Preheat and prep: Heat your oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup and place a lightly oiled rack on top if you have one. A rack helps heat circulate and keeps the chicken from steaming.

Even out the chicken: If your chicken breasts are thick on one end, place them between parchment and pound to an even 3/4–1-inch thickness. This promotes even cooking and juiciness.

Optional quick brine (extra juicy): Stir 3 tablespoons kosher salt into 4 cups lukewarm water until dissolved. Submerge the chicken for 15 minutes, then rinse and pat very dry. If you brine, reduce added salt in the seasoning.

Mix the rub: In a small bowl, combine 1 teaspoon kosher salt (skip or halve if brined), 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon chili powder. Add 1–2 teaspoons brown sugar if you like a sweeter crust.

Season the chicken: Drizzle the breasts with 1–2 tablespoons oil and coat evenly. Sprinkle the spice mix on all sides and press to adhere.

First bake: Arrange the chicken on the prepared sheet or rack. Bake for 12–14 minutes until the thickest part reads about 150–155°F (66–68°C).

Sauce and finish: Brush on a generous layer of barbecue sauce. For extra tang, whisk 1 tablespoon apple cider vinegar into 1/2 cup sauce before brushing. Return to the oven for 5–7 minutes, or until the chicken hits 160–165°F (71–74°C).

Broil for char: Switch to broil on high for 1–2 minutes to caramelize the sauce. Watch closely so it doesn’t burn.

Rest and serve: Let the chicken rest 5 minutes. Brush with a little more warm barbecue sauce if you like. Slice against the grain and garnish with herbs.

Serving ideas: Serve with coleslaw, cornbread, grilled corn, roasted potatoes, or a simple green salad. It’s also great in sandwiches or rice bowls.