Step 1

Julia loves using the Easy Bourbon Barbecue Sauce for this recipe, but any style or store-bought brand of sauce will work here.

Step 2

Line rimmed baking sheet with foil, top with wire rack, and spray rack with vegetable oil. Combine chili powder, sugar, salt, and pepper together in medium bowl. Coat chicken thoroughly with spices, transfer to wire rack, and let sit at room temperature for 30 minutes (or cover and refrigerate for up to 12 hours). Adjust oven rack to middle position and heat oven to 450 degrees.

Step 3

Spray chicken with veg oil spray. Set thinner, tapered breast pieces aside on plate, and roast remaining chicken for 10 minutes. Add thinner breast pieces to rack and roast chicken for 10 minutes longer.

Step 4

Rotate pan, brush chicken with half of sauce, and cook for 10 minutes. Brush chicken with remaining sauce and continue to cook until breasts register 160 degrees, 10 to 20 minutes. Transfer chicken to platter and let rest for 10 minutes. Serve with additional sauce, as desired.