Borrowing our Nana’s recipe, this Caramel Baked Chicken recipe is quick and easy, and yields the juiciest and most tender flesh. Don’t be put off by the volume of sugar; it melts and caramelises with the spices into a BBQ’y type flavour. Serve with carbohydrate suggestions of Air fryer potato medley or Mexican rice.

Ingredients

• 4 chicken breasts (or 650 grams)
• 2 tablespoons brown sugar (any type)
• 1 tablespoon sweet/smoky paprika
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon garlic powder
• freshly ground pepper to season
• 2 teaspoons olive oil

Method

Mix your spice rub, and set aside. Prepare a baking tray with a layer of non-stick parchment/baking paper.

Place chicken breasts between parchment paper on a board, and tenderise by whacking them with a rolling pin. This step softens the chicken and ensures a more even thickness for quick cooking. Be careful not to over-whack; you only want to flatten them a little and ensure similar thickness at the end.

Rub 1 teaspoon of oil over the chicken, then sprinkle half of your rub onto the meat. Transfer the breasts to the baking tray, rub-side down. Repeat the marinade process by rubbing the other teaspoon oil over the top of the breasts, and then the remainder of your flavoured rub. Leave to marinate for 20min.

Preheat oven to 190 degrees (for fan assisted), and when oven is hot, transfer your chicken and bake for 18 minutes (exactly, no longer) where it transforms into Caramel Baked Chicken deliciousness.