Sweet And Tangy Oven-Barbecued Chicken

Ingredients

1 cup ketchup
3 tablespoons molasses
3 tablespoons cider vinegar
2 tablespoons finely grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 teaspoon chili powder
1⁄4 teaspoon cayenne pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
1 tablespoon vegetable oil

Instructions

Adjust oven rack to upper-middle position and heat oven to 325 degrees. Whisk ketchup, molasses, vinegar, onion, Worcestershire, mustard, maple syrup, chili powder, and cayenne together in bowl. Pat chicken dry with paper towels and season with salt and pepper.
Heat oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Lightly brown chicken on both sides, about 2 minutes per side; transfer to plate.
Pour off all oil left in skillet and add barbecue sauce, scraping up any browned bits. Bring to simmer over medium heat and cook, stirring often, until sauce is thick and glossy, and spatula leaves clear trail in sauce, about 4 minutes.
Off heat, return chicken to skillet and coat well with sauce. Turn chicken breasts skinned side up and spoon extra sauce over each piece to create thick coating. Transfer skillet to oven and bake until breasts register 130 degrees, 10 to 14 minutes.
Using potholders (skillet handle will be hot) remove skillet from oven. Adjust oven rack 5 inches from broiler element and heat broiler. Broil chicken until breasts register 160 degrees, 5 to 10 minutes. Transfer chicken to platter and let rest for 5 minutes. Meanwhile, being careful of hot skillet handle, stir sauce left in skillet to combine and transfer to bowl. Serve chicken, passing sauce separately.

Sweet And Tangy Oven-Barbecued Chicken

Ingredients

Instructions

Tags

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