed with vibrant flavors. Whether you’re making it for a weeknight dinner or prepping for the week ahead, it’s a reliable and delicious dish that everyone will love. With simple ingredients and minimal cleanup, this recipe will surely become a regular in your kitchen.

Frequently Asked Questions (FAQ)

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