Skillet Barbecue Chicken Recipe 325

Steps:

• In a large deep skillet, melt butter over medium heat.
• Add onion and garlic and cook for 5- 7 minutes, or until the onion is tender.
• Season chicken with salt& pepper and add to the skillet.
• Cook chicken 8- 10 minutes, turning to brown on all sides.
• Meanwhile, in a medium bowl, combine the steak sauce, tomato sauce, sugar, Worcestershire sauce, pepper sauce and chili powder.
• Add to the skillet, cover and cook 35 to 40 minutes or until the chicken is no longer pink inside, stirring occasionally.

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Rub garlic over chicken; sprinkle with seasoning blend and salt.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once. Add barbecue sauce and water, scraping skillet to loosen brown particles; cook 1 to 2 minutes longer or until chicken is no longer pink in center.

Steps:

• Microwave potatoes and water in covered microwaveable dish on HIGH 10 min., stirring after 5 min.; drain. (Potatoes should still be slightly firm.)
• Heat oil in large skillet on medium heat. Add chicken; cover. Cook 6 to 7 min. on each side or until chicken is done (165°F). Remove chicken from skillet; cover to keep warm.
• Add potatoes to skillet; cook 5 min. or until lightly browned, stirring occasionally. Reduce heat to low. Stir in 1/2 cup barbecue sauce; top with chicken. Pour remaining barbecue sauce over chicken; sprinkle with cheese. Cover; cook 5 min. or until cheese is melted.

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm., Add onion and red pepper to same pan; cook and stir 5-6 minutes or until tender. Add barbecue sauce; heat through. Serve with chicken.

Steps:

• Preheat grill to medium heat.
• Whisk all the ingredients for the Kansas-Style BBQ sauce in a small bowl and set aside.
• Place potatoes, carrots and Brussels sprouts into a 9-inch cast iron skillet. Place chicken thighs on top of the vegetables and using a pastry brush, generously brush Kansas-style BBQ sauce onto chicken thighs.
• Cover cast iron skillet tightly with a sheet of Reynolds Wrap® Non-Stick Foil, with the non-stick side facing down on top of the chicken.
• Place cast iron skillet onto grill and roast for 25 to 30 minutes. Remove foil and continue roasting for 15 minutes until chicken is tender and juices run clear or meat thermometer inserted into the center reads 180 degrees F.
• Remove skillet from grill and let chicken cool for 20 minutes. Serve and enjoy!

Steps:

• In a large deep skillet, melt butter over medium heat and sauté onion and garlic 5 to 7 minutes, or until onion is tender. Season chicken with salt then add it to skillet and cook 8 to 10 minutes, turning to brown chicken on all sides. Meanwhile, in a medium-sized bowl, combine remaining ingredients; mix well then add to chicken. Cover and cook 35 to 40 minutes, or until no pink remains in chicken, stirring occasionally.