Shredded Stout BBQ Chicken. My family loves traditional pork barbecue served over mashed potatoes. I swapped the pork for chicken in honor of the delicious chicken barbecue my childhood church used to serve at its annual fundraiser. I also love cornbread and think that this yummy chicken.
Cook up a few pounds to stash in the freezer, then dole it out for weeknight meals all month long. Rivermouth Stout BBQ sauce glazed chicken, roasted corn and black bean relish, shredded cheddar, and tomatoes on organic romaine topped with crispy tortillas and avocado. Salsa verde shredded chicken, pico de gallo, shredded lettuce, queso fresco. You can have Shredded Stout BBQ Chicken using 13 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Shredded Stout BBQ Chicken
- It’s 2 1/2 lb of boneless chicken thighs.
- It’s 4 of buns.
- Prepare 1 tbsp of olive oil.
- Prepare 1/3 cup of onion, chopped.
- Prepare 3 clove of garlic, minced.
- You need 1/3 cup of brown sugar.
- It’s 2 tsp of smoked paprika.
- It’s 2/3 cup of ketchup.
- You need 2 tbsp of Dijon mustard.
- Prepare 1 cup of stout beer.
- You need 1/4 cup of soy sauce.
- Prepare 2 tbsp of Worcestershire sauce.
- You need 1 tsp of hot sauce.
If you love a good barbecue chicken sandwich, you are going to love this Instant Pot Shredded BBQ Chicken! And the best part is that only a handful of ingredients are needed to get this delicious meal on the table in no time at all. Making chicken in my Instant Pot is probably one of the easiest ways for. Foolproof Shredded BBQ Chicken Burgers made with a homemade BBQ sauce and zero work because it all happens in your Crock-Pot!
Shredded Stout BBQ Chicken instructions
- Preheat oven to 325°F..
- In a dutch oven, heat olive oil over medium heat..
- Add onion and garlic. Cook until onions begin to brown. About 5 minutes..
- Add remaining ingredients except chicken and stir until combined..
- Remove from stove and add chicken. Make sure chicken is completely covered by the sauce. Cover with lid..
- Bake in the oven for 90 minutes or until chicken is extremely tender..
- Remove dish from the oven. Use a slotted spoon to remove the chicken from the dish..
- Put the dutch oven on the stove uncovered over high heat and bring to a boil..
- Reduce the liquid until desired thickness, around 10-15 minutes..
- In the meantime, shredded the chicken using forks. Return chicken to sauce and toss to coat..
- Serve on buns..
These Shredded BBQ Chicken Burgers are looking pretty delicious from where I sit. I make this at least a few times a month! This paleo shredded BBQ chicken cooks up quickly in the instant pot without sacrificing the tenderness and depth of flavour. Besides, this is BBQ sauce from scratch, folks. I am a full time working mom, and Isabelle has a lot of allergy issues.