Stovetop BBQ Chicken

By Ali Slagle

Updated Oct. 10, 2023

Stovetop BBQ Chicken
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(341)
Comments
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Nothing compares to live fire, but even if you don’t have a grill, you can make chicken that’s burnished and sticky with barbecue sauce. To achieve a similar smokiness on the stovetop, paint boneless, skinless chicken with some barbecue sauce and sear it so the sugars in the sauce caramelize and char. The sauce here leans tangy and spicy, but adjust it as you like. Once the chicken is cooked, let the sauce bubble until glossy enough to slather onto the chicken. Since that only took 30 minutes, consider your sides: perhaps a green goddess slaw, potato chips or pickles. (If you’d like to use bone-in chicken, try this oven method.)

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Ingredients

Yield:3 to 4 servings
  • ½cup ketchup
  • 2tablespoons apple cider vinegar
  • 1tablespoon Worcestershire or soy sauce
  • 1teaspoon smoked paprika
  • ½teaspoon garlic powder
  • ¼teaspoon ground cayenne
  • 1½ to 2pounds boneless, skinless chicken breasts or thighs
  • Salt and black pepper
  • 1tablespoon unsalted butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

303 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 46 grams protein; 583 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, stir together the ketchup, vinegar, Worcestershire, paprika, garlic powder and cayenne.

  2. Step 2

    Pat the chicken dry and pound to an even ½-inch thickness, if necessary. Season all over with salt and pepper, then add to the bowl of barbecue sauce and turn to coat. (You can marinate the chicken, covered and refrigerated, up to 2 hours ahead.)

  3. Step 3

    Melt the butter in a large (12-inch) nonstick skillet over medium heat. Shake the chicken to remove excess sauce, then add to the skillet. Cook until cooked through and charred in spots, 6 to 8 minutes per side. (Some sauce might collect and brown in the pan; that’s OK.) Meanwhile, stir ¼ cup of water into the remaining bowl of sauce, scraping the sides to get every bit.

  4. Step 4

    Transfer the chicken to a plate, pour the sauce into the pan and scrape any browned bits off the skillet. Boil until the sauce is thick and glossy, 2 to 4 minutes. Turn off the heat, add the chicken and any juices from the plate and turn to coat. If you find the sauce is too thin to coat the chicken, simmer it over medium-low. If it’s too thick to coat the chicken, add a tablespoon of water.

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Ratings

5 out of 5
341 user ratings
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Comments

Diane

This was an easy and quick recipe which satisfied everyone. Had all the ingredients at hand. This one is a keeper.

Roy Steele

This recipe was easy and delicious. I’m making it for the second time and will double the barbecue sauce, because everyone asked for more!

Strawberries & cream

I wouldn't sub it entirely. Gochujang burns a bit easier than ketchup, and ketchup adds some necessary liquid. The recipe sauce is quite good, and you might want a bit more. I would, however, double the sauce (not fully doubling the vinegar) and add a tablespoon of gochujang. I got a little bit reckless with the cayenne... I do like the commenter TH nyc's idea to add a bit of brown sugar.

caroline

super easy and so good! added an extra splash of worcestershire sauce and vinegar! paired with asparagus and roasted potatoes the sauce was amazing - adding as a staple

Tammy

Surprisingly good!

Scott

For some reason the thighs gave off a LOT of liquid, so that it simmered; I couldn't get any char.

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