Original Bbq Butter Chicken Chop Recipe
Make Original Bbq Butter Chicken Chop Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Marinade
BBQ Butter Glaze
Finish & Serve
Method
Chicken & Marinade
Prep the chicken
Pat the chicken chops dry with paper towels. If they are unevenly thick, lightly butterfly or pound them to about 1/2–3/4 inch thick so they cook evenly.
In a medium bowl combine salt, black pepper, smoked paprika, garlic powder and onion powder. Add olive oil and lemon juice and whisk to form a loose paste/marinade.
Coat each chicken chop evenly with the marinade, massaging it into both sides. Cover and refrigerate for at least 30 minutes (up to 2 hours). Remove from fridge 15 minutes before cooking to come closer to room temperature.
BBQ Butter Glaze
Make the glaze
Place a small saucepan over medium heat. Add the 4 tbs unsalted butter and melt gently. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).
Stir in the BBQ sauce, brown sugar, honey, Worcestershire sauce, soy sauce, apple cider vinegar, Dijon mustard and red chili flakes. Bring the mixture to a gentle simmer, reduce heat to low and simmer 4–6 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning (add a pinch of salt or extra vinegar if you want more tang). Keep warm on the lowest heat and reserve about 1/4 cup of glaze for finishing.
Cook & Finish
Place the marinated chicken chops in the hot pan (work in batches if necessary) and sear without moving for 4–5 minutes, until a deep golden-brown crust forms. Flip and sear the other side 3–4 minutes.
Reduce heat to medium. Spoon about half of the warm BBQ butter glaze over each chop and add the extra 1 tbs unsalted butter to the pan. Tilt the pan and baste the chicken with the melted butter and glaze for 1–2 minutes. Continue cooking until internal temperature reaches 165°F (74°C) or juices run clear — about 1–3 minutes more depending on thickness.
Remove the chicken to a plate and let rest 4–5 minutes. While the chicken rests, return the reserved 1/4 cup glaze to very low heat to warm if needed.