It might not be outdoor grilling season, but you can still enjoy barbecue chicken! Start by making a sweet and tangy barbecue sauce in a skillet and then cook the chicken right in the sauce to help it absorb lots of great flavor.
Two forks make quick work of shredding (or “pulling”) the cooked chicken (it’s even quicker if you ask the kids to help!)
Pulled Barbecue Chicken Sandwiches
Serves 4
- 1/2 cup ketchup
- 1 tablespoon molasses
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon vegetable oil (or substitute)
- 2 tablespoons finely chopped shallot
- 3/4 teaspoon chili powder
- 1/4 teaspoon salt
- 2 (8-ounce) boneless, skinless chicken breasts, cut in half lengthwise
- 4 hamburger buns
- Pickle chips (optional)
In a liquid measuring cup, whisk together ketchup, molasses, mustard, vinegar, and Worcestershire sauce. Set aside.
In a 12-inch skillet, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add shallot, chili powder, and salt. Cook, stirring occasionally until shallot is softened, about 3 minutes. Stir in ketchup mixture, scraping up any browned bits.
Add chicken to skillet. Bring mixture to boil. Reduce heat to medium-low, cover, and simmer for 4 minutes.
Flip chicken pieces over. Cover and simmer until chicken registers 165 degrees F on instant-read thermometer, 4 to 6 minutes. Turn off heat.
Transfer chicken to a large plate. Let cool slightly, then use 2 forks to shred chicken into bite-size pieces. Return shredded chicken to skillet and stir to coat with sauce.
Heat chicken over medium heat until warmed through, 1 to 2 minutes. Evenly divide shredded chicken between hamburger buns. Top with pickle chips, if using, and serve.
