Stove Top BBQ Chicken, Corn on the Cob and Baked Potatoes

Since the weather decided to skip spring and dive head first into summer, I decided to make Barbecued chicken today.  I love barbecue, and I love any excuse for corn on the cob.  Sadly, we don't have a grill (or a place to put one right now, haha!) so I have to make the BBQ on the stove, like some kind of savage.

First of all, gather your ingredients.

I used 4 boneless, skinless chicken breasts, sliced thin.  The amount of spice and sauce below would work for 2 average sized boneless, skinless breasts.

1 tbsp. olive oil
1 tsp. chili powder
¼ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. dried oregano
½ tsp. kosher salt
Cayenne Pepper to taste
½ c. barbecue sauce


Mix the olive oil, chili, garlic, and onion powder, salt, oregano, and cayenne pepper together.  Coat the raw chicken in the mixture, and place them in a hot skillet.  Ideally, cast iron would be best,but a large frying pan will work, too.  Use a little olive oil or cooking spray in the pan.

Heat medium high and heat chicken on both sides until thoroughly cooked.  Then, coat one side in BBQ sauce, cook for about 2-3 minutes, flip and repeat:

While the chicken was cooking, I also brought a large pot of water to boil for the corn.  I've never really timed how long it takes to cook corn on the cob.

Cat help is a must.

I'm guessing it takes between 7-10 minutes.  Probably not even that long.  I tossed two russet potatoes in the microwave for 5 minutes, let them rest for a minute, and put them back in for another two minutes.

Yum!