Stovetop BBQ Chicken
Updated Oct. 10, 2023
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- Step 1
In a large bowl, stir together the ketchup, vinegar, Worcestershire, paprika, garlic powder and cayenne.
- 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.)
- 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.
- 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.
Private Notes
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Cooking Notes
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.
Peter
Unfortunately this didn’t taste good at all. Not sure what happened but maybe the sugars burned too much which flavored the rest of the dish/sauce. Won’t be a repeat.
Piper
Gotta make sure you constantly flip the chicken (at least 1x/minute) otherwise the char gives way to burnt. Great sauce recipe!
Anna
Whipped this up when I realized the bottle of barbecue sauce in the fridge had expired three years ago! Oops! It was super quick and very good--I added a little molasses.
Vicki
This was great! Quick, easy and all 5 of us loved it! This is going into rotation.
Evelyn Murphy
Interesting riff on a pan sauce. I think I may try it with a non-tomato barbecue sauce.
Margarena
I thought this was delicious. Do add about a tablespoon of brown sugar to the sauce and watch to make sure chicken doesn't get too charred.
Sharon Campbell
I should have left time for making some rice or noodles but I was busy changing sheets,etc. I found it pretty good in spite of the lack of a base. I’ll do better next time!
Lisa L
Ali Slagle does it again with an easy recipe that really over-delivers on flavor!
Ingrid
Tastes better than the picture looks, but it is a fine balance of getting char and not completely burning the sauce.
maggie
holy smokes this is amazing
JWF
Tasty recipe and easy, and good even if you use jarred or prepared barbecue sauce!
Marsha
Ran out of propane for my gas grill so resolved to make bbq chicken on the grill and so glad I did. Easy sauce to make and really good, one that everyone will like. Be sure to use meat thermometer to check doneness though as my chicken took much longer to cook.
David B.
Good and tasty. Marinating the chicken in advance helped.
Housing & Gichujang Version
1/4 C ketchup and 3T Housin and 1T Gochujang Everything else the same
Piper
Gotta make sure you constantly flip the chicken (at least 1x/minute) otherwise the char gives way to burnt. Great sauce recipe!
TH nyc
This was easy and delicious! I added a dash of brown sugar at the the last step. Just to balance the savory.
Bar Not Kitchen
Thoughts on subbing Gochujang for the ketchup?
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.
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