At the stove
Make the recipe
- Pound the chicken to an even thickness.
- Sprinkle chicken with salt and pepper on both sides. Add to heated oil in skillet. Brown 5 minutes, turn, cover and brown second side for 5 minutes.
- Meanwhile, to prepare BBQ sauce, heat remaining oil in pot over medium-low heat; add onions and garlic. Cook, stirring until translucent, about 2 mins.
- Turn heat to medium and add chi pot le peppers, tomato paste, ginger beer, vinegar, chili powder, Worcestershire: sauce, and mustard seeds. Whisk to combine.
- Bring to boil, then reduce heat to simmer; cover. Cook 10 mins, stirring occasionally.
- Spoon sauce evenly over chicken.
- Return to boil, then reduce heat to simmer; cover. Cook 5-7 mins longer, until chicken is cooked through.
- Place chicken on plate; spoon sauce over chicken. Serve warm.
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