Directions

• Pat the chicken breasts dry. Use a meat mallet pound the chicken breasts to they are an even thickness (about 3/4–1 inch). Brush each chicken breast with oil and season each with salt and pepper on both sides.
• Position an oven rack 6 inches from the broiler. Line a sheet pan with foil for easy clean up, then insert a lightly greased baking rack into the pan to promote even browning.
• Place the chicken breasts onto the pan top side down and brush generously with Hickory Fire sauce. Broil for 7 minutes on the first side until lightly browned.
• Flip the chicken, brush with Hickory Fire sauce, and broil 6-7 minutes. Brush again and broil 1–2 minutes more until the glaze bubbles and the chicken reaches 165°F internally.
• Let the chicken rest for 5 minutes before slicing or serving. Serve with extra sauce if desired.