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Sweet and Tangy Oven-Barbecued Chicken
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, non-reactive, 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 a 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.