12/22/2023 0 Comments Shredded bbq chicken![]() ![]() Add it onto pizza dough with red onions, cilantro and cheddar like the famous CPK recipe.Make it into a bbq chicken quesadilla with some thinly sliced red onion and cheddar cheese.Add it to a baked potato with some sharp cheddar cheese.Add it to a salad (leave it cold) with corn, black beans, cucumbers, tomatoes and lettuce and top with honey mustard and bbq sauce.Note: If it’s too watery, you can put the pressure cooker on to sauté and cook down the sauce a bit. After the 10 minutes is up you can release the remaining pressure at the quick release valve. The the natural pressure release to do what it does for 10 minutes. ![]() ![]() Don’t stir yet because the water needs to be used for steaming and to avoid burning. Then layer the ingredients on top of the chicken. Pressure Cooker BBQ Pulled Chickenįirst put the chicken into the bottom of the pressure cooker. Remember no matter what you do, the sauce will be more watery in a slow cooker. If you find that the sauce is too watery (remember there is nowhere for the steam to escape in the slow cooker, you could cut the sauce ingredients (everything but the chicken) in half. Add the ingredients to the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours before shredding with a fork. While you can use chicken breasts for this recipe, the thighs as will maintain more moisture and flavor than slow cooking chicken breasts will. In the slow cooker, we recommend using chicken thighs in place of chicken breast. Slow Cooker (Crockpot) BBQ Pulled Chicken When the chicken is done cooking, shred with with forks and coat in the bbq sauce. While the chicken is cooking, add the rest of the ingredients to a grill safe sauce pan and cook the bbq sauce next to the chicken on the grill. Add to the grill on medium heat and cook for 12-15 minutes or until cooked through and browned on both sides. Score the chicken as instructed, then season with salt and pepper and coat in a bit of canola oil. Reheat the sauce in a stovetop pan separately and then add it over top the reheated chicken. The result will be a tender and mouthwateringly delicious meal so good that everyone will come back for a second helping! Be sure to reheat the chicken in the oven or on the grill until the internal temperature reaches 165 degrees F. Plus, by letting the chicken marinade for a few days will let the flavors really get into the meat. Yes, absolutely! This easy recipe will last in the fridge for 3 or 4 days. It’s the secret ingredient in our recipe!Ĭan I Make BBQ Pulled Chicken Ahead of Time? Worcestershire Sauce: The unique flavors of this special sauce cannot be taken for granted and shouldn’t be replaced.Vinegar: ACV (apple cider vinegar) is best for this recipe, however, you can use equal parts distilled or white vinegar too.Add an extra tablespoon of sugar to make up for the sweetness loss from the ketchup. Ketchup: You can use equal parts canned tomato sauce instead.Just double the amount to a full teaspoon. Since it is not a super common ingredient for most homes, you can also use regular mustard in a pinch. You can crush mustard seeds if you don’t have the powdered version. Dry Mustard: Mustard powder is a critical ingredients to this recipe.Substitute one teaspoon of onion powder fo 3 tablespoons of freshly grated onion. Onion Powder: Onion powder is incredibly concentrated.Garlic Powder: If you don’t have garlic powder, you can substitute it with 2-4 cloves of garlic, crushed or minced, or a tablespoon of premade garlic paste.Chili Powder: If you don’t have chili powder, you can substitute it with paprika.Chicken: You can also use boneless, skinless chicken thighs too! Pork is also a great substitute for this recipe.Ingredient Substitutions for BBQ Pulled Chicken BBQ Sauce: The homemade BBQ sauce is worth it! With a few dry ingredients like dark brown sugar, chili powder, garlic powder, onion powder, and dry mustard, you’ll mix them with ketchup, some vinegar (apple cider vinegar is best, and a couple of teaspoons of Worcestershire sauce.We took them out of the freezer and let them thaw in the fridge overnight until we were ready to start cooking. Chicken: We’re using boneless, skinless chicken breasts in this recipe.But we highly recommend making your own! All the ingredients can be found in or near the spice section at your local grocery store. Simple ingredients and cook time under an hour make this one of the best weeknight meals ever! If you’ve got a good barbecue sauce already, that’s okay. ![]()
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