Another installment in my Skillet Suppers segment. Skillet suppers are perfect for week night and busy night meals. We love BBQ Chicken and use the grill a lot this time of year BUT when I am in a hurry I reach for this recipe (you can even use your grills side burner to keep the heat outside. Serve some grilled veggies (we had grilled Patty Pan squash and onions) on the side. Very yummy!
Editing this post to tell you about a LODGE CAST IRON giveaway at Kristin's Delightful Country Cooking blog. She a fun gal, Gooseberry Patch fan and blogger of great recipes..... Be sure to visit her and get entered in!
Skillet BBQ Chicken
2-3 Tbsp olive oil
1 medium onion, sliced
2/3 c ketchup
2/3 c water
3 Tbsp red wine vinegar
3 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 tsp chili powder
½ tsp dry mustard
1/2 tsp celery seed
4 split chicken breasts, bone-in (I also use boneless/skinless breasts)
Heat oil over medium high heat in a large skillet. Brown chicken pieces on each side. Remove and set aside. Sauté onion until tender. Stir in ketchup, water, vinegar, brown sugar, Worcestershire sauce, chili powder, dry mustard and celery seed and bring to a boil. Add chicken skin side down, reduce heat to simmer and cook covered for 30 minutes. Turn chicken, cover and simmer an additional 20 minutes or until chicken is cooked through. Spoon sauce over chicken and garnish with fresh, chopped parsley if desired. Serves 4-6.
Linking to Michael Lee's Foodie Friday!
