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Categories:
cinnamon cayenne onion powder garlic kosher salt sour orange juice orange juice pomegranate molasses brown sugar butter
Viewed: 76 - Published at: 4 years agoIngredients
- 2 bone-in chicken breasts
- For the spice rub:
- 1 tablespoon cinnamon
- 1 tablespoon cayenne
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3/4 tablespoon kosher salt
- For the sauce:
- 1/2 cup sour orange juice
- 1/2 cup blood orange juice
- 1/4 cup pomegranate molasses
- 1/4 cup brown sugar
- 1 tablespoon butter
Method
- Preheat the oven to 450 degrees.
- Combine the rub ingredients in a small bowl.
- Place a heatproof bakers' cooling rack on a 9x12" sheet pan, and top with the chicken breasts.
- Rub each breast with the spice mixture.
- Place the chicken into the oven and bake for 30 minutes, flipping once during the cooking process.
- While chicken is cooking, make the glaze or sauce.
- Combine all ingredients (except butter) in a medium saucepan over high heat, stirring occasionally.
- When the sauce is thick enough to coat the back of a spoon, add butter and stir to combine.
- When the chicken reaches an internal temperature of 160°F, remove from the oven, and glaze each breast with the sauce.
- Return the chicken to the oven for another 5 minutes until the glaze has thickened slightly and the chicken is starting to look charred.
- Remove the chicken from the oven and let it rest for 5 minutes, allowing the glaze to set and the juices to redistribute.
