Stovetop Barbecue Chicken (15-Minute Recipe)

Name: Stovetop Barbecue Chicken (15-Minute Recipe)
Ingredients: Heavy-bottomed skillet or cast iron pan: I prefer cast iron because it retains heat evenly and creates superior searing; Meat thermometer: Essential for ensuring food safety without overcooking; Tongs: For safe flipping and maneuvering of chicken pieces; Small saucepan: For warming and reducing barbecue sauce; Sharp knife: For proper chicken preparation and slicing; 1.5 pounds boneless, skinless chicken thighs or breasts; 2 tablespoons olive oil or vegetable oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 cup ketchup; 2 tablespoons apple cider vinegar; 2 tablespoons brown sugar; 1 tablespoon Worcestershire sauce; 1 teaspoon liquid smoke; 1/2 teaspoon mustard powder; 1/4 teaspoon cayenne pepper

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When I first discovered this stovetop barbecue chicken recipe, I couldn't believe how quickly it transformed my weeknight dinner routine. After years of waiting for outdoor grills to heat up or oven-baked chicken to cook through, finding a method that delivers tender, flavorful barbecue chicken in just 15 minutes felt like discovering culinary gold There's

Ingredients

Instructions

I start by removing the chicken from refrigeration about 10 minutes before cooking, allowing it to come closer to room temperature. This step prevents the meat from seizing up when it hits the hot pan, which can lead to uneven cooking.
While the chicken rests with its seasoning, I prepare the barbecue sauce in a small saucepan. Combining ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, liquid smoke, mustard powder, and cayenne pepper, I whisk everything together over low heat.
I heat my cast iron skillet over medium-high heat until it’s hot enough that a drop of water sizzles and evaporates immediately. Adding oil to the hot pan, I swirl it around to ensure even coverage.