SERVES 4
Real maple syrup is preferable to imitation syrup, and “mild” or “original” molasses is preferable to darker, more bitter types. Use a rasp-style grater or the fine holes of a box grater to grate the onion. Make this recipe only in an in-oven broiler; do not use a drawer-type broiler. Broiling times may differ from one oven to another, so we urge you to check the chicken for doneness after only 3 minutes of broiling. You may also have to lower the oven rack if your broiler runs very hot. It is important to remove the chicken from the oven before switching to the broiler setting to allow the broiler element to come up to temperature.
1 |
cup ketchup |
3 |
tablespoons molasses (see note) |
3 |
tablespoons cider vinegar |
2 |
tablespoons finely grated onion (see note) |
2 |
tablespoons Worcestershire sauce |
2 |
tablespoons Dijon mustard |
2 |
tablespoons maple syrup (see note) |
1 |
teaspoon chili powder |
¼ |
teaspoon cayenne pepper |
4 |
(5- to 6-ounce) boneless, skinless chicken breasts, tenderloins removed and breasts trimmed |
Table salt and ground black pepper |
|
1 |
tablespoon vegetable oil |
1. Adjust an oven rack to the upper-middle position, about 5 inches from the heating element, and heat the oven to 325 degrees. Whisk the ketchup, molasses, vinegar, onion, Worcestershire sauce, mustard, maple syrup, chili powder, and cayenne together in a small bowl; set aside. Pat the chicken dry with paper towels and season with salt and pepper.
2. Heat the oil in a 12-inch ovensafe skillet over high heat until just smoking. Add the chicken, smooth side down, and cook until very light golden, 1 to 2 minutes; using tongs, turn the chicken and cook until very light golden on the second side, 1 to 2 minutes longer. Transfer the chicken to a plate and set aside.
3. Discard the fat in the skillet; off the heat, add the sauce mixture and, using a wooden spoon, 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 4 minutes. Off the heat, return the chicken to the skillet and turn to coat thickly with the sauce; set the chicken pieces smooth side up and spoon extra sauce over each piece to create a thick coating.
4. Place the skillet in the oven and cook until the thickest part of the breasts registers 130 degrees on an instant-read thermometer, 8 to 12 minutes. Remove the skillet from the oven, turn the oven to broil, and heat for 5 minutes. Once the broiler is heated, place the skillet back in the oven and broil the chicken until the thickest part of the breasts registers 160 to 165 degrees, 3 to 8 minutes longer. Transfer the chicken to a platter and let rest for 5 minutes. Meanwhile, whisk the sauce in the skillet to recombine and transfer to a small bowl. Serve the chicken, passing the extra sauce separately.