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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is great if you don't have a grill to cook on. You'll still get a great tasting, juicy piece of barbecued chicken using only your stove and oven. This recipe uses chicken breast tenderloins but any part of the chicken can be substituted. Seasoning the chicken before browning adds extra flavor and can balance out the sweetness of the barbecue sauce. A simple salt and pepper mixture will work as well as store-bought or custom blends of seasonings. (Montreal Chicken blend is a great one) A grill pan can be used to get nice grill marks but it not necessary. Remember that chicken pieces with bone-in will take longer to cook through. Ingredients:
6 chicken tenderloins (1-2lbs or 1 package) |
2 cups barbecue sauce (reserve 1/2 cup separately for dipping) |
2 -3 tablespoons dry rub chicken seasoning or 2 -3 tablespoons salt and pepper |
2 -3 tablespoons olive oil or 2 -3 tablespoons cooking spray |
Directions:
1. Preheat Oven to 350 degrees F. Oil a medium skillet or cast-iron grill pan with olive oil (approx 1 Tbsp) or spray with cooking spray. Preheat the pan over medium-high heat.
2. Season the chicken with the dry rub or salt and pepper. Spray the chicken with cooking spray or brush with olive oil.
3. Brown the chicken for 2-3 minutes on each side (depending on size of the piece; longer for bone-in pieces). The goal is not to cook the chicken all the way at this point, just to brown it.
4. Spray or oil a 9x9 glass baking dish. Remove the chicken from the skillet/pan and place in the baking dish. Brush with half a cup of the barbecue sauce.
5. Turn the chicken after 10-12 minutes and brush the other side with another half a cup of barbecue sauce.
6. After 8-10 minutes, brush the chicken again with another half cup of barbecue sauce. Reserve the last half cup of sauce for dipping.
7. After 8-10 minutes remove the dish from the oven and cover loosely with aluminum foil. Let cool for 3-5 minutes. Serve with remaining barbecue sauce.
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