Pulled BBQ Chicken with Kitchen Sink Sauce
Alison Needham
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.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Servings 8 servings
Calories 368 kcal
9x13 inch baking dish
Medium Saucepan
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.
Calories: 368kcalCarbohydrates: 22gProtein: 20gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 111mgSodium: 1159mgPotassium: 504mgFiber: 1gSugar: 16gVitamin A: 391IUVitamin C: 5mgCalcium: 38mgIron: 2mg