Honey BBQ Chicken

This recipe is excellent and not difficult at all.

Ingredients:

• Boneless, skinless chicken breasts (I used 3 b/c I was cooking for 3 people)
• BBQ sauce (your favorite brand from the grocery store is fine)
• Honey (about 1 - 2 tablespoons per chicken breasts -- eyeball it)
• 1 can of beer (darker is better, but any kind will do)
  

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
   
2. In a bowl or a large plastic zip-lock bag (what I like to use) marinate the chicken in a BBQ sauce/honey mixture for about 2 - 3 hours (longer is better). How much BBQ sauce? Doesn't matter really; just make sure the chicken is thoroughly covered. Be liberal though, b/c we're going to make use of some of the leftover sauce later (so there need to be leftover sauce).
3. Heat and iron skillet over medium-high heat until the pan is evenly hot throughout (the handle should be quite hot to the touch).
4. Drizzle in a little vegetable or olive oil into the pan, and let it get really hot. This should help a little bit with sticking and also add a little extra flavor.
5. Use tongs to place the chicken breasts in the iron skillet (be sure to shake off any excess sauce first). Sear on both sides 3 to 4 minutes (might want to open a window).
6. Place the seared chicken in the oven at 375 for about 12 to 15 minutes (keep an eye on it; you don't want its internal temperature to get much past 160 b/c we're going to broil it next and that will raise the temperature even more).
7. Meanwhile, take any left over Honey-BBQ sauce and pour it into the iron skillet. Now, remember that the sauce was toucing raw chicken, so we want to get this sauce to a boil to kill any "bugs" that might lurking. Also stir frequently b/c you don't want the sauce to stick.
8. Pour about 1/2 a can of beer into the BBQ sauce, and turn heat to low. We want the mixture to reduce into a nice think BBQ sauce.
9. After 12 to 15 minutes (or when the chicken has reached about 160) remove it from the oven and place on a broiling pan. Also, turn the oven to broil and move the rack to the second highest slot from the top.
10. Brush the beer-reduced, Honey-BBQ sauce onto the chicken (both sides) and place under the broiler for 3 - 4 minutes (or until the sauce begins to bubble).
11. Remove the chicken and rebrush both sides with more sauce, and place until the broiler again for another minute or two.
12. Repeat a third time if desired.
13. Double check to make sure the internal temperature of the chicken is at least 160 (165 is what you really want to be safe, but the chicken should continue cooking after it's been removed from the heat).
14. Let the chicken rest for about 5 before serving.
15. Plate with green beans or asparagus, maybe some potatoes, or cole slaw (heck, whatever you want).
16. Say a prayer.
17. Eat and enjoy!

This recipe seems long and complicated I know, but it's really not too hard, and it's well worth it.

One nice variation that I like to do is add a can of pineapple chunks (sans juice) to the chicken while it's baking in the oven. You can also pour a little of the pineapple juice into the BBQ sauce (along with the beer) while its reducing. It really adds a nice flavor.

Comments welcome.