Tillie Doyle
Barbecuing chicken in a pan is a great option when you don't have access to a grill or oven, or when the weather is too cold or too hot for outdoor cooking. This method is faster than using a grill or oven, as you don't need to wait for the stovetop to heat up, and you can control the heat more easily. You can use chicken breast or boneless, skinless thighs, but chicken thighs are recommended as they cook quickly, have a higher sauce-to-chicken ratio, and have more fat, making them juicier. You can use a store-bought barbecue sauce or make your own, and you can also use a spice rub for extra flavour.
How to barbecue chicken in a pan
| Characteristics | Values |
|---|---|
| Preparation time | 15-30 minutes |
| Cooking time | 15-60 minutes |
| Number of pans required | 1 |
| Chicken cut | Chicken breast or boneless, skinless thighs |
| Seasoning | Spice rub, barbecue sauce, or both |
| Cooking method | Stovetop or oven |
| Stovetop temperature | High and controlled heat |
| Oven temperature | 400-450°F (220°C) |
| Additional ingredients | Olive oil, salt, pepper, garlic powder |
| Serving suggestions | Slaw, mashed potatoes, green vegetables, cornbread, wraps, buns |
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What You'll Learn
Choosing the right cut of chicken
Boneless, Skinless Chicken Thighs:
Boneless and skinless chicken thighs are a great option for barbecue chicken in a pan. They have a higher fat content compared to chicken breasts, resulting in juicier and more tender meat. Thighs cook faster than other cuts, making them ideal for a quick and easy meal. Their smaller size also allows for a higher sauce-to-chicken ratio, ensuring a flavourful dish.
Chicken Breasts:
Chicken breasts are a leaner option and are commonly used for barbecue chicken recipes. They can be used with or without the bone. Boneless chicken breasts are easier to work with and cook more evenly. However, they can be more prone to overcooking, so careful monitoring is necessary. Chicken breasts provide a good surface area for the barbecue sauce to cling to, resulting in a tasty and visually appealing dish.
Chicken Thighs with Skin:
Chicken thighs with skin offer a different culinary experience. The skin, when cooked properly, becomes crispy and adds a delightful texture to the dish. Leaving the skin on also helps keep the meat moist and juicy. This option may take a bit longer to cook compared to boneless, skinless thighs, but the skin can be a tasty treat for those who enjoy crispy chicken skin.
Regardless of the cut you choose, always ensure that your chicken is fresh and of good quality. Check for expiration dates and proper storage instructions to guarantee food safety. Additionally, consider the size of the chicken pieces, as this may impact cooking time and the overall flavour absorption of the barbecue sauce.
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Preparing the chicken
Once you have selected the cut of chicken, you can apply a spice rub, barbecue sauce, or both to season or coat the chicken. You can use your favourite store-bought brand or make your own barbecue sauce. For example, you could use a homemade maple whiskey BBQ sauce or a sticky-sweet peach BBQ sauce. If you are using a spice rub, it is recommended to let the chicken sit for at least 15 to 30 minutes (or more if you like) with the rub and oil in the refrigerator.
After seasoning the chicken, you can start cooking. Drizzle olive oil on a rimmed sheet pan and use your fingers or a brush to coat the surface of the pan. Place the chicken on the pan, arranging the pieces skin-side down and leaving space between them.
If you are using barbecue sauce, you can brush it onto the chicken halfway through cooking. This is because, if the sauce has a lot of sugar in it, you don't want it to burn in the oven.
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Preparing the pan
Firstly, select an appropriate pan for cooking. For stovetop barbecue chicken, a skillet or a regular pan can be used. If you're cooking in an oven, a rimmed sheet pan or a baking sheet is a better option.
Next, line your pan with foil. This step is especially important if you're using an oven as it makes cleanup much easier. Drizzle olive oil onto the pan. You can use your fingers or a brush to coat the surface of the pan evenly. Make sure to coat the pan thoroughly to prevent the chicken from sticking.
If you're using a skillet, you may need to use shortening or oil instead of cooking spray to prevent it from burning. It is important to ensure that your pan is well-coated before adding the chicken to ensure even cooking and to create a non-stick surface.
If you are using a stovetop, turn on your stove and adjust the heat to a high temperature. Having your pan at the right temperature is crucial for achieving the desired caramelization on your chicken.
Now your pan is prepared and ready for the chicken!
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Cooking the chicken
First, drizzle olive oil onto a rimmed sheet pan and use your fingers or a brush to coat the surface of the pan. Place the chicken thighs skin-side down on the pan, making sure they are in a single layer and spaced evenly apart. Sprinkle the chicken evenly with salt and pepper, or a spice rub of your choice.
Let the chicken sit in the refrigerator for at least 15-30 minutes with the rub and oil, or longer if you prefer. Then, roast the chicken skin-side down for 25 minutes. Remove the chicken from the oven and brush sauce all over the thighs. Use a spatula to flip them over carefully, being careful not to tear the skin.
Return the chicken to the oven and roast for another 7 minutes. Repeat this process, brushing the chicken with sauce and roasting for 7 minutes, until the chicken is cooked through. For a crispy texture, finish the chicken under the broiler for a short time. Let the chicken sit for at least 10 minutes before serving.
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Adding the sauce
Reducing the Sauce
Before adding the sauce to the chicken, it is recommended to reduce it by simmering on the stove. Place the sauce in a saucepan and simmer over medium heat, stirring regularly, until it has thickened and reduced in volume. This process should take around 20 to 25 minutes. Reducing the sauce helps concentrate the flavours and creates a thicker, stickier coating for your chicken.
Timing the Sauce Application
The timing of when you add the sauce to your chicken is essential for achieving the perfect barbecue flavour. For pan-barbecued chicken, it is generally recommended to cook the chicken partially before applying the sauce. This ensures that the sauce does not burn or over-caramelize, as barbecue sauce tends to have a high sugar content. Aim to cook your chicken for about halfway through the total cooking time before applying the sauce.
Basting and Turning
Once you've added the sauce to your chicken, it's time to baste and turn the pieces to ensure an even coating. Use a brush to generously apply the sauce to the surface of the chicken. Then, use a spatula to carefully turn the pieces over, being cautious not to tear the skin. After turning, apply more sauce to the newly exposed surface. Repeat this process a few times during the remaining cooking time to build up a delicious, sticky coating.
Final Touches
When your chicken is cooked through and the sauce has developed a nice glaze, it's time to remove it from the heat. However, don't serve it just yet! Let the chicken rest for at least 10 minutes before serving. This resting period allows the juices to redistribute, ensuring juicy and tender meat. During this time, the sauce will continue to thicken and adhere to the chicken, creating that perfect barbecue texture.
Remember, the key to successful sauce application is reducing the sauce, timing the addition, generously basting, and allowing adequate resting time. With these steps, you'll achieve mouthwatering, flavourful pan-barbecued chicken every time.
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Frequently asked questions
Boneless, skinless chicken thighs are recommended as they cook quickly and have a high BBQ sauce-to-chicken ratio. Chicken breast can also be used.
This depends on the size of your chicken. A good rule of thumb is to roast the chicken for 25 minutes, then add the sauce and cook for another 10-20 minutes.
Preheat your oven to 400°F (200°C). If you want a crispy texture, finish the chicken under the broiler.
You can use your favourite store-bought BBQ sauce or make your own. For a sticky-sweet flavour, try a sauce with peach or maple whiskey. For a smoky flavour, look for sauces with "mesquite" or "chipotle" in the name.
BBQ chicken goes well with mashed potatoes and greens, cornbread, slaw, or baked potatoes and steamed broccoli.
