BBQ Chicken Cooked Through

BBQ Chicken Cooked Through keeps the shopping list focused on onion powder, kosher salt, and black pepper to taste. It serves 6 Servings.

Count on 15 minutes of prep, 30 minutes of cooking, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Chicken

• 1 teaspoon onion powder
• ½ teaspoon kosher salt
• black pepper to taste
• 6 chicken thighs boneless skinless
• 2 chicken breasts boneless skinless
• 2 teaspoons olive oil or another neutral oil

For the BBQ Sauce: [Or 1 cup store-bought BBQ]

• 1 1/3 cup ketchup
• 2/3 cup apple cider vinegar
• ½ c dark brown sugar packed
• 1 tablespoon Worcestershire sauce
• 2 ½ teaspoons paprika
• ½ teaspoon cayenne pepper optional
• 2 ½ teaspoons onion powder
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt more or less to taste

How the cooking goes

Prepare the BBQ Sauce

1. In a small sauce pot, combine all ingredients except salt. Whisk to combine.
2. Warm it until it boils over a moderate flame then lower the heat to low. Add ½ teaspoon salt.
3. Simmer covered over a gentle flame for at least 30 minutes. This allows the flavors to meld and deepen.
4. Taste then add additional salt as needed. The amount of salt will depend on the ketchup brand you choose.

Prepare the chicken

1. Heat the oven to 375°F. Adjust the racks so your pan can fit, if necessary.
2. Press chicken dry, fold the thighs in half so that the smooth part is on the outside (this makes them as thick as the breasts so they cook evenly).
3. Season both sides with salt, pepper and onion powder.
4. You can simply add the chicken to an oven-safe pan or pot, pour sauce over and bake, but you find that searing the chicken first enhances the flavor and locks in the moisture.
5. Heat an oven-proof skillet or sauté pan over a lively flame with 2 teaspoons olive oil.
6. Sear chicken breast and thighs until the surface is deep gold, flip using a fork or tongs, and sear the second side. When both sides are a deep deep gold, spoon or pour approximately 1 cup BBQ Sauce over each piece of chicken. Cover and bake for an additional 8-12 minutes depending on the size of your chicken. The internal temperature should read 165°F when taken in the center of the thickest part of the breast or thigh.
7. This can also be cooked completely on the stovetop. Cover and lower the heat to medium-low.

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 Collard Green Salad with Vidalia Onion Peach Glazed Chicken Tossed to Order and Roasted Chicken for a Weeknight Skillet.