Baked Sweet and Spicy Chicken

I love finding or coming up with recipes for baked chicken because it's so easy.  When I found this recipe on a moms forum I knew I had to try it.  

It was delicious, but if you aren't a fan of chili powder, don't use it because it was quite overpowering (which I loved because I love Mexican flavors).  Replacing it with 1/4 tsp. of hot pepper sauce will give your chicken the heat without the taste of chili.  And whatever you do, don't bypass the cooking/thickening of the sauce step because this is what takes this chicken from good to great.

I served this chicken with roasted butternut squash seasoned salt and chili powder to compliment the chili seasoning in the chicken.

Ingredients:

4 boneless skinless chicken breasts

1/3 cup bbq sauce

2 tbsp. low sodium soy sauce

2 tbsp. dijon mustard

2 tbsp. honey

1.5 tsp. lemon juice or vinegar

1 tsp. garlic powder

1/2 tsp. chili powder

2 tsp. cornstarch plus 2 tsp. water

Directions:

1. Rinse and dry chicken breasts and place them in a baking dish coated with cooking spray.

2. Score tops of chicken breasts.

3. In bowl mix together bbq sauce, soy sauce, dijon, honey, lemon juice, garlic powder and chili powder.

4. Pour half the mixture over the chicken, tossing to coat and marinate for at least 2 hours.  Reserve the other half of the marinade for later.

5. Once the chicken has finished marinating, preheat oven to 425 degrees.  Bake chicken for 20 minutes, uncovered.  Baste chicken halfway through.

6. While the chicken is cooking, heat up reserved marinade in saucepan.  Bring to a boil, reduce heat, add water and cornstarch mixture and stir until sauce has thickened.  

7. Remove chicken from oven, divide the thickened sauce among the 4 pieces of chicken and bake for another 5 minutes.

Nutritional Information:
Servings: 4

Calories 184, total fat 1g (sat. fat 0g), total carbs 17g, sugar 15g, protein 23g

Weight Watchers Points: 4
Weight Watchers Points Plus: 4