Skillet Barbecue Chicken Recipes

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:

• 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:

• In large bowl, stir vinegar, oil, honey, pepper and salt with whisk. Add coleslaw mix, bell pepper and onion; toss to coat. Cover; refrigerate at least 10 minutes.
• 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 1/2 inch thick. Rub chicken with garlic; sprinkle with seasoning blend and salt.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, turning once. Add barbecue sauce and water; cook 1 to 2 minutes longer or until chicken is no longer pink in center.
• Toss slaw. On each of 4 plates, place 1 chicken breast and 1 cup slaw. Spoon 1/4 cup sauce over chicken breast.

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!