Dry-Rub Chicken with Honey Barbecue Sauce

INGREDIENTS:

Chicken:

2 boneless skinless chicken breasts, cut in half Paprika, to taste Steak (or chicken) seasoning, to taste (I used Montreal Steak Seasoning) Garlic powder, to taste Sea salt and freshly cracked pepper, to taste

Honey Barbecue Sauce:

1/2 cup of ketchup Juice of 1 lemon 2 tbsp cider vinegar 2 tbsp honey 3 cloves of garlic, minced Sea salt and freshly cracked pepper, to taste

DIRECTIONS:

Cut each chicken breast in half. Season both sides of the chicken pieces with the paprika, steak (or chicken) seasoning, garlic powder, sea salt and freshly cracked pepper, to taste. Place on a plate then cover with plastic wrap. Refrigerate for a few hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.

Preheating the oven to 375 degrees.

Prepare the sauce by combining the ketchup, lemon juice, cider vinegar, honey, minced garlic, sea salt and freshly cracked pepper, to taste, together in a small skillet. Bring the sauce to a simmer over medium low heat; cook for 15 minutes, stirring often.

Heat an ovenproof skillet that has been coated in cooking spray over medium high heat. Place the chicken into the hot skillet and cook for 3 minutes, or until golden brown. Flip the chicken over and slather evenly with the barbecue sauce then place into the preheated oven. Bake for 15-20 minutes, or until chicken is cooked through. Let the chicken rest for 3-5 minutes prior to serving. Serve with extra sauce if desired. Enjoy.

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