Sweet and Tangy Oven-BBQ Chicken
Becky Johns
This recipe was originally from America's Test Kitchen. They did all the work, I just tried it out and it became Craig's favorite. I made a slight change to make it even easier, but the method is what makes it turn out so well. We usually serve this with Marguerite's Sweet-Sour Coleslaw (included in this cookbook.)
1 cup ketchup
2 Tbsp. dried onion flakes
2 Tbsp. Worcestershire sauce
2 Tbsp. Dijon mustard
2 Tbsp. real maple syrup
3 Tbsp. molasses
3 Tbsp. cider vinegar
1 tsp. chili powder
1/4 tsp. cayenne
4 boneless, skinless, chicken breasts, patted dry with paper towels
Salt and ground black pepper
1 Tbsp. vegetable oil
1. Adjust an oven rack to the upper-middle position, about 5 inches from the upper heating element; heat the oven to 325 degrees. Whisk all ingredients down to the chicken in a glass measuring cup and set aside. Season chicken with salt and pepper.
2. Heat the 1 Tbsp. of oil in a 12 inch oven proof, non-reactive skillet over high heat until a drop of water sizzles in the oil. Brown the chicken until very light golden, 1-2 minutes; using tongs, turn the chicken and brown until very light golden on the second side, 1-2 minutes longer. This browning keeps the juices from seeping out as it bakes. Transfer the chicken to a plate and set aside.
3. Discard the fat in the skillet; off heat, add the sauce mixture and, using a wooden spoon, scrap up the browned bits on the bottom of the skillet which add flavor to the sauce. Simmer over medium heat until sauce is thick and glossy and the spatula leaves a clear trail in the sauce, about 4 minutes. Return the chicken to the skillet and turn to coat thickly with the sauce; spoon extra sauce over each piece to create a thick coating.
4. Place the skillet in the oven and cook until the thickest parts of the chicken breast register 130 degrees on an instant-read thermometer, 10 to 14 minutes. Set the oven to broil and continue to cook until chicken is 160 degrees, 5-8 minutes. Do not char the sauce. Transfer to a warm platter and let rest 5 minutes. Put sauce in the skillet in a small bowl and pass the extra sauce separately.
(You can slice the chicken, put on toasted rolls, and top with sauce for sandwiches.)
This recipe was originally from America's Test Kitchen. They did all the work, I just tried it out and it became Craig's favorite. I made a slight change to make it even easier, but the method is what makes it turn out so well. We usually serve this with Marguerite's Sweet-Sour Coleslaw (included in this cookbook.)
1 cup ketchup
2 Tbsp. dried onion flakes
2 Tbsp. Worcestershire sauce
2 Tbsp. Dijon mustard
2 Tbsp. real maple syrup
3 Tbsp. molasses
3 Tbsp. cider vinegar
1 tsp. chili powder
1/4 tsp. cayenne
4 boneless, skinless, chicken breasts, patted dry with paper towels
Salt and ground black pepper
1 Tbsp. vegetable oil
1. Adjust an oven rack to the upper-middle position, about 5 inches from the upper heating element; heat the oven to 325 degrees. Whisk all ingredients down to the chicken in a glass measuring cup and set aside. Season chicken with salt and pepper.
2. Heat the 1 Tbsp. of oil in a 12 inch oven proof, non-reactive skillet over high heat until a drop of water sizzles in the oil. Brown the chicken until very light golden, 1-2 minutes; using tongs, turn the chicken and brown until very light golden on the second side, 1-2 minutes longer. This browning keeps the juices from seeping out as it bakes. Transfer the chicken to a plate and set aside.
3. Discard the fat in the skillet; off heat, add the sauce mixture and, using a wooden spoon, scrap up the browned bits on the bottom of the skillet which add flavor to the sauce. Simmer over medium heat until sauce is thick and glossy and the spatula leaves a clear trail in the sauce, about 4 minutes. Return the chicken to the skillet and turn to coat thickly with the sauce; spoon extra sauce over each piece to create a thick coating.
4. Place the skillet in the oven and cook until the thickest parts of the chicken breast register 130 degrees on an instant-read thermometer, 10 to 14 minutes. Set the oven to broil and continue to cook until chicken is 160 degrees, 5-8 minutes. Do not char the sauce. Transfer to a warm platter and let rest 5 minutes. Put sauce in the skillet in a small bowl and pass the extra sauce separately.
(You can slice the chicken, put on toasted rolls, and top with sauce for sandwiches.)
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