Sweet and Tangy Oven-Barbecued Chicken for Two

Published April 23, 2007.

Why this recipe works:

Setting out to find an oven-barbecued chicken recipe that would give us juicy, tender, and evenly cooked chicken, we found that mild-tasting boneless, skinless chicken breasts made the perfect backdrop for our Kansas City–style sauce. We lightly seared the breasts in a skillet, removed them… read more

Setting out to find an oven-barbecued chicken recipe that would give us juicy, tender, and evenly cooked chicken, we found that mild-tasting boneless, skinless chicken breasts made the perfect backdrop for our Kansas City–style sauce. We lightly seared the breasts in a skillet, removed them from the pan, and then made the simple barbecue sauce right in the same pan. To finish, we returned the chicken to the pan, placed it in the oven to finish cooking, and then turned on the broiler to lightly caramelize the sauce.

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Serves 2

Real maple syrup is preferable to imitation syrup, and "mild" or "original" molasses is preferable to darker, more bitter types. If you are content to use bottled barbecue sauce, we had the best luck with Bull's-Eye Original, winner of our taste-test. Use 1 cup of sauce and, in step 2, reduce the sauce cooking time from 4 minutes to 2 minutes.

Ingredients

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