Sweet and Tangy Oven-Barbecued Chicken for Two
Ingredients
Scale
- ½ cup ketchup
- 1 tablespoon grated onion
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 ½ tablespoons molasses
- 1 tablespoon real maple syrup
- 1 ½ tablespoon cider vinegar
- ½ teaspoon chili powder
- ⅛ teaspoon cayenne pepper
- 2 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed and patted dry with paper towels
- Salt and ground black pepper
- 1 tablespoon vegetable oil
- Preheat oven to 325F, place rack in the upper middle position.
Instructions
- Preheat oven to 325F, place rack in the upper middle position.
- In a medium size bowl mix together the ketchup, onion, Worcestershire, mustard, molasses, maple syrup, vinegar, chili powder, and cayenne. Salt and pepper to taste and set aside.
- In a large ovenproof skillet, using the oil, cook the chicken over medium-high heat until lightly browned on both sides; cover and set aside to keep warm.
- Drain any excess oil from the empty skillet, add the sauce mixture, and cook stirring constantly over medium-high heat until sauce thickens. (This only takes a few minutes)
- Place the chicken back in the skillet and roll them in the BBQ sauce to coat, spooning extra sauce over the top of the chicken to help coat.
- Place the chicken in the oven and roast until an instant-read thermometer registers 130F. (about 10 minutes)
- Switch oven over to broil (I have a high and low setting – I used the low) and continue roasting until internal temperature reaches 160F. transfer chicken to a serving platter and let rest 10 minutes before serving.
- Mix any sauce together that is left in the bottom of the skillet, remove, and serve as a dipping sauce with the chicken.
