Baked BBQ Chicken Breast Cooked Through

Baked BBQ Chicken Breast Cooked Through keeps the shopping list focused on ketchup, pure maple syrup, and unsulfured molasses. It serves 6 people.

Count on 10 minutes of prep, 20 minutes of cooking, about 30 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Sauce

• ½ cup ketchup
• ⅓ cup pure maple syrup
• 2 tablespoons unsulfured molasses
• 2 tablespoons apple cider vinegar
• 1 tablespoon minced chipotle chilies from a can of chipotles in adobo ~3 chilies
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1 teaspoon onion powder
• ½ teaspoon garlic powder

For the Chicken

• 1 Tablespoon sweet smoked paprika or Hungarian paprika
• 1 Tablespoon packed brown sugar dark or light
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon chipotle powder
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 4 chicken thighs boneless, skinless
• 2 chicken breasts boneless, skinless chicken breasts
• 2 tablespoons canola oil

For Red Kale

• 1 bunch Red Kale
• 1 ½ tablespoons fresh garlic minced
• 1 tablespoons fresh ginger minced
• ½ cup water
• ½ lemon juiced

How the cooking goes

1. Warm the oven to 400°F.

Make the Sauce

1. In a small saucepan whisk together the sauce ingredients: ketchup, maple syrup, molasses, apple cider vinegar, minced chilis in adobo sauce, Worcestershire sauce, dry mustard, onion powder and garlic powder.
2. Heat it until it boils over a moderate flame and then lower the heat to low and simmer for 15 minutes to marry the flavors. Keep it to one side.

Season & Cook the Chicken

1. In a small bowl combine all ingredients under “For the Chicken” through black pepper (paprika, brown sugar, garlic powder, onion powder, chipotle powder, kosher salt, and black pepper).
2. Dry chicken with a paper towel and place on a clean plate.Sprinkle seasoning generously over both sides of the chicken.
3. Heat your large cast iron skillet or oven-proof pan over a moderate flame. When the pan is hot, add 2 Tablespoons of canola oil and heat the oil until it shimmers.
4. Add chicken to the pan. Brown both sides. This will take 3-5 minutes per side.
5. Brush sauce generously over both sides of meat and place in preheated oven. After 5 minutes brush additional sauce over chicken and check for doneness. Chicken is done when an instant-read thermometer reads 165°F.
6. Allow chicken rest for 5 minutes.

Easy Sautéed Red Kale

1. Gently cook over a moderate flame 1.5 Tablespoon minced garlic and 1 Tablespoon minced fresh ginger in 1 Tablespoon canola oil until the garlic is just starting to brown.
2. Put chopped kale (1 bunch or ~4 cups) to the pan and toss to coat. Add ~ ½ cup water to the bottom of the pan and stir. Squeeze the juice of ½ lemon over kale and stir. Kale will be done in 1-2 minutes.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Lemon Roasted Chicken for a Weeknight Skillet and Summer Pea Pasta with a Clear Method.