Sweet 'n' Tangy BBQ Chicken

Payton Pate Clotiaux (originally from Amy Brown Dinger)
Yield: 4 servings

Another absolutely wonderful recipe from my fabulous aunt! Amy started making this when I was in high school and it is definitely one I requested frequently. This is, by far, one of Jaylon’s favorite dinners. We usually double the sauce because it is so magnificent! Note that you need an oven-safe skillet for this dish. (Nov 2010)

1 cup ketchup

2 Tbsp grated onion

2 Tbsp Worchester sauce

2 Tbsp Dijon mustard

3 Tbsp molasses

2 Tbsp maple syrup

3 Tbsp cider vinegar

1 tsp chili powder

1/4 tsp cayenne pepper

4 boneless, skinless chicken breast (6-7 oz each; patted dry with towel)

1 Tbsp salt and pepper 

Adjust oven rack to mid position; heat oven to 325˚F.

Whisk ketchup, onion, Worchester sauce, mustard, molasses, maple syrup, vinegar, chili powder and cayenne in a small bowl and set aside.

Season chicken with salt and pepper.

Heat oil in skillet over high heat until smokes. Brown chicken skinned side down until very light gold, turn chicken and set aside.

Discard fat in skillet, turn heat off, add sauce, with spoon scrape up browned pieces at bottom of skillet. Simmer sauce over medium heat, stir frequently until sauce is thick and glossy and spatula leaves clear trail, approximately 4 minutes.

Turn off heat, put chicken in skillet, spoon extra sauce on each piece, place skillet in oven for 10-15 minutes, set broil for 5-10 minutes.