Sunday, January 27, 2013

Oven Barbecued Chicken

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!



Recipe from America’s Test

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