Big day guys!
Do you know what today is? It is the lasttttttttt day of winter! Hallelujah!
I mean, I’m sure it’ll start snowing again in no time, but for today at least, I’m happy. Maybe that’s because winter’s over, maybe it’s because March Madness is finally upon us, or maybe it’s because by this time tomorrow, I’ll be on my way to sunny Las Vegas!
…it’s probably Las Vegas.
Although I’ve been to Vegas many times, I’m extra excited for this trip, because I’ll be there for the tournament and for gorgeous, dry weather in the high 70s. For various reasons, almost all of my Vegas trips have been in July and/or August, which is…not the best time to visit the desert. I’ve never been in March, but I’ve heard it’s perfection!
So I’ll talk to you cats next week, but in the meantime I’ll leave you with a yummy recipe for oven-barbecued chicken. I made this one night when my husband worked too late for dinner, and I gotta say — he really missed out.
SWEET AND TANGY OVEN-BARBECUED CHICKEN (recipe from The Complete America’s Test Kitchen TV Show Cookbook)
1 cup ketchup
3 tbsp molasses (mild or original, not dark)
3 tbsp cider vinegar
2 tbsp finely grated onion (using the fine holes of a grater)
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
2 tbsp real maple syrup
1 tsp chili powder
1/4 tsp cayenne pepper
4 6-oz boneless, skinless chicken breasts
salt and pepper
1 tbsp vegetable oil
1. Heat oven to 325 degrees. Whisk ketchup, molasses, vinegar, onion, Worcestershire sauce, mustard, maple syrup, chili powder, and cayenne together in small bowl; set aside.
2. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet (ovensafe if you’ve got it) over high heat until just smoking. Add chicken, smooth side down, and cook until very light golden, 1-2 minutes. Using tongs, turn chicken and cook until very light golden on other side, 1-2 minutes longer. Transfer chicken to plate and set aside.
3. Discard fat in skillet. Off heat, add sauce mixture and scrape up browned bits on bottom of skillet. Simmer sauce over medium heat, stirring frequently, until sauce is thick and glossy and a spatula leaves a clear trail in the sauce, about 4 minutes. Off heat, return chicken to skillet and turn to coat thickly with sauce. Set chicken pieces smooth side up and spoon extra sauce over each piece to create a thick coating (if your skillet isn’t oven safe, do this in a baking dish sprayed with nonstick spray).
4. Place skillet/baking dish in oven and cook until thickest part of breasts registers 130 degrees, 8-12 minutes. Remove skillet from oven, turn oven to broil, and heat 5 minutes. Once broiler is heated, place skillet back in oven and broil chicken until thickest part registers 160 degrees, 3-8 minutes longer. Transfer chicken to platter and let rest 5 minutes. Meanwhile, whisk sauce in skillet to recombine and transfer to a small bowl. Serve chicken with extra sauce.
Another great recipe from America’s Test Kitchen. Do you guys love them as much as I do?