Barbeque Chicken

Name: Barbeque Chicken
Yield: 8 servings
Cuisine: American
Ingredients: 3 to 4 lbs boneless, skinless chicken thighs; 1 olive oil; 1 large onion, minced; 2 or more garlic cloves, minced; 2 tsp smoked paprika; 2 tsp salt; 1 black pepper; 12 oz BBQ sauce (Bull's Eye)

Firl Family Recipes @firl

Leverett, MA

Barbeque Chicken

Firl Family Recipes @firl

Saved

Ingredients

8 servings

3to 4 lbs boneless, skinless chicken thighs
1olive oil
1 largeonion, minced
2or more garlic cloves, minced
2 tspsmoked paprika
2 tspsalt
1black pepper
12 ozBBQ sauce (Bull's Eye)

Saved

Steps

1

Preheat oven to 325.
2

Pat chicken dry.
3

In Dutch oven, heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes until quite soft. Add the paprika and stir. Add the chicken and stir. Stir in salt, pepper, and BBQ sauce and bring to a simmer.
4

Cover the pot and bake for 90 minutes until chicken is very tender. (Alternatively, cook in a slow cooker for 5-7 hours on LOW).
5

Remove the chicken pieces using a slotted spoon. Use 2 forks to finely shred the chicken.
6

Meanwhile, put the remaining sauce, uncovered, back on the stovetop over high heat. Bring to a boil and reduce the liquid to about half its volume. Pour this thickened sauce over the shredded chicken and stir.
7

Serve with buns and extra BBQ sauce on the side. Refrigerate for 3 days or freeze for up to 3 months.