BBQ Pulled Chicken

• 3 pounds bone-in, skinless chicken thighs
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup barbecue sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 cup chicken broth
• Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent.
2. 2 Add minced garlic and cook for another minute until fragrant.
3. 3 Season chicken thighs with salt and pepper, then add to the skillet, skin side down. Cook for about 5 minutes per side until browned.
4. 4 Pour in chicken broth, cover, and simmer for 45 minutes or until chicken is tender.
5. 5 While chicken cooks, whisk together barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, and chili powder in a bowl.
6. 6 Remove chicken from skillet and shred with two forks.
7. 7 Toss shredded chicken with the BBQ sauce mixture until well-coated.
8. 8 Serve hot, garnished with fresh parsley.

Equipment

• Large skillet with lid
• Tongs
• Fork

Variations

• Add diced jalapeños to the sauce for a kick.
• Use pulled pork as a substitute for a different twist.

Substitutions

• Substitute apple cider vinegar with white vinegar if needed.
• Use store-bought BBQ sauce if short on time.

Pairings

• Classic potato salad
• Corn on the cob

Nutrition

Tips

• For a smokier flavor, add a chipotle pepper in adobo sauce to the BBQ sauce mixture.
• This recipe works well with boneless chicken thighs for quicker prep, just adjust the cooking time to 30 minutes.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Serve on soft buns with coleslaw.
• Pair with crispy baked beans and cornbread.

FAQ