Chicken breast – the most difficult chicken part to cook. However, when done right and done well, it can be the most perfect bite of chicken ever.
Some time ago, I had some apple-BBQ wings and had been thinking of other kinds of BBQ sauces since. I decided on maple syrup, but also wanted to spice things up with heat because it is so cold out in the winter. [It reached 0F (~-18C) outside today.] With some heat in the guts, one would feel warmer right? And so I went ahead with my plan to make a spicy maple BBQ sauce for the chicken. I wanted it thick, sweet and flavorful, and it definitely was every bit of that.
Alternative: For a less spicy version, use only 1/8 teaspoon of paprika and chili powder. The chicken can also be cooked on the grill, instead of on the stove and in the oven.
Ingredients for Marinade
- 1/8 teaspoon cumin, lightly crushed (may substitute for cumin powder)
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/8 teaspoon black pepper powder
- 1/8 teaspoon white pepper powder
- 1/8 t allspice
- 1/8 teaspoon cayenne pepper
- 1 tablespoon Worchestershire sauce
- 2 tablespoons ketchup
- 2 tablespoons maple syrup
Ingredients (serves 2)
- 1 chicken breast, cut into halves
- 1/2 tablespoon canola oil
Add all the ingredients for the marinade in a bowl and mix to combine.
Add the chicken breast halves to the bowl and coat liberally with the marinade.
Cover the bowl with plastic wrap and leave in the fridge for at least an hour to marinate.
When ready to cook, preheat the oven to 350F. When the oven is heated, heat up an all-metal frying pan to medium-high heat and add the canola oil to the pan.
Sear each side of chicken for 30 to 45 seconds, until browned. Transfer the frying pan to the oven for 7 to 12 minutes, depending on the size of the breasts. [Or, use a meat thermometer and check that the meat is at least 160F. It will continue cooking after coming out of the oven too.]
Plate and serve.