Thursday, January 31, 2008

Oven Barbeque Chicken

This is so moist and good!

4 boneless, skinless chicken breasts
1 ¾ cup of BBQ sauce (bull’s eye original is the best!)

Preheat oven to 325 degrees. Put the rack about 5 inches from the top of the heating element.
Heat a heavy-bottomed, nonreactive (noncoated) 12-inch ovenproof skillet with a tablespoon of oil.
Brown chicken until light golden 1-2 minutes. Using tongs, turn chicken and brown until light golden on second side 1-2 minutes. Transfer chicken to plate and set aside.
Add BBQ sauce to the pan and with a wooden spoon scrape up browned bits on bottom of skillet. Simmer sauce over medium heat, stirring frequently with spatula until sauce is thick (about 2 minutes). Turn off heat and return chicken to skillet. Coat the chicken with the sauce. Place the skillet in the oven on the top rack and cook for 10 to 14 minutes until chicken is about 130 degrees. Set the oven to broil and continue to cook until the thickest part of the chicken reaches 160 degrees (5 to 10 minutes longer). Transfer chicken to platter and let rest 5 minutes. Meanwhile, whisk to combine sauce in the skillet and transfer to small bowl. Serve chicken, passing the extra sauce separately.