Ingredients:

  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3/4 cup unsweetened tomato paste
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Worcestershire sauce
  • 1/4 tsp cayenne pepper
  • 4 (6 oz) boneless, skinless chicken breasts

Instructions:

  1. Use a meat mallet to gently pound the thickest part of the chicken breasts until the pieces are uniform in thickness.
  2. Pat the chicken completely dry with paper towels and coat generously with the rub (smoked paprika, garlic powder, onion powder, salt, and pepper), pressing the spices into the meat.
  3. Heat a skillet over medium-high heat with a touch of oil and sear the chicken for 5–7 minutes per side until a deep golden-brown crust forms.
  4. Use a meat thermometer to ensure the chicken is approaching 150°F (65°C) before proceeding to glaze.
  5. Lower the heat to medium and brush a thick layer of the low-sugar glaze (tomato paste, apple cider vinegar, maple syrup, Worcestershire sauce, and cayenne) over both sides of the chicken.
  6. Cook for another 3–5 minutes, basting once more, until the sauce bubbles and becomes tacky and glossy.
  7. Remove the chicken from heat when the internal temperature hits exactly 160°F (71°C) and allow it to rest.