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Spice-Rubbed Chicken

Yield: 16 chicken breasts
Prep 15 mins Bake 400°F 18 mins Cool 30 mins
Spice-Rubbed Chicken
Ingredients
  • 1/4  cup  packed brown sugar
  • 2  tablespoons  paprika
  • 2  teaspoons  salt
  • 2  teaspoons  ground coriander
  • 1  teaspoon  ground black pepper
  • 1  teaspoon  garlic powder
  • 1/2  teaspoon  cayenne pepper
  • 16  skinless, boneless chicken breast halves (about 5 lbs.)
  • 2  tablespoons  cooking oil
Directions

1. For spice rub, in small bowl combine brown sugar, paprika, salt, coriander, black pepper, garlic powder and cayenne pepper. Brush chicken with oil. Sprinkle chicken with spice rub on both sides. With fingers, gently rub in spice mixture. Arrange on two 15x10x1-inch baking pans. Refrigerate chicken for 15 minutes. Preheat oven to 400 degrees F.

2. Bake chicken breasts, one pan at a time, uncovered, for 18 to 20 minutes or until no longer pink (170 degrees F). (Refrigerate second pan of chicken, covered, while baking the first pan.)

3. Let chicken stand 30 minutes to cool. Individually wrap chicken breasts in waxed paper. Divide wrapped chicken among two large freezer bags, removing as much air as possible from bags. Label and freeze up to 4 months. Thaw and use for Chicken Noodle Toss with Greens, or other recipes.

4.

From the Test KitchenQuick Thaw:
  • Thaw in the microwave at 30% power (medium-low) for 4 to 5 minutes for one chicken breast, turning once. Increase time by 3 to 4 minutes for each additional chicken breast. Makes 16 chicken breasts.
Nutrition Facts (Spice-Rubbed Chicken)
  • cal. (kcal) 202,
  • Fat, total (g) 4,
  • chol. (mg) 82,
  • sat. fat (g) 1,
  • carb. (g) 5,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 34,
  • vit. A (IU) 1409,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 12,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 373,
  • Potassium (mg) 363,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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