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Dry-Rub Chicken with Honey Barbecue Sauce
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Dry-Rub Chicken with Honey Barbecue Sauce

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 - 4
Author Pam - For the Love of Cooking

Equipment

  • Ovenproof Cast-Iron Skillet
  • Small Saucepan

Ingredients

Chicken:

  • 2 boneless skinless chicken breasts cut in half
  • Paprika to taste
  • Steak or chicken seasoning, to taste (I used Montreal Steak Seasoning)
  • Garlic powder to taste
  • Sea salt and freshly cracked pepper to taste
  • 1 tbsp olive oil

Honey Barbecue Sauce:

  • ½ cup of ketchup
  • Juice of 1 lemon
  • 2 tbsp cider vinegar
  • 2 tbsp honey
  • 3 cloves of garlic minced
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Season the chicken by cutting each chicken breast in half. Season both sides of the chicken pieces with paprika, steak (or chicken) seasoning blend, garlic powder, sea salt, and freshly cracked pepper, to taste.
  • Place on a plate, then cover it with plastic wrap. Refrigerate for a few hours.
  • Remove the chicken from the refrigerator 20 minutes before cooking.
  • Preheat the oven to 375 degrees.
  • Prepare the sauce by combining the ketchup, lemon juice, cider vinegar, honey, minced garlic, sea salt, and freshly cracked pepper to taste in a small saucepan.
  • Bring the sauce to a simmer over medium-low heat, and cook for 15 minutes, stirring often.
  • Cook the chicken by heating the olive oil in an ovenproof cast-iron skillet over medium-high heat. Place the chicken into the hot skillet and cook for 3 minutes, or until golden brown.
  • Flip the chicken over and slather the pieces with the barbecue sauce, then place the ovenproof cast-iron skillet in the preheated oven.
  • Bake the chicken for 15-20 minutes, or until cooked through.
  • Let the chicken rest for 3-5 minutes before serving.
  • Serve with extra sauce if desired.  Enjoy.