Ella Walter
Yes, you can pan-fry BBQ chicken! It is a quick and easy recipe that you can make year-round whenever you crave BBQ chicken. You can use a regular pan, but if you want those pretty grill marks, a cast-iron grill pan is recommended. The stovetop method is faster than grilling because you can cook at a high and controlled heat. You can also achieve a similar smokiness to grilled chicken by painting the chicken with barbecue sauce and searing it so that the sugars in the sauce caramelize and char.
| Characteristics | Values |
|---|---|
| Ease of cooking | Easier than grilling |
| Time | Faster than grilling |
| Equipment | Requires a stove and a pan |
| Cleanliness | Less mess than grilling |
| Taste | Similar to grilled BBQ chicken |
| Smell | Fills the house with a BBQ aroma |
| Seasoning | Spice rub, barbecue sauce, or both |
| Chicken cut | Boneless chicken thighs or chicken breast |
| Chicken preparation | Pound to 1/2-inch thickness |
| Chicken temperature | Should be at room temperature |
| Sides | Slaw, mashed potatoes, potato chips, pickles, etc. |
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What You'll Learn
Pan-frying BBQ chicken on the stovetop
Stovetop BBQ chicken is a quick and easy recipe that you can make whenever you crave a BBQ flavour. You can use boneless chicken thighs or chicken breasts for this recipe.
Preparation
Before you start cooking, ensure that your chicken is not frozen. It should be thawed and at room temperature. This will ensure that the chicken cooks evenly. You can also use a cast-iron grill pan if you have one. The ridges will allow the fat to drip off and give you grill marks.
You can use a spice rub, barbecue sauce, or both to season or coat the chicken. If you are using a spice rub, rub garlic over the chicken and sprinkle it with a seasoning blend, salt, and pepper. You can also add some red chillies or chilli powder if you like spicy food. Let the chicken sit for at least 15 to 30 minutes (or more) with the rub and oil in the refrigerator.
Cooking
Heat oil in a large non-stick skillet or frying pan over medium to medium-high heat until the oil shimmers. Add the chicken and cook for 3 to 4 minutes on each side or until browned. If you are using boneless chicken thighs, you may need to cook them for an additional minute or two.
Once the chicken is browned, add the barbecue sauce and water to the pan, scraping the pan to loosen any browned bits. Cook the chicken for another 1 to 2 minutes or until the chicken is cooked to your liking (it should reach an internal temperature of 155 to 160 °F). Turn the chicken frequently to coat it all over with the sauce.
You can also paint the chicken with barbecue sauce and sear it so the sugars in the sauce caramelize and char. Once the chicken is cooked, let the sauce bubble until it is glossy enough to slather onto the chicken.
Serving
Stovetop BBQ chicken goes well with the same sides that traditional grilling recipes go with. Some sides you can serve with this dish include slaw, mashed potatoes, potato chips, pickles, and cajun sweet potato fries. You can serve the chicken as-is with a side of your favourite slaw and mashed potatoes, or serve it with the slaw on a bun. You can also slice the chicken and serve it in a wrap with romaine lettuce, cheese, and ranch dressing.
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Choosing the right cut of chicken
When it comes to choosing the right cut of chicken for your stovetop BBQ, you have a few options. You can use boneless, skinless chicken thighs or chicken breasts. Boneless chicken thighs are a great option as they cook quickly and have a higher BBQ sauce-to-chicken ratio due to their small size. They also have a bit more fat than chicken breasts, resulting in juicier meat. If you prefer chicken breasts, you can use them as well, but you may need to adjust the cooking time slightly as they tend to take a bit longer to cook.
Alternatively, you can go for bone-in chicken leg quarters, which include the thigh, leg, and some back parts. This option will add more flavour to your BBQ chicken. If you choose this cut, it is recommended to use an oven or grill instead of a stovetop to ensure even cooking. Another option is chicken breast quarters, which include the wing, breast, and some back parts. This cut is also best suited for oven cooking or grilling.
When preparing the chicken for stovetop BBQ, it is essential to pound the chicken breasts or thighs to an even thickness of about 1/2 inch. This ensures that the chicken cooks evenly and quickly in the pan. You can use a meat mallet or a small heavy skillet for pounding. If you're using bone-in chicken leg quarters or chicken breast quarters, you can skip the pounding step.
Remember, the key to a successful stovetop BBQ chicken is to choose a cut of chicken that suits your preference and the cooking method you intend to use. Boneless, skinless chicken thighs are the fastest and easiest option for a stovetop recipe, while bone-in cuts may require alternative cooking methods for the best results.
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Preparing the chicken
Once you have chosen your cut of chicken, it is important to ensure that it is not frozen. Start with chicken that is thawed and at room temperature to ensure even cooking. You can then season the chicken with a variety of spices and herbs. A common seasoning blend includes garlic powder, onion powder, paprika, salt, and pepper. Alternatively, you can use a spice rub or a marinade with lots of garlic. For a more intense flavour, allow the chicken to sit in the refrigerator for 15 to 30 minutes or longer with the rub and oil.
After seasoning, heat oil in a large non-stick skillet or frying pan over medium to medium-high heat. A cast-iron grill pan can also be used, as the ridges help fat drip off and create grill marks. Once the oil is shimmering, add the chicken to the pan. Cook the chicken for 3 to 4 minutes on each side, or until browned. If using chicken thighs, they should be mostly cooked at this point, but larger thighs may require an additional minute or two.
At this stage, you can add barbecue sauce to the pan to create a delicious glaze. If desired, add a small amount of water to the pan to help the sauce cook down. Flip the chicken pieces occasionally to ensure they become evenly coated in the sauce. Continue cooking for 1 to 2 minutes or until the chicken is cooked to your desired level of doneness. The internal temperature of the chicken should reach 155 to 160 degrees Fahrenheit.
With these steps, you can successfully prepare and cook juicy and flavourful BBQ chicken in a pan. The process is straightforward, and the results are mouthwatering!
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Selecting a pan
If you don't have a cast-iron pan, a regular non-stick skillet or frying pan can also be used. However, keep in mind that a regular pan may require more oil or shortening to prevent the chicken and sauce from burning. Additionally, consider using a pan with a lid to help contain the heat and moisture, especially if you're cooking with a thicker piece of chicken.
The size of the pan is another important factor. Choose a large pan that can accommodate multiple pieces of chicken without overcrowding. This will ensure even cooking and allow you to flip the chicken pieces easily. A large pan will also provide enough space for the sauce to coat the chicken evenly.
When selecting a pan, consider the material and coating. Non-stick pans are generally easier to work with as they require less oil and make cleanup simpler. However, if you're using a cast-iron pan, make sure it's well-seasoned to create a natural non-stick surface. Additionally, avoid using pans with non-stick coatings that may release toxins when heated to high temperatures.
Lastly, consider the weight and heat distribution of the pan. A heavier pan with a thick base will distribute heat more evenly, reducing the likelihood of hot spots and ensuring that your chicken cooks uniformly. A pan with a thick base will also retain heat better, helping to maintain a consistent temperature throughout the cooking process.
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Making a BBQ sauce
Yes, you can pan-fry BBQ chicken! You can use a spice rub, barbecue sauce, or both to season or coat your chicken. You can use boneless, skinless chicken thighs or breasts for this recipe.
Now, for the barbecue sauce:
To make a traditional BBQ sauce, you'll need just five simple ingredients: brown sugar, ketchup, and a few other pantry staples to add sweetness and spice. You can also add a teaspoon of liquid smoke per 12 servings to give it a more intense flavour. If you want to make your sauce a little less sweet, cut back on the brown sugar and add Worcestershire sauce instead. You can also add a pinch of garlic salt and red pepper flakes to taste.
Place all your ingredients in a blender and blend for two minutes. Alternatively, place them in a medium saucepan over medium heat. Stir constantly and bring to a low boil. Continue boiling for several minutes, stirring constantly, until the sauce becomes darker in colour. The process should take about 30 minutes.
Once your sauce is cooked, remove it from the heat and let it cool. Then, store it in an airtight container in the refrigerator until you're ready to use it. Homemade BBQ sauce will keep in the fridge for several months. You can also freeze it for up to three months.
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Frequently asked questions
Yes, you can use a regular pan to make BBQ chicken. However, if you use a non-stick pan, you may need to use more oil to prevent the chicken from sticking and burning.
You can use boneless, skinless chicken thighs or chicken breasts. Chicken thighs have a higher fat content, making them juicier, and they cook faster.
Depending on the size of your chicken pieces, cooking BBQ chicken in a pan should take between 8-12 minutes.
Cook BBQ chicken in a pan over medium-high heat.
