Chicken & Ribs Recipe

Prepare and pound

Pat the chicken breasts dry with paper towels. If breasts are unevenly thick, place each between plastic wrap and gently pound to an even thickness about 1/2–3/4 inch (helps cook evenly).

Make spice rub

In a small bowl combine smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, kosher salt and black pepper. Stir to combine.

Coat chicken

Brush each chicken breast with 1 tbs olive oil (reserve the remaining oil). Sprinkle or rub the spice mix evenly on both sides, pressing gently so it adheres. Let rest at room temperature for 10–15 minutes while you begin the ribs (or refrigerate up to 2 hours).

Cook chicken

Heat a large skillet or grill pan over medium-high heat and add the remaining 1 tbs olive oil (or preheat grill to medium-high). When hot, add the chicken breasts and cook without moving until a deep golden crust forms, about 4–5 minutes. Flip and cook another 4–5 minutes, or until internal temperature reaches 165°F (74°C). If cooking thicker breasts, you may finish in a 375°F (190°C) oven for 5–8 minutes. Remove to a cutting board and rest 5 minutes before slicing. Squeeze lemon juice over chicken if using.

Preheat and trim

Preheat oven to 300°F (150°C). Remove the membrane from the back of the ribs if present: slide a knife under the membrane at one end, grab with a paper towel, and pull it off.

Make rib dry rub

In a small bowl combine brown sugar, smoked paprika, garlic powder, onion powder, ground black pepper, kosher salt and cayenne (if using). Mix until evenly combined.

Season ribs

Pat the ribs dry. Rub the apple cider vinegar over the meat to help the rub adhere, then evenly coat both sides with the dry rub, pressing it into the meat.

Wrap and braise

Place the seasoned ribs on a large piece of heavy-duty foil (meat side up). Add 1/2 cup water to the foil packet near the bones (not washing off seasoning). Tightly seal the packet, creating a sealed pouch. Place on a roasting pan or baking sheet and bake in the preheated oven for 2 to 2 1/2 hours, until meat is tender and pulls back from the bone ends.

Glaze and finish

Carefully open the foil (watch for steam) and discard accumulated juices if desired. Brush the rib meat with the barbecue sauce. Increase oven to 425°F (220°C) and return the ribs to the oven, uncovered, for 8–12 minutes to set and caramelize the sauce. Alternatively, finish on a preheated grill over medium-high heat, basting with sauce and grilling 3–4 minutes per side until nicely charred.

Rest and slice

Remove ribs and let rest 5–10 minutes. Slice between bones into individual ribs or serve as a half rack.

If you cooked chicken in a skillet and want extra crust, after resting the chicken, wipe the pan clean, add 1 tbs neutral oil, and quickly sear sliced chicken for 30–60 seconds per side to re-crisp. Arrange the sliced chicken and ribs on a warm plate, sprinkle with chopped parsley if using, and serve immediately.