Tuesday, November 18, 2014

Barbecue Pulled Chicken Sandwiches

I am not typically a huge BBQ fan but this was really good AND easy to make.  We decided to pop it on hamburger buns and make sandwiches and that was a great idea!  I served with macaroni salad and carrots and we were all stuffed silly by the end of dinner.  This is a slightly messy dinner if you have little ones... just don't say I didn't warn you. ;-)

3 to 4 lbs. boneless skinless chicken thighs
2 tsp. olive oil
1 large yellow or vidalia onion, diced
3 cloves garlic, minced
2 tsp. smoked paprika
2 tsp. salt
1/4 tsp. pepper
1 1/2 cups (12 oz.) of your favorite homemade or store-bought barbecue sauce

Preheat oven to 325 degrees (F).
In a dutch oven or oven-safe pot with a lid, heat oil over medium heat.
Add the onion and garlic and cook for 5 minutes or until soft.
Stir in the paprika.
Pat the chicken dry and add each piece to the pot, stirring to mix with the onion.
Sprinkle with salt and pepper and stir well.
Pour the barbeque sauce into the pot an0d bring to a simmer.
Turn off heat and cover the pot with a lid.
Transfer to the oven and bake for 90 minutes or until the chicken is tender and falling apart.
Place the pot back on the stove and use a slotted spoon to transfer the chicken to a large bowl or cutting board.
Shred the chicken with two forks.
Meanwhile, bring the remaining sauce in the pot to a boil.
Continue cooking, uncovered, until the sauce is reduced by half.
The thickened sauce can be stirred into a bowl with the shredded chicken or served separately.
Serve with buns and extra barbecue sauce.
Refrigerate in an air-tight container for up to 3 days or freeze for up to 3 months.

Barbecue Pulled Chicken

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