This was a quick and easy Cooking Light recipe that we all enjoyed. I adapted the dry-rub to work with what I had on hand and it turned out super flavorful. I liked the sauce – it was simple and delicious. I served this chicken with the Garlic-Parmesan Grilled Corn on the Cob and the Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins for a tasty and healthy meal.
Cut each chicken breast in half. Season both sides of the chicken pieces with the paprika, steak (or chicken) seasoning, garlic powder, sea salt and freshly cracked pepper, to taste. Place on a plate then cover with plastic wrap. Refrigerate for a few hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.
Preheating 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, together in a small skillet. Bring the sauce to a simmer over medium low heat; cook for 15 minutes, stirring often.
Heat an ovenproof skillet that has been coated in cooking spray 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 evenly with the barbecue sauce then place into the preheated oven. Bake for 15-20 minutes, or until chicken is cooked through. Let the chicken rest for 3-5 minutes prior to serving. Serve with extra sauce if desired. Enjoy.