Ingredients: |
Ingredients: 3 tbsp evoo 5 cloves garlic, crushed 2 cups ketchup 3/4 cup chicken broth 3 tbsp soy sauce 6 tbsp dark brown sugar 4 1/2 tbsp dark molasses 2 tbsp red wine vinegar 3 tbsp Bourbon 4 tbsp Franks hot sauce 1 tbsp Sambal Oelek (in Asian section of grocery store) FOR THE CHICKEN: 1 tbsp chili powder 2 lbs. boneless skinless chicken thighs or combo or breasts and thighs 1 tbsp fresh garlic, minced or pressed through garlic press, for chicken
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Directions: |
Directions:1. Cook garlic in oil and then add the rest of the ingredients for the sauce and simmer for 1 hour. Sauce can be made in advance and is good for several recipes. Extra can be frozen.
2. If using chicken breasts and thighs, cut breasts in pieces to be the same size as the uncut thighs. Rub chicken pieces with chili powder and minced garlic and if possible, let them marinate overnight.
3. Place chicken in a skillet or pot just large enough to fit. Pour chicken broth and about 1/2 cup prepared bbq sauce over chicken, cover pot. Cook over medium for a few minutes until sauce is just starting to bubble. Reduce heat, keep covered and cook on low for 45 minutes to an hour, turning chicken halfway. Make sure chicken is covered in liquid during cooking process. Remove from heat and let it sit in the pot until cool enough to handle. Drain the liquid from the pot into bowl to use later.
4. Remove chicken to cutting board. If you push down on the chicken, you will see which way the grain runs. Pull apart the chicken with two forks WITH the grain. Put pulled chicken back into the pot and add a bit of the drained liquid back into the pot. You don't want it dripping, just moist. Add a bit more of bbq sauce (not reserved liquid), to cover chicken but not to smother it. Heat over medium-low heat until warmed. |