Sweet and Tangy Barbecued Chicken in the Oven

1 cup ketchup

2 Tbsp. finely grated onion

2 Tbsp. Worcestershire sauce

2 Tbsp. Dijon mustard

3 Tbsp. mild or original molasses

2 Tbsp. maple syrup (the real stuff from Canada)

3 Tbsp. cider vinegar

1 tsp. chili powder

¼ tsp. cayenne

4 boneless, skinless chicken breasts, pounded slightly and patted dry

Salt and ground pepper

1 Tbsp. oil

Adjust oven rack to upper-middle position, about 5 inches from heating element; heat oven to 325 degrees. Whisk ketchup, onion, Worcestershire, mustard, molasses, maple syrup, vinegar, chili powder, and cayenne in small bowl; set aside. Season chicken with salt and pepper.

Heat oil in heavy, non Teflon coated ovenproof 12 inch skillet over high heat until beginning to smoke. Brown chicken skinned-side down until very light golden, 1 to 2 minutes; using tongs, turn chicken and brown until very light golden on second side, 1 to 2 minutes longer. Transfer chicken to plate and set aside. Discard fat in skillet; off heat, add sauce mixture and using a wooden spoon, scrape up browned bits on bottom of skillet. Simmer sauce over medium heat, stirring frequently with heatproof spatula, until sauce is thick and glossy, and spatula leaves clear trail in sauce, about 4 minutes. Off heat, return chicken to skillet, and turn to coat thickly with sauce; set chicken pieces skinned-side up and spoon extra sauce over each piece to create thick coating. Place skillet in oven and cook until thickest parts of chicken breasts register 130 degrees on meat thermometer, 10 to 14 minutes. Set oven to broil and continue to cook until thickest part of chicken breasts register 160 degrees, 5 to 10 minutes longer. Transfer chicken to platter and let rest 5 minutes. Meanwhile, whisk sauce in skillet to combine and transfer to small bowl. Serve chicken and pass sauce separately. We love this with mashed potatoes and something green. It says “tangy” but that really means it will kick you right in the pants…the spices are bold! Bon Appetit!