Pulled BBQ Chicken with Kitchen Sink Sauce
This meal is so easy, and so delicious. If you've never made your own barbecue sauce before, fear not! It's simple and can be done ahead of time too. This sauce, adapted from one by Susan Branch (in her Summer cookbook), has just about everything in it but the kitchen sink.
Equipment
- 9x13 inch baking dish
- Medium Saucepan
Ingredients
- 2 pounds boneless and skinless chicken thighs
- 2 tablespoon olive oil divided
- salt and pepper to taste
- 1 medium onion diced
- 1 clove garlic minced
- 1¾ cups ketchup
- ¼ cup gluten-free Worcestershire sauce such as Robbie's
- ¼ cup gluten-free soy sauce
- ¼ cup gluten-free beer such as New Planet Pale Ale
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon Tabasco sauce
Instructions
- Preheat the oven to 425 degrees. Place chicken in a 9x13 inch baking dish and drizzle with 1 tablespoon of olive oil. Sprinkle chicken with salt and pepper. Bake for 20 minutes, or until the internal temperature reaches 165 degrees.
- Cool chicken slightly, then shred meat with two forks. Can be done one day in advance (obviously refrigerate the chicken).
- Heat 1 tablespoon oil oil in a medium saucepan over medium heat. Add the onions and garlic and sautee until they are tender and translucent, about 5 minutes.
- Stir in ketchup, Worcestershire sauce, soy sauce, beer, maple syrup, cider vinegar, mustard, salt, cayenne, and Tabasco.
- Bring to a boil, reduce heat and simmer for 15 minutes. Stir shredded chicken into the sauce. Serve warm on toasted gluten-free buns with broccoli slaw.
Nutrition
Calories: 368kcalCarbohydrates: 22gProtein: 20gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 111mgSodium: 1159mgPotassium: 504mgFiber: 1gSugar: 16gVitamin A: 391IUVitamin C: 5mgCalcium: 38mgIron: 2mg
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