Brown Sugar Rubbed Chicken
Serving Size: 4
Total Time: 22 minutes
Preparation: 10 minutes
Cook Time: 12 minutes
Total Fat6 g
4 Tyson® Boneless Skinless Chicken Breasts with Rib Meat or 4 Boneless Skinless Chicken Thighs
2 tablespoons brown sugar
1 tablespoon Tone’s® Paprika
1 teaspoon Tone’s® Onion Powder
1-1/2 teaspoons Tone’s® Salt
1 teaspoon Tone’s® Chili Powder
•Thaw Tyson® chicken breasts overnight in the refrigerator or microwave.
•Preheat grill to medium-high. Combine brown sugar and spices in resealable plastic bag. 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 brown sugar, 10-12 minutes or until done (internal temp 170⁰F).
Serving Suggestion: Serve chicken with corn bread, coleslaw and barbeque sauce for dipping. Refrigerate leftovers.
Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
4 peaches, seeded and sliced
¼ cup butter
½ cup brown sugar
¼ cup whiskey
Tone’s® Salt to taste
Tone’s® Red Pepper Flakes to taste
•Melt butter in a medium skillet over medium-high heat.
•Add sugar and dissolve. Next add whiskey and cook down, about 3-4 minutes.
•Add peaches and cook until soft. Season with Tone’s® Salt and Red Pepper Flakes to taste and serve with chicken.
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