Brown Sugar Rubbed Chicken Recipes

Steps:

• Preheat grill to medium-high. Combine sugar and spices in a resealable plastic bag. Wash hands. Add chicken to bag, one piece at a time, shaking to coat. Transfer to plate. Spray on both sides with nonstick cooking spray. Wash hands.
• Grill chicken, turning frequently to avoid burning sugar, 10 to 12 minutes or until done (internal temp 170°F).
• Tip: To substitute Tyson Individually Fresh Frozen Boneless, Skinless Chicken Breasts, rinse off ice glaze and pat dry before placing in bag with spices and increase cooking time by about one-third.

Steps:

• Preheat grill to medium-high heat. Combine sugar and spices in a resealable plastic bag. Wash hands. Add chicken to bag, one piece at a time, shaking to coat. Transfer to plate. Spray on both sides with nonstick cooking spray. Wash hands.
• Grill chicken, turning frequently to avoid burning sugar, 10 to 12 minutes or until done (internal temperature 170° F).
• Serving Suggestion: Serve chicken with corn bread, coleslaw and barbecue sauce for dipping. Refrigerate leftovers.
• Tip: To substitute Individually Frozen Boneless, Skinless Chicken Breasts, rinse off ice glaze and pat dry before placing in bag with spices and increase cooking time by about one-third.

Steps:

• Melt butter in a skillet over medium heat. Stir in garlic and cook until slightly brown, about 2 minutes. Add chicken and season with salt and pepper. Cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle brown sugar over chicken and cook until melted into the chicken, about 5 minutes. Remove chicken to a plate and keep warm.
• Stir together water and cornstarch in a small bowl. Pour into the skillet and increase heat to medium-high. Cook and stir, picking up all the little bits from the pan, until thickened, 3 to 5 minutes. Serve over the chicken.

Steps:

• Combine brown sugar, paprika, salt, chili powder, garlic powder, onion powder, dry mustard, black pepper, cayenne, and cinnamon in a small airtight container. Seal and store in a cool, dark place until ready to use.