Indoor BBQ Chicken
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When the temperatures dip and the grill is packed away, this Indoor BBQ Chicken brings the smoky-sweet flavor of summer right into your kitchen. It’s proof that barbecue doesn’t have to be reserved for sunny days—this stovetop version is quick to prepare (about 25 minutes start to finish!) and totally satisfying. The chicken turns out tender and coated in a generous layer of sauce that’s bold, tangy, and just the right level of sweet.
I love serving it over a fluffy bed of steamed rice, which soaks up every bit of that delicious barbecue glaze. The recipe itself comes from Sweet and Savory Tooth, adapted from the always-reliable folks at America’s Test Kitchen—which I’ve recently discovered and can’t get enough of. Their detailed, tested approach makes recipes feel approachable and foolproof, and I’m wondering how I ever cooked without them.
Ingredients for Indoor BBQ Chicken
- BONELESS, SKINLESS CHICKEN BREASTS
- SALT AND PEPPER
- CANOLA OIL
- ONION
- SALT
- KETCHUP
- MOLASSES
- CIDER VINEGAR
- WORCESTERSHIRE SAUCE
- DIJON MUSTARD
- MAPLE SYRUP
- RED PEPPER FLAKES
Instructions for Indoor Barbecue Chicken
Start by pounding the chicken breasts to an even thickness so they cook uniformly. Pat them dry with paper towels, then season both sides with salt and freshly ground black pepper.
In a large nonstick skillet, heat a bit of olive oil over medium heat. Add the chicken and sear for about 4 minutes per side, until lightly browned. Transfer the chicken to a plate and set aside.
To the same skillet, add diced onion and ¼ teaspoon salt. Cook over medium heat for about 5 minutes, stirring often, until the onion is softened and starting to caramelize. Stir in the remaining barbecue sauce ingredients (like ketchup, brown sugar, vinegar, and any seasonings), scraping up any browned bits from the bottom of the pan to add depth and flavor.
Reduce the heat to low, then return the chicken (and any juices that collected on the plate) to the skillet. Spoon the sauce generously over each piece to coat.
Cover and simmer for 10 minutes, or until the chicken is fully cooked and the sauce has thickened. Serve warm over steamed rice, mashed potatoes, or even inside a toasted sandwich bun for a BBQ-style twist.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work great and tend to stay juicier. Just adjust the cooking time slightly—thighs may need an extra few minutes to cook through.
What kind of BBQ sauce works best?
Use your favorite! A classic smoky-sweet sauce works beautifully, but you can also try honey BBQ, spicy chipotle, or even a tangy mustard-based sauce for variety.
Do I need to pound the chicken before cooking?
Yes, if the breasts are uneven in thickness. Pounding helps them cook evenly and prevents dry spots.
Can I make this recipe ahead of time?
You can prep the sauce and even sear the chicken in advance. Store everything separately in the fridge. Then simmer together just before serving for best texture and flavor.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check for an internal temperature of 165°F. The juices should run clear, and the meat should no longer be pink inside.
Can I double the sauce for extra flavor?
Definitely! Just make sure your skillet is large enough to hold the extra volume, and simmer a few minutes longer to thicken.
FOR MORE RECIPES LIKE THIS, TRY:
Indoor BBQ Chicken
Real Mom Kitchen
Ingredients
- 4 boneless skinless chicken breasts
- salt and pepper
- 1 Tbsp canola oil
- 1 onion minced
- ¼ tsp salt
- 1 cup ketchup
- 3 Tbsp molasses
- 3 Tbsp cider vinegar
- 2 Tbsp Worcestershire sauce
- 2 Tbsp Dijon mustard
- 2 Tbsp maple syrup
- 1 tsp red pepper flakes
Instructions
- Pound chicken as needed to even out the thickness of the breasts. Pat dry with paper towels, then season with salt and pepper.
- Heat the oil in a nonstick skillet over medium heat. Add the chicken to the skillet and coo until lightly brown on both sides, about 4 minutes. Remove chicken from the skillet to a plate and set aside..
- Add the onion and 1/4 teaspoon salt to the skillet and cook over medium heat until softened, about 5 minutes.
- Stir in the remaining ingredients while scraping up any browned bits for the bottom of the skillet.
- Turn the heat to low. Place the chicken to the skillet, with any accumulated chicken juice, and coat with the sauce.
- Cover and simmer until the chicken is fully cooked through, about 10 minutes. Serves 4 people.
