Recipe Tips
You can use chicken thighs if you prefer. I like to use skinless and boneless chicken for this recipe.
If the chicken breasts are too thick, I like to use a meat mallet (or rolling pin) to lightly pound the meat to an even thickness (about 1 inch thick). If the meat is too thick, the outsides can burn while the center is still undercooked. You can also cut the breast in half if you prefer.
Baking time can vary depending on the thickness of the breasts, so I recommend using an instant-read thermometer for the best results. Cooking time is generally 15 – 20 or until the internal temperature registers 165º F.
Basting is the key to that sticky golden surface! At first, the juices will be a bit watery but towards the end of the cooking time will reduce and thicken. This is when you can really get a nice thick glaze on the chicken! I recommend basting the chicken with the juices at least two times during the cooking process.
Let your chicken rest! After removing it from the oven, let it sit in the pan for about 5 minutes so that the juices flow back in and create a super moist and tender result.
Oriana Romero
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