Bcj Chicken Recipe

Prep the Chicken

Trim any excess fat from the chicken breasts and, if thick, butterfly or pound to an even 3/4-inch thickness so they cook evenly.

In a medium bowl combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs brown sugar, 1 tsp minced garlic, 1 tsp black pepper and 1 tsp salt. Whisk until the sugar is dissolved and mixture is uniform.

Place the chicken in a shallow dish or zip-top bag and pour the marinade over it, ensuring all surfaces are coated. Marinate in the refrigerator for 20–30 minutes (or up to 2 hours). Remove chicken from fridge 15 minutes before cooking to come toward room temperature.

Heat a large skillet over medium-high heat. Add 1 tbs olive oil (reserve 1 tbs from marinade amount if any). When oil shimmers, add chicken breasts. Cook undisturbed 4–5 minutes until a golden crust forms.

Flip the chicken and reduce heat to medium. Cook another 4–6 minutes until internal temperature reaches 165°F (74°C) and juices run clear. Transfer cooked chicken to a plate, tent loosely with foil and rest 5 minutes.

Wipe the skillet clean if there are large browned bits, then return to medium heat. Add 3 tbs butter and 1 tsp minced garlic. Sauté 30–45 seconds until fragrant but not brown.

Add 2 tbs honey, 1 tbs soy sauce, 1 tbs lemon juice and 1 tsp chili flakes. Stir to combine and let the mixture come to a gentle simmer for 1 minute.

In a small cup whisk together 2 tbs water and 1 tsp cornstarch until smooth. Pour the slurry into the skillet and whisk quickly. Continue simmering 1–2 minutes until the sauce thickens to a glossy finish. Taste and adjust seasoning (add a pinch of salt or more lemon if desired).

Return the rested chicken to the skillet and spoon the BCJ sauce over each breast, cooking 30–60 seconds to reheat and glaze the chicken.

Transfer the glazed chicken to a serving platter. Spoon any remaining sauce from the pan over the chicken.

Garnish with 2 tbs chopped fresh parsley and serve with lemon wedges alongside for squeezing over the chicken.