Description
BBQ Glazed Chicken
Ingredients
4 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
For the BBQ Sauce:
1/2 cup barbecue sauce (your favorite brand)
2 tbsp honey
1 tbsp apple cider vinegar
1/2 tsp smoked paprika
1/4 tsp garlic powder
Directions
Season the chicken: Sprinkle the chicken breasts with salt and pepper on both sides.
Sear the chicken: Heat olive oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden brown. Remove and set aside.
Make the BBQ glaze: In the same skillet, mix barbecue sauce, honey, apple cider vinegar, smoked paprika, and garlic powder. Simmer for 2-3 minutes until slightly thickened.
Glaze the chicken: Return the chicken to the skillet and spoon the sauce over each piece. Cover and simmer for 5-7 minutes until the chicken is fully cooked (165°F internal temperature).
Serve: Plate the BBQ chicken with roasted potatoes and sautéed greens or spinach for a delicious, balanced meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 280 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect BBQ Glazed Chicken every time. First, pat the chicken breasts dry with a paper towel to ensure a good sear. Season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully add the chicken, leaving space between each piece. Sear without moving for 4-5 minutes until a deep golden-brown crust forms. Flip and sear the other side. Transfer the chicken to a clean plate. Reduce the heat to medium-low. For the glaze, add the barbecue sauce, honey, apple cider vinegar, smoked paprika, and garlic powder directly to the skillet. Use a whisk to scrape up any browned bits from the chicken. Let the sauce simmer and bubble gently for 2-3 minutes until it coats the back of a spoon. Return the chicken and any accumulated juices to the skillet. Spoon the glaze over the chicken, cover, and let it cook for 5-7 minutes, or until the internal temperature reaches 165°F.
Serving Suggestions
This versatile chicken pairs beautifully with a variety of sides. For a classic BBQ plate, serve with creamy coleslaw and corn on the cob. For a lighter option, try it over a bed of quinoa or brown rice with steamed broccoli. It also makes excellent sandwiches on toasted brioche buns with a slice of cheddar cheese and crisp lettuce. Leftovers are fantastic chopped and added to salads, quesadillas, or pasta dishes.
How-to Summary
Quickly summarize the process: Dry and season chicken, sear until golden, remove. Make glaze in the same pan by simmering BBQ sauce, honey, vinegar, and spices. Return chicken to pan, coat with glaze, cover, and simmer until cooked through to 165°F.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Bone-in or boneless thighs work well. Adjust cooking time slightly, as thighs may take a few minutes longer to reach a safe internal temperature of 165°F.
How can I make this recipe less sweet? Reduce or omit the honey. You can also use a sugar-free or vinegar-based BBQ sauce for a tangier profile.
My sauce is too thick. What should I do? Thin it with a tablespoon or two of water, chicken broth, or more apple cider vinegar until you reach the desired consistency.
Can I make this ahead of time? You can prepare the glaze ahead and store it in the fridge. The cooked chicken also reheats well, covered, in a 300°F oven or gently in a skillet.
How do I know when the chicken is done without a thermometer? Pierce the thickest part with a fork or knife. The juices should run clear, not pink. However, a meat thermometer is the most reliable method.
Common Mistakes to Avoid
- Overcrowding the Pan: This steams the chicken instead of searing it. Cook in batches if necessary.
- Boiling the Glaze: Keep the heat at a gentle simmer after adding the sauce to prevent burning the sugars.
- Underseasoning the Chicken: Don’t be shy with salt and pepper on the raw chicken, as it’s your primary seasoning layer.
- Overcooking: Using a meat thermometer is crucial to prevent dry, tough chicken. Remove it as soon as it hits 165°F.
Conclusion
This BBQ Glazed Chicken recipe is a guaranteed winner for a fast, flavorful weeknight dinner. With a perfect balance of sweet, smoky, and tangy flavors and a foolproof one-pan method, it delivers maximum taste with minimal cleanup. Mastering the simple sear-and-simmer technique opens the door to endless glaze variations. Give it a try for a satisfying meal that will please the whole family.