I prefer pulled chicken thighs to pulled pork because there is less fat and you can make smaller batches!
2 tsp Olive Oil
1 small Onion diced
1 clove garlic
1 Tbsp Tomato Paste
½ tsp Cumin
1 can Diced Tomatoes with Chilis
2 Tbsp Brown Sugar
2 Tbsp Smoked Paprika
1 Tbsp Cider Vinegar
1 Tbsp Molasses
2 tsp Worcestershire Sauce
1 tsp Salt
½ tsp Pepper
1-2 tsp Sriracha Sauce (optional)
2 pounds Boneless Skinless Chicken Thighs
Preheat the oven to 350℉
Combine all the ingredients except for the chicken thighs into a saucepan. Bring to boil and reduce heat. Simmer for about 10 minutes.
Place chicken thighs in a dutch oven with a cover or a baking dish you will cover with foil.
Pour the sauce over the chicken, cover, and bake for 3 hours. Keep an eye on the chicken after 2 hours and add a bit of water if the sauce is reducing too much.
After 3 hours pull the chicken apart with two forks. Serve on soft slider buns
This barbeque sauce is very chunky. I like it that way. When it cooks most of the chunks cook down and mix in well with the chicken. If you prefer, once the sauce has simmered for 10 minutes, you can blend the sauce before pouring it over the chicken.
This sauce is on the sweeter side, that I why I like adding spice to it. If you want something a bit tangier, you can add another tablespoon of cider vinegar.
You can use this sauce with pork shoulder for pulled pork and it is equally delicious.
You can also add more chicken to the pot depending on your group. This version will make a saucy slider. More chicken will make it a bit more chicken forward.
Finally, you can't overcook this recipe. I've even made it the day before a party and then reheated it for a couple of hours and it is delicious. Just keep an eye on how much the sauce evaporates.