Sweet and Tangy Oven-Barbecued Chicken for Two



  • 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.


  1. Preheat oven to 325F, place rack in the upper middle position.
  2. 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.
  3. 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.
  4. 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)
  5. 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.
  6. Place the chicken in the oven and roast until an instant-read thermometer registers 130F. (about 10 minutes)
  7. 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.
  8. Mix any sauce together that is left in the bottom of the skillet, remove, and serve as a dipping sauce with the chicken.