Sichuan Dry Rub Roast Chicken Breast
Tender, juicy chicken breast roasted with a rich, spicy dry rub. Only 30 minutes required, including prep and cooking. {Gluten-Free}
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
- Sea salt
- 1 tablespoon olive oil
Sichuan Dry Rub (*Footnote 1)
- 1 tablespoon brown sugar
- 1 tablespoon Chinese chili flakes (or paprika powder for less spiciness)
- 1 teaspoon freshly ground Sichuan peppercorns
- 2 teaspoons garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon cumin powder
Instructions
- Generously sprinkle salt on both sides of the chicken breasts. Let marinate at room temperature for 15 to 30 minutes, or covered and placed in the fridge for up to 6 hours.
- Mix all the ingredients for the Sichuan dry rub in a small bowl.
- Preheat oven to 500 degrees F (260 C). Line a baking sheet with parchment paper.
- Thoroughly pat chicken breasts dry with paper towel. Brush a thin layer of oil onto the chicken. Sprinkle both sides with dry rub and transfer to the lined baking sheet. Transfer into the oven and set the oven temperature to 450 F.
- Bake until a thermometer inserted reads 160 F (*Footnote 2), or until the juice runs clear when you insert a knife into the thickest part of the chicken, about 15 minutes for smaller pieces and 20 minutes for larger ones.
- Transfer the chicken to a plate and let it rest for 5 minutes. Serve hot as a main.
- You can store the leftover chicken in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat using microwave or a 350 F oven.
Notes
- You will have quite a bit of dry rub left after you cook this recipe. You can use what’s left over to roast a whole chicken using my other recipe.
- The inner temperature of the chicken will continue to rise as you rest the chicken, and will reach the FDA-recommended 165F.
Nutrition
Serving: 1chicken breast, Calories: 217kcal, Carbohydrates: 1.9g, Protein: 36.3g, Fat: 6.1g, Cholesterol: 109mg, Sodium: 292mg, Fiber: 0.1g, Sugar: 1.3g