I am sure most people can tell that Bernie and I like spicy foods. So, I tried something a little different. We do have barbecue chicken, but usually it is cooked on the grill and we use bottled barbecue sauce. I am really proud of myself for make homemade barbecue sauce – and Bernie actually liked it. The sauce is really, really sweet. I prefer spicy still, but Bernie thought this was a nice change of pace.
Sweet and Tangy Oven-Barbecued Chicken, from Cook’s Illustrated, published May 1, 2004
Serves 4 .
1 cup ketchup
2 tablespoons grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
3 tablespoons molasses
2 tablespoons sugar-free maple syrup
3 tablespoons cider vinegar
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 boneless, skinless, chicken breasts
1 tablespoon vegetable olive oil
1. Adjust oven rack to upper-middle position, about 5 inches from upper heating element; heat oven to 325 degrees. Whisk ketchup, onion, Worcestershire, mustard, molasses, maple syrup, vinegar, chili powder, and cayenne in small bowl; set aside. Season chicken with salt and pepper.
2, Heat oil in non-stick skillet. Brown chicken until a very light golden, just a few minutes. Turn to brown the other side. Once browned, transfer the chicken to a plate and set aside. Wipe out skillet and return to heat. Add sauce mixture and simmer over medium heat, stirring frequently with a heatproof spatula until sauce is thick and glossy – about 4 minutes. Return chicken to skillet and to to coat thickly with sauce.
3. Set chicken in baking dish and spoon extra sauce over each piece to create a thick coating. Place in oven and cook about 20 minutes. Set oven to broil and cook additional 5-10 minutes.