"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sweet and Tangy Oven-Barbecued Chicken Recipe

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This recipe for Sweet and Tangy Oven-Barbecued Chicken, by , is from The Thompson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Krista Thompson
Added: Sunday, November 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. ketchup
2 T. grated onion
2 T. Worchestershire sauce
2 T. Dijon mustard
3 T. molasses
2 T. maple syrup
3 T. cider vinegar
1 t. chili powder
1/4 t. cayenne pepper
4 large boneless, skinless chicken breasts
Salt and pepper
1 T. vegetable oil

Directions:
Directions:
Adjust oven rack to upper-middle position, about 5 inches from upper heating element; heat oven to 325. Whisk sauce ingredients in small bowl; set aside. Season chicken with salt and pepper. Heat oil in heavy-bottomed 12 inch oven-proof skillet over high heat. Brown chicken skinned-side down until very light golden, 1 to 2 minutes; turn chicken and brown on second side, 1 to 2 minutes longer. Transfer chicken to plate and discard fat in skillet. Simmer sauce in pan over medium heat, stirring frequently, until sauce is thick and glossy, 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 register 130 degrees, 10-14 minutes. Set oven to broil and continue to cook until thickest part of chicken registers 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 sauce separately.

Number Of Servings:
Number Of Servings:
4

 

 

 

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