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1
To start, trim fat off the chicken pieces and cut the breasts so that they are even in thickness (no need to pound them thin, just butterfly them or cut them into portion-sized fillets).
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2
Rinse and pat the pieces dry with a paper towel.
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3
Sprinkle each side of the chicken with salt, pepper, and parsley flakes.
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4
Meanwhile, heat 1 tbsp oil in skillet.
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5
Saute the onion slices until translucent, then add minced garlic and saute another 30 seconds.
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6
Add the remaining 1 tbsp oil and chicken pieces to skillet.
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7
Cook the chicken until just white, about 2- 3 minutes per side.
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8
Do not cook the chicken all the way through.
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9
Scoop the onions from the pan onto the top side of the chicken pieces and drizzle approximately 2 tbsp of your favorite barbecue sauce on top of them (I used Sweet Baby Ray's Original BBQ Sauce).
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10
Carefully poor 6 ounces of light beer (I used Michelob Ultra) over top of the actual chicken pieces (to help diffuse the bbq sauce).
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11
Add about 1/4 cup of chicken stock to the pan.
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12
Cover and let simmer about 15 minutes, turning chicken once, until cooked through (this may take longer or shorter depending on the thickness of your pieces).
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13
Mix together 3 tsp of cornstarch and 3 tsp of water in a small bowl.
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14
Set aside.
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15
When chicken is cooked through, remove the pieces and top them with the onions from the pan.
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16
Add the cornstarch mixture to the sauce and stir until slightly thickened (you don't want the sauce to have a thick, gloopy texture).
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17
Spoon the sauce over the chicken, and over any other side dish you'd like as well (this is where the rice is handy!).
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18
Enjoy!
