Spray Tan Chicken

So why did I call this "Spray Tan Chicken" - because the Asian-inspired sauce creates a beautifully tanned chicken breast! And the flavors are incredible. The sauce is a savory blend of soy, vinegar, brown sugar, garlic, and onion. Kind of like a teriyaki sauce, but better. And, it's the perfect coating for chicken. In fact, is the perfect sauce for fish, shellfish, steak, and pork too - anything that needs a flavorful golden glow.

Option to double the sauce: My kids love this sauce so much, I double the recipe and serve extra on the side. Feel free to do the same, just make sure you don't stir the sauce with any utensil used on the raw chicken.

Serving suggestion: I suggest serving the chicken and extra sauce over cooked rice - that way you soak up every drop of goodness. When I make rice, I add about 1/4 teaspoon each garlic powder and onion powder and about 1 tablespoon of coconut oil. Those flavors partner perfectly with the flavors in this dish.

Bone-in chicken: If you want to use bone-in chicken breast, add 5 to 7 minutes to the cooking time.

Spray Tan Chicken

1/4 cup water
3 tablespoons soy sauce
1 tablespoon coconut oil
2 teaspoons brown sugar
1 teaspoon rice vinegar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 boneless skinless chicken breasts, about 4-5 ounces each
Salt and ground black pepper

Preheat the oven to 400 degrees. Coat a shallow baking dish with cooking spray.
In a small skillet, whisk together the water, soy sauce, coconut oil, sugar, vinegar, onion powder, and garlic powder. Set the pan over medium heat and bring to a simmer. Simmer until the sauce thickens and reduces to the consistency of maple syrup, stirring frequently (this should only take about 3-4 minutes). Remove the pan from the heat.
Arrange the chicken in the prepared pan and season with the salt and pepper. Spoon the sauce all over the chicken.
Bake for 25 minutes, until the chicken is cooked through. Serve the chicken with extra pan juices spooned over top.
Serves 4