Last night's dinner went quite well and was surprisingly fast and easy - yay! I always love when that happens. I made the Indoor Barbecue Chicken recipe from The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition. It's an awesome cookbook to begin with, and so far there's not been a single recipe I've made from it that I didn't like. I highly recommend it. Unfortunately for you guys, though, I forgot to take a picture of how the chicken turned out. Oh well. A word to the wise, also: make sure to use a nonstick skillet. Here's the recipe all the same.
Indoor Barbecue Chicken
adapted from The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition
4 boneless, skinless chicken breasts, trimmed
Salt and pepper
1 tablespoon vegetable oil
1 onion, minced
1 cup ketchup
3 tablespoons light molasses
3 tablespoons cider vinegar
2 tablespoons Worcestershire
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1. Pound the thicker ends of the chicken as needed. Pat dry with paper towels, then season with salt and pepper.
2. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the chicken and cook until light golden brown on both sides, about 4 minutes per side. Transfer the chicken to a plate.
3. Add the onion and 1/4 teaspoon salt to the skillet and return to medium heat until softened, about 5 minutes. Stir in the ketchup, molasses, vinegar, Worcestershire, mustard, maple syrup, chili powder, and cayenne pepper, scraping up any browned bits.
4. Turn the heat to low. Return the chicken to the skillet, with any accumulated chicken juice, and coat with the sauce. Cover and simmer until the chicken in fully cooked and registers 160 degrees on an instant-read thermometer, about 10 minutes.