Sichuan Dry Rub Roast Chicken Breast

Tender, juicy chicken breast roasted with a rich, spicy dry rub. Only 30 minutes required, including prep and cooking. {Gluten Free}

One day my friend Mason sent me a message saying they were considering creating a Sichuan roast chicken as an addition to their fire roasted chicken lineup at Central Market. I got very excited that the high-end version of the most popular grocery store in Texas would like to add a Chinese flavor to such a mainstream item. However, I did not have a dry rub recipe back then. In the end, I sent them a list of ingredients, as a suggestion without a solid recipe. I don’t think the project went through because I still haven’t seen a Sichuan chicken on the shelf there. But I did eventually develop a recipe, so I’ll be ready the next time someone asks me about a Sichuan dry rub for chicken.

The reason I love this dry rub is that it takes five minutes to make and is so versatile. Not only can you use it on both chicken breast and whole chicken, this dry rub is also great on beef, pork, white fish, and even vegetables. Do not limit your imagination, and try it out on different ingredients 🙂

Roast tender juicy chicken breast

Having grown up in China, I always prefer chicken thighs and legs because they are juicier and more flavorful than the breasts. But after living in the US for a long time, I’ve learned how to roast chicken breast properly so it’s extra tender and bursting with flavor.

Basically, you just need to do three things to get great results:

(1) Season the chicken with plenty of salt and do a quick marinade before roasting.

This process is almost like brining, but with salt instead of a salt solution. As a general rule of thumb, I use about 3/4 to 1 teaspoon of salt to season every pound of meat. The salt will draw moisture from the surface of the chicken, to ensure better browning. Plus, a brief marinating time will make the chicken much more flavorful.

(2) Roast at a high temperature.

There is not a single perfect temperature to roast chicken. I’ve tried roasting chicken at various temperatures, such as 350F, 375F, 400F, and more. They all generate great results as long as you don’t overcook. I chose 450F for this recipe so the surface will be browned while the inside remains juicy and tender.

(3) Do not overcook.

If you have a remote thermometer, it’s the best way to go. I always use mine to monitor any roast meat to ensure it is cooked to the desired temperature. If you do not have a thermometer, don’t worry. Simply follow the time in the recipe below and cut the chicken to make sure it’s cooked.

A few more notes

(1) The key ingredient of the dry rub

To get the best results, you need to get the freshest Sichuan peppercorns possible. Fortunately, my friend Taylor at The Mala Market carries some of the best Sichuan peppercorns in the US. These Sichuan peppercorns are numbing and extremely fragrant, with a hint of citrus. Once you try fresh Sichuan peppercorns, you’ll understand how magical they are and you’ll never want to go back to the old, stale peppercorns available in most Asian markets. (If you see that Sichuan peppercorns are out of stock, don’t worry. This is normal because of their high popularity. Make sure to subscribe to their newsletter so you can get notified when the latest batch of product, shipped directly from Sichuan, arrives).

(2) How to serve

I always pair my chicken with plenty of vegetables and a Greek yogurt based dressing. For greens, you can simply toss a salad with olive oil and vinegar, with a pinch of salt and pepper. Or you can steam or roast your vegetables, which is a great choice for fall and winter.

For the sauce, I always follow the formula of this no-fat creamy dressing by Jamie Oliver. It creates a great sauce that works for both meat and the vegetables and is delicious and healthy.

More delicious ways to roast chicken

• African chicken
• 5-Ingredient Baked Chicken Thigh
• Grilled Chicken Breast with Black Bean Sauce
• Grilled Five Spice Chicken

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

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Sichuan Dry Rub Roast Chicken Breast

5 from 1 vote

Tender, juicy chicken breast roasted with a rich, spicy dry rub. Only 30 minutes required, including prep and cooking. {Gluten-Free}

Author: Maggie Zhu

Course: Main

Cuisine: Chinese

Keyword: home style

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

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Ingredients

• 4 boneless skinless chicken breasts
• Sea salt
• 1 tablespoon olive oil

Sichuan Dry Rub (*Footnote 1)

• 1 tablespoon brown sugar
• 1 tablespoon Chinese chili flakes (or paprika powder for less spiciness)
• 1 teaspoon freshly ground Sichuan peppercorns
• 2 teaspoons garlic powder
• 1 teaspoon ginger powder
• 1 teaspoon cumin powder

Instructions

• Generously sprinkle salt on both sides of the chicken breasts. Let marinate at room temperature for 15 to 30 minutes, or covered and placed in the fridge for up to 6 hours.
• Mix all the ingredients for the Sichuan dry rub in a small bowl.
• Preheat oven to 500 degrees F (260 C). Line a baking sheet with parchment paper.
• Thoroughly pat chicken breasts dry with paper towel. Brush a thin layer of oil onto the chicken. Sprinkle both sides with dry rub and transfer to the lined baking sheet. Transfer into the oven and set the oven temperature to 450 F.
• Bake until a thermometer inserted reads 160 F (*Footnote 2), or until the juice runs clear when you insert a knife into the thickest part of the chicken, about 15 minutes for smaller pieces and 20 minutes for larger ones.
• Transfer the chicken to a plate and let it rest for 5 minutes. Serve hot as a main.
• You can store the leftover chicken in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat using microwave or a 350 F oven.

Notes

1. You will have quite a bit of dry rub left after you cook this recipe. You can use what’s left over to roast a whole chicken using my other recipe.
2. The inner temperature of the chicken will continue to rise as you rest the chicken, and will reach the FDA-recommended 165F.

Nutrition

Serving: 1chicken breast, Calories: 217kcal, Carbohydrates: 1.9g, Protein: 36.3g, Fat: 6.1g, Cholesterol: 109mg, Sodium: 292mg, Fiber: 0.1g, Sugar: 1.3g

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