About recipe

No outdoor grill? No problem. This dish makes easy, quick, and delicious barbecue chicken right on your stove.

Although store-bought barbecue sauce is easy to source, nothing compares to homemade. The recipe recommends pounding the chicken to make each piece uniform thickness, which also allows for even and quicker cooking.

Ingredients (serves 4)

• 1/2 cup ketchup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire or low-sodium soy sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cayenne pepper (optional)
• Black pepper
• 1 1/2 to 2 pounds boneless, skinless chicken breasts
• 1 tablespoon unsalted butter or canola oil

Preparation

1. In a large bowl, whisk together the ketchup, vinegar, Worcestershire, paprika, garlic powder, and optional cayenne.
2. Pat the chicken dry and carefully pound in to an even 1/2-inch thickness, if necessary, using a meat mallet or heavy pot. Season with black pepper and then add the chicken to the bowl of barbecue sauce and turn to coat. You can marinate the chicken, covered and refrigerated, up to 2 hours ahead if you have the time.
3. Melt butter or heat oil in a large non-stick skillet over medium heat. Shake the chicken to remove excess sauce, then add to the skillet. Cook until cooked through and browned in spots, 6-8 minutes per side, or when the internal temperature reaches 165 degrees F. Meanwhile, stir 1/4 cup of water into the remaining bowl of sauce.
4. Transfer the chicken to a plate, and pour the sauce into the pan and scrape any browned bits off the skillet. Boil until the sauce is thick and glossy, 2-4 minutes. Turn off the heat. Add the chicken and any juices from the plate and turn to coat.