I know you’ve all been on the edge of your seats wondering when the next Eggton recipe would appear here. Wait no longer, because Eggtons BBQ sauce is here and it is unreal. Again I pretty much follow her instructions to a T. Or do my best to, and the original recipe is found here.
- 4 boneless, skinless chicken breasts
- 1/2 c. salted or unsalted butter
- 1/2 yellow or Vidalia onion, very finely chopped
- 1 1/4 c. ketchup
- 1 c. apple cider vinegar (but you can substitute white vinegar or white wine vinegar)
- 1/4 c. Worcestershire sauce
- 1/8 c. Dijon mustard
- 1 Tbsp. packed brown sugar (or more, to taste)
- juice from 1 lemon
Eggton says it makes sauce for four chicken breasts with 1 cup left over. But I had maybe two cups left over, so I hope I followed the instructions correctly.
- Melt the butter in a medium saucepan over medium heat. Add the onion and simmer until the onion is very soft, about 8-10 minutes. Stir occasionally and be careful not to brown them. (I don’t know why you’re not supposed to brown them, but I assume we should just listen to this one.)
- Add the remaining ingredients and whisk the sauce together. Increase the heat so that the sauce comes to a boil, then decrease it to a low simmer. Let the sauce cook for at least 15 minutes, and up to 30 minutes, so that the flavors meld. (I cooked the sauce for about 25.)
- Heat the oven to 290 degrees celsius. Clean the chicken breasts and lay them in a baking dish. Spoon BBQ sauce generously on top and under each chicken breast, being careful not to touch the spoon to the chicken and then put it back in the pot of sauce (Food safety tip #1 from Eggton).
- Bake the chicken until it’s no longer pink in the middle and has reached an internal temperature of 165 degrees, about 25 minutes.
As per the usual, Eggton pairs her instructions with great pictures:
Cook up this sauce, grab your chicken, and dig in!