Homemade Bar-b-qued Chicken
Sweet-savory BBQ chicken with maple, molasses and Old World salt-free seasoning. Marinate, sear, simmer sauce and finish under the broiler.
I modified a recipe that I saw on America's Test Kitchen on PBS. I am addicted to Old World 3rd Street Salt Free Spice*, and use it in everything but cakes, pies and candies. *Old World 3rd Street Salt Free Spice is known as Salt Free Old World Central Street Seasoning in our Illinois locations and online.
Submitted by: Louise M from Milwaukee, Wisconsin
Yield: 2
- Marinate chicken in the ketchup-based sauce for 8 hours or overnight for best flavor.
- Sear in a heavy, ovenproof nonreactive skillet, simmer the sauce until glossy, then finish in the oven and under the broiler.
- Use an instant-read thermometer to check doneness; refrigerate leftovers 3 to 4 days or freeze up to 2 to 3 months.
Preparation Instructions:
Adjust an oven rack to the upper-middle position, about 5 inches from the upper heating element; heat the oven to 325 degrees.
Whisk the ketchup, powdered spices, Worcestershire, mustard, molasses, maple syrup, and vinegar together in a small bowl and set aside. Season the chicken with pepper. Place chicken in sauce and marinate 8 hours, or overnight, in the refrigerator.
Heat the oil in a heavy-bottomed, nonreactive, 12-inch ovenproof skillet over high heat, until beginning to smoke. Brown the chicken, turn and cook 1 to 2 minutes longer. Transfer the chicken to a plate and set aside.
Discard the fat in the skillet. off the heat, add the sauce mixture and use a wooden spoon to scrape up the browned bits on the bottom of the skillet. Simmer the sauce over medium heat, stirring frequently with a heatproof spatula, until the sauce is thick and glossy and a spatula leaves a clear trail in the sauce, about 3 to 4 minutes.
Off the heat, return the chicken to the skillet and turn to coat thickly with the sauce. Spoon extra sauce over each piece of chicken to create a thick coating.
Place the skillet in the oven and cook until the thickest parts of the chicken breasts register 130 degrees on an instant-read thermometer, 10-12 minutes. Set the oven to broil and continue to cook until the thickest parts of the chicken breasts register 155 degrees, 5-10 minutes longer.
Transfer the chicken to a platter and let rest 5 minutes. Meanwhile, whisk to combine the sauce in the skillet and transfer to a small bowl. Serve the chicken, passing the extra sauce separately.
thespicehouse.com
More About This Recipe
Old World 3rd Street Spice is available in it's original form, with salt, on the website. It is called Old World Central Street Spice.
Frequently Asked Questions
How long should I marinate the chicken?
The recipe calls for 8 hours or overnight in the fridge for best flavor. If short on time, marinate at least 30 minutes, but the longer you marinate the better the flavor and coating adhesion.
Can I use bone-in chicken or thighs instead of boneless breasts?
Yes. Bone-in or dark meat works and will be juicier, but plan on longer cooking time. Cook until the thickest part reaches a safe temperature with an instant-read thermometer and allow rest time for carryover heat.
Why do I sear the chicken before simmering the sauce?
Searing boosts flavor by browning the surface and creates browned bits on the pan to deglaze. Those bits add depth to the sauce when you simmer it.
What kind of skillet should I use?
Use a heavy-bottomed, ovenproof, nonreactive skillet such as stainless steel or enameled cast iron. Avoid bare cast iron or reactive aluminum for highly acidic sauces to prevent off flavors.
The recipe says to broil until 155 degrees and rest 5 minutes. Is that safe?
The recipe uses a lower broil finish and relies on carryover heat during resting to raise the final temperature. For full USDA guidance, cook until the internal temperature reaches 165 degrees F. If you prefer to follow the recipe, use an instant-read thermometer and ensure the rested chicken reaches a safe final temperature.
How can I make the sauce thicker or glossier?
Simmer the sauce a little longer until it coats a spatula and leaves a clear trail. For quicker thickening, stir in a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and simmer until glossy.
Can I make this ahead and how long will it keep?
Yes. Marinate overnight. Cooked chicken and sauce keep in the refrigerator for 3 to 4 days. Freeze cooked portions or the sauce up to 2 to 3 months. Reheat gently to avoid drying the chicken.
What can I use if I do not have Old World 3rd Street salt-free seasoning?
Use the salted Old World Central Street blend and cut any added salt, or substitute another salt-free all-purpose seasoning and adjust salt to taste. The sauce tolerates small swaps of similar spice blends.
How long should I marinate the chicken?
The recipe calls for 8 hours or overnight in the fridge for best flavor. If short on time, marinate at least 30 minutes, but the longer you marinate the better the flavor and coating adhesion.
Can I use bone-in chicken or thighs instead of boneless breasts?
Yes. Bone-in or dark meat works and will be juicier, but plan on longer cooking time. Cook until the thickest part reaches a safe temperature with an instant-read thermometer and allow rest time for carryover heat.
Why do I sear the chicken before simmering the sauce?
Searing boosts flavor by browning the surface and creates browned bits on the pan to deglaze. Those bits add depth to the sauce when you simmer it.
What kind of skillet should I use?
Use a heavy-bottomed, ovenproof, nonreactive skillet such as stainless steel or enameled cast iron. Avoid bare cast iron or reactive aluminum for highly acidic sauces to prevent off flavors.
The recipe says to broil until 155 degrees and rest 5 minutes. Is that safe?
The recipe uses a lower broil finish and relies on carryover heat during resting to raise the final temperature. For full USDA guidance, cook until the internal temperature reaches 165 degrees F. If you prefer to follow the recipe, use an instant-read thermometer and ensure the rested chicken reaches a safe final temperature.
How can I make the sauce thicker or glossier?
Simmer the sauce a little longer until it coats a spatula and leaves a clear trail. For quicker thickening, stir in a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and simmer until glossy.
Can I make this ahead and how long will it keep?
Yes. Marinate overnight. Cooked chicken and sauce keep in the refrigerator for 3 to 4 days. Freeze cooked portions or the sauce up to 2 to 3 months. Reheat gently to avoid drying the chicken.
What can I use if I do not have Old World 3rd Street salt-free seasoning?
Use the salted Old World Central Street blend and cut any added salt, or substitute another salt-free all-purpose seasoning and adjust salt to taste. The sauce tolerates small swaps of similar spice blends.
I just sprinkled the Maple sugar seasoning on the chicken and let marinate then grilled added additional to bottled bbq sauce and brushed on gave chicken a delicious flavor and sauce an added flavor great spice