Can I make this recipe ahead of time?

Yes! You can prep the chicken and sweet potatoes ahead of time. Simply store the seasoned chicken and cut sweet potatoes in the fridge for up to 24 hours before cooking. When you’re ready to cook, just follow the roasting instructions for a quick and easy meal.

Can I use chicken thighs instead of chicken breasts for this recipe?

Yes! You can easily swap chicken breasts for boneless, skinless chicken thighs. Just be sure to adjust the cooking time since thighs may require a bit longer to cook through. The thighs will still absorb all the wonderful spices, making them equally delicious.

How can I make the Chili and Brown Sugar Spice Rub Chicken spicier?

To ramp up the heat, try adding more cayenne pepper or chili powder to the spice rub. You can also drizzle the chicken with a little hot sauce or red pepper flakes for an extra fiery kick. Adjust the spice level to your taste!

Chili and Brown Sugar Spice Rub Chicken – Easy 30-Minute Recipe

Description

This Chili and Brown Sugar Spice Rub Chicken is a flavorful, easy-to-make sheet pan dinner that’s perfect for busy nights. The combination of sweet brown sugar and spicy chili powder creates a mouthwatering glaze that enhances the tender chicken and caramelized sweet potatoes. With minimal prep and cleanup, it’s a perfect choice for a satisfying and healthy meal.

Ingredients

Scale

1.5 to 2 pounds boneless skinless chicken breasts
1.5 to 2 pounds sweet potatoes, peeled and diced into 1-inch chunks
1 large red onion, cut into thick wedges
2 to 3 tablespoons olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1/3 to 1/2 cup packed brown sugar
2 to 3 tablespoons chili powder
2 teaspoons cumin
1 to 2 teaspoons paprika or smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
Fresh parsley or cilantro, for garnish (optional)

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with foil for easier cleanup.
Dice the sweet potatoes into 1-inch chunks and season with olive oil, salt, and pepper. Roast for 8 to 10 minutes.
While the sweet potatoes are roasting, prepare the spice rub by combining brown sugar, chili powder, cumin, paprika, garlic powder, and cayenne pepper in a small bowl.
Pound the chicken breasts to an even thickness, drizzle with olive oil, and season with salt and pepper.
Rub the spice mixture generously over both sides of the chicken breasts.
After the sweet potatoes have roasted, flip them, add the chicken and red onion to the pan, and drizzle everything with the remaining olive oil.
Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are fork-tender.
Let the chicken rest for 5 to 10 minutes before slicing and serving. Garnish with fresh herbs if desired.

Notes

Ensure even cooking by pounding the chicken breasts to a uniform thickness.
Keep an eye on the chicken in the final minutes to prevent the brown sugar from burning.
This dish can be made ahead by prepping the chicken and sweet potatoes and storing them in the fridge for up to 24 hours.
Feel free to substitute chicken thighs if preferred, but adjust the cooking time accordingly.
If you prefer a spicier dish, increase the cayenne pepper or add a drizzle of hot sauce.

Nutrition

Serving Size: 1 serving
Calories: 514 kcal
Sugar: 16g
Sodium: 384mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 7g
Protein: 51g
Cholesterol: 129mg