Introduction

This Chili and Brown Sugar Spice Rub Chicken paired with roasted sweet potatoes is a perfect balance of sweet, smoky, and spicy flavors. It’s an easy one-pan meal that’s full of vibrant tastes and simple to prepare. Ideal for a weeknight dinner or a casual get-together.

A white bowl filled with a colorful layered salad, starting at the base with bright golden-orange roasted sweet potato chunks scattered evenly, mixed with pieces of roasted purple-red onion, and sprinkled with dark red dried cranberries and light green pumpkin seeds. On top, there are well-seasoned, browned chicken pieces with a slightly crispy texture. At the edge of the bowl, fresh green leafy salad includes light and dark green leaves with a prominent dark red vein on one of the leaves. The bowl is set on a white marbled surface with a few dried cranberries around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 to 1/2 cup light brown sugar (packed)
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 and to taste)
1.5 to 2 pounds sweet potatoes (peeled and diced into 1-inch chunks)
4 tablespoons olive oil (divided; or as needed)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1.5 to 2 pounds boneless skinless chicken breasts (4 large breasts)
1 large or extra-large red onion (cut into thick chunks or wedges)
2 to 3 tablespoons fresh parsley or cilantro finely minced (for garnishing; optional and to taste)

Instructions

Step 1: Preheat your oven to 425°F (use convection if available) and line a baking sheet with foil for easy cleanup.
Step 2: Place the diced sweet potatoes on the baking sheet, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast for 8 to 10 minutes.
Step 3: While the sweet potatoes roast, mix the brown sugar, chili powder, cumin, paprika, garlic powder, and optional cayenne pepper in a bowl to create the spice rub. Set aside.
Step 4: Pound the chicken breasts to an even thickness using a meat tenderizer, rolling pin, or a heavy pan. This ensures even cooking.
Step 5: Remove the baking sheet from the oven and flip the sweet potatoes. Add the chicken and red onion chunks to the pan, drizzle with the remaining olive oil, and season everything with salt and pepper.
Step 6: Generously spoon the spice rub over both sides of the chicken breasts, applying a thicker layer on the side facing up.
Step 7: Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender when pierced with a fork.
Step 8: Let the chicken rest for 5 to 10 minutes before slicing. Cover with foil to keep warm if desired.
Step 9: Optionally, garnish with fresh parsley or cilantro before serving for a fresh burst of flavor.

Tips & Variations

To avoid burning the brown sugar in the final minutes, watch the chicken closely and remove it from the oven once the color darkens.
Use smoked paprika for a deeper, smoky flavor or regular paprika for a milder taste.
Substitute sweet potatoes with butternut squash or regular potatoes if preferred.
For extra moisture, drizzle a little more olive oil over the chicken and vegetables before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To keep the chicken moist, cover it while reheating.

How to Serve

The image shows a close-up of a cooked dish featuring several thick slices of grilled chicken breast with dark grill marks, spread evenly across the scene. Mixed with the chicken are chunky pieces of roasted orange sweet potatoes and large wedges of soft purple-red onions, all slightly caramelized. Bright green cilantro leaves are scattered over the top, adding freshness and contrast. The food rests directly on a white marbled texture surface, making the warm colors of the dish stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken thighs instead of breasts?

Yes, bone-in thighs can be used, but baking times may be longer. Make sure to cook until the internal temperature reaches 165°F, checking with a meat thermometer.

Is the cayenne pepper necessary?

No, cayenne is optional and can be adjusted to your preferred spice level. Leaving it out will make the dish milder while keeping the rich flavor from the other spices.