Glazed chicken supreme

Recipe presented by Pat BBQ, highlighting our delicious skinless, boneless chicken breasts!

Preheat oven to 375°F (190°C).
Take the supremes out of the fridge so that they can warm up during preparation.
Dry the supremes with a paper towel.
Sprinkle Pat BBQ spices on each piece, then massage lightly for a good adherence.
In a large ovenproof skillet, heat the oil over medium-high heat.
Place the supremes skin side down in the hot pan.
Cook for 3 to 4 minutes, pressing lightly to crisp up the skin.
Flip and cook for another 2 minutes.
Transfer the skillet to the oven and bake for about 20 minutes or until the internal temperature reaches 165°F (74°C).
Remove the skillet from the oven.
Brush each supreme with a generous spoonful of Pat BBQ sauce.
Return to the oven for 3 to 5 minutes to caramelize slightly.

Remove the supremes from the fridge 20 to 30 minutes before cooking. It helps to sear the skin well without overcooking the inside.
Heat the sauce slightly before coating the supremes: it will spread better and caramelize without burning.
No oven-safe pan? Sear in a pan, then transfer the supremes to a baking sheet lined with parchment paper.

Preheat oven to 375°F (190°C).
Take the supremes out of the fridge so that they can warm up during preparation.
Dry the supremes with a paper towel.
Sprinkle Pat BBQ spices on each piece, then massage lightly for a good adherence.
In a large ovenproof skillet, heat the oil over medium-high heat.
Place the supremes skin side down in the hot pan.
Cook for 3 to 4 minutes, pressing lightly to crisp up the skin.
Flip and cook for another 2 minutes.
Transfer the skillet to the oven and bake for about 20 minutes or until the internal temperature reaches 165°F (74°C).
Remove the skillet from the oven.
Brush each supreme with a generous spoonful of Pat BBQ sauce.
Return to the oven for 3 to 5 minutes to caramelize slightly.

Remove the supremes from the fridge 20 to 30 minutes before cooking. It helps to sear the skin well without overcooking the inside.
Heat the sauce slightly before coating the supremes: it will spread better and caramelize without burning.
No oven-safe pan? Sear in a pan, then transfer the supremes to a baking sheet lined with parchment paper.