Рецепт Pulled BBQ Chicken w/ Kitchen Sink Sauce
Hello summer! Can you believe it? My kids have exactly one more week of school–and honestly, I’m not sure whether to jump for joy or cry. Memorial Day is the unofficial kick-off to summer, and though we don’t have a lot of plans to celebrate, I’m sure our weekend will involve some combination of swimming, badminton and smoking {tri-tip in our new smoker}.
Recently I made these pulled-chicken sandwiches, slathered with homemade barbecue sauce and served up on a bed of slaw on Udi’s gluten-free buns. I think they would make the perfect addition to your long weekend celebrations, especially since they can be made ahead of time and toted along to a pot-luck or picnic!
Making homemade barbecue sauce is so easy, and quite frankly sometimes a necessity because gluten is often a hidden ingredient in bottled sauces. It gets better over time, so try to make it a few days in advance. The slaw {recipe here} is from Smitten Kitchen. Instead of using whole broccoli florets, I use the bagged broccoli slaw that’s just about in every single market.
So what exciting things do you have up your sleeve this weekend? Hope it’s a good one.
Pulled BBQ Chicken w/ 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.
Ingredients
- 2 pounds chicken thighs
- 2 tablespoon olive oil, divided
- salt and pepper, to taste
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 3/4 cups ketchup
- 1/4 cup gluten-free Worcestershire sauce (such as Robbie's)
- 1/4 cup gluten-free soy sauce
- 1/4 cup gluten-free beer (such as New Planet Pale Ale)
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 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.
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