Published May 1, 2004.
The idea--barbecued chicken straight from your oven--is a great one. Unfortunately, the real thing is dry and tough, with a tasteless, baked-on sauce. Could we save this recipe?
As expected, the five initial recipes we tried in the test kitchen delivered tough, rubbery, or unevenly cooked chicken in sauces ranging from pasty and candy-sweet to greasy, stale, thin, or commercial tasting.
Juicy, tender, and evenly cooked chicken, with a fresh-tasting, tomatoey sauce in the classic Kansas City style that clings to the chicken in a thick, lightly caramelized coat.
Start with boneless, skinless chicken breasts; the mild white meat is a perfect backdrop for the sauce. Lightly sear the breasts in a skillet, remove from the pan, then make a modified version of our simple barbecue sauce right in the pan. Add the chicken back to the pan and continue cooking in the oven, then finish under the broiler for chicken that's juicy and thickly coated with a perfectly concentrated sauce.
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