Sweet and tangy oven baked chicken

I have been wanting to make this for a while now and never got around to it. So when I had a few extra chicken breasts to use up, I knew I had to do it tonight. I was surprised just how easily this recipe came together and how great the bbq sauce was. I know ATK always has great recipes, but this one I think is my new favorite. I did serve it with a tater tot casserole and the meal was a perfect comfort meal meal!!

ENJOY!

P9290022

Ingredients:

1 cup ketchup
2 tablespoons grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
3 tablespoons molasses
2 tablespoons maple syrup
3 tablespoons cider vinegar
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breasts 6 to 7 ounces each (with tenderloins), patted dry with paper towels
1 tablespoon vegetable oil

Directions:
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.
 Heat oil in heavy-bottomed, nonreactive, 12-inch ovenproof skillet over high heat until beginning to smoke. Brown chicken skinned-side down until very light golden, 1 to 2 minutes; using tongs, turn chicken and brown until very light golden on second side, 1 to 2 minutes longer. Transfer chicken to plate and set aside. Discard fat in skillet; off heat, add sauce mixture and, using a wooden spoon, scrape up browned bits on bottom of skillet. Simmer sauce over medium heat, stirring frequently with heatproof spatula, until sauce is thick and glossy, and spatula leaves clear trail in sauce, about 4 minutes. Off heat, return chicken to skillet, and turn to coat thickly with sauce; set chicken pieces skinned-side up and spoon extra sauce over each piece to create thick coating. Place skillet in oven and cook until thickest parts of chicken breasts register 130 degrees on instant-read thermometer, 10 to 14 minutes. Set oven to broil and continue to cook until thickest parts of chicken breasts register 160 degrees, 5 to 10 minutes longer. Transfer chicken to platter and let rest 5 minutes. Meanwhile, whisk to combine sauce in skillet and transfer to small bowl. Serve chicken, passing extra sauce separately.

Advertisements

2 Comments on “Sweet and tangy oven baked chicken”

  1. Marisa says:

    Yum! Would you mind sharing your tater tot casserole recipe too?

  2. Rachel says:

    This looks delicious!!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s