60 minutes
A delicious stovetop BBQ shredded chicken that's perfect for sandwiches or a main dish.
cups
cups
tablespoons
tablespoons
teaspoons
teaspoons
cups
tablespoons
tablespoons
Liquid Smoke
tablespoons
Unflavored Gelatin
teaspoons
Boneless, Skinless Chicken Thighs, halved crosswise
0 lb
to taste
1. Make BBQ Sauce
Whisk together the ketchup, 0.25 cups of molasses, Worcestershire sauce, 1 tablespoon of hot sauce, 0.5 teaspoons of salt, and 0.5 teaspoons of pepper in a medium bowl.
2. Prepare Cooking Liquid
In a large Dutch oven, combine the chicken broth, 2 tablespoons of molasses, sugar, 1 teaspoon of liquid smoke, gelatin, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat and let it simmer.
3. Cook Chicken
Add the chicken thighs to the pot, ensuring they are submerged. Simmer for about 25 minutes, or until the chicken is tender and can be easily shredded with a fork.
4. Strain and Shred
Strain the cooking liquid into a bowl and skim off any fat. Reserve about 0.5 cups of the defatted liquid. Transfer the chicken to a medium bowl and shred into bite-sized pieces using tongs.
5. Combine and Cook
Return the shredded chicken to the Dutch oven and stir in 1 cup of the prepared BBQ sauce, 0.5 cups of the reserved defatted liquid, 3 tablespoons of the reserved fat, and the remaining 1 teaspoon of liquid smoke. Cook over medium heat for about 5 minutes.
6. Season and Serve
Season with additional salt, pepper, and hot sauce to taste. Serve with the remaining BBQ sauce on the side.
Swap BBQ sauce for a blend of tomatoes, chipotle peppers in adobo, and Mexican herbs.
Use a sauce made from hoisin, soy sauce, ginger, garlic, and a touch of five-spice.
Replace chicken with pork shoulder, cooking for 3-4 hours until tender.
Use the shredded chicken as a filling.
Serve over rice, quinoa, or a bed of greens with additional toppings.
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