BBQ Shredded Chicken

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BBQ Shredded Chicken

BBQ Shredded Chicken

Yield: 4-6
Author:
Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M
Great served on a bun with slaw and avocado, or enjoyed as a side with mac n’ cheese for when you’re craving southern comfort food. I used Cindy’s Kitchen Memphis Barbecue Sauce, but any of your favorite BBQ sauces (or your own) would work with this recipe.

Ingredients

  • 1 ½ — 2 lbs boneless, skinless chicken thighs and/or breasts
  • 1 medium sized onion, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp salt
  • Olive oil
  • Ground pepper
  • 3/4 cup (6 oz) barbecue sauce (store-bought or homemade)

Instructions

  1. Heat the oven to 325 degrees. Remove the chicken from its packaging and pat it dry
  2. In a Dutch oven or a heavy pot with a lid that’s oven safe, heat a drizzle of olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes or until soft. Add the smoked paprika and stir
  3. Add the chicken one piece at a time, stirring to mix well with the onion. Stir in the salt and a couple of pinches of black pepper
  4. Pour in the barbecue sauce and bring to a simmer. Turn off the heat
  5. Cover the pot with a heavy lid and put in the oven. Bake, covered, for 90 minutes, or until chicken is extremely tender
  6. Remove from the oven and use a slotted spoon to transfer the chicken to a large bowl. Use two forks to shred chicken finely
  7. While you’re shredding the chicken, put the sauce, uncovered, back on the stove over high heat. Bring to a boil and reduce the liquid in the pan to about half of its volume
  8. Pour the thickened sauce over the shredded chicken and stir