I
tried to cook burgers on the barbecue the other day and ran out of propane
halfway through. Awesome!
I
hate when that happens. I haven’t found
the time to go for more propane yet but I was craving barbecue. So when I saw
this recipe in my newest America’s Test Kitchen magazine I knew it would be
perfect.
What
you need,
1
cup ketchup
3
tbsp. molasses
3
tbsp. cider vinegar
2
tbsp. finely grated onion
2
tbsp. Worcestershire sauce
2
tbsp. dry mustard
2
tbsp. maple syrup
1
tsp. chili powder
¼
tsp. cayenne pepper
4
boneless, skinless chicken breasts, trimmed
Salt
and Pepper
1
tbsp. vegetable oil
Adjust
the oven rack to the upper-middle position and preheat oven to 325 degrees.
In
a bowl whisk together the ketchup, molasses, cider vinegar, grated onion,
Worcestershire sauce, dry mustard, maple syrup, chili powder and cayenne.
Pat
the chicken dry with a paper towel and season both sides well with salt and
pepper.
Heat
the oil in an oven safe 12 inch skillet over medium high heat.
Brown
the chicken on both sides, about 2 minutes per side. Remove the chicken from
the pan and place on a plate.
Pour
off any excess oil from the pan. Pour in the barbecue sauce and scrape up any
brown bits off the bottom of the pan.
Bring
the sauce to a simmer and cook, stirring often, until it is thick and glossy,
about 4 minutes.
Off
heat return the chicken to the skillet and coat each piece well with the sauce.
Transfer
the skillet to the oven and bake for 12-15 minutes.
Using
pot holders (the skillet handle will be smoking hot!)
Remove
the skillet from the oven and adjust the oven rack to 5 inches below the
broiler.
Heat
the broiler then put the pan back into the oven and cook until the internal
temp of the chicken reaches 160 and the chicken gets a little brown on top,
about 5-8 minutes.
Transfer
the chicken to a plate. Whisk the sauce in the pan to combine, and then
transfer it to a bowl for serving.
Serve
the chicken with the sauce.
This
chicken was amazing, the sauce is to die for, and the chicken was tender and
juicy.
And
the mac and cheese I served it with well I have no words! I will share that
recipe tomorrow.
So
don’t worry if you don’t have a barbecue or you are out of propane, like me!
You can whip this chicken up in no time and no one will know it didn’t happen
outside on the grill!
Jen
Recipe from America's Test Kitchen
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