Chicken
· 3 pounds skinless, boneless chicken thighs
· 1 tablespoon extra virgin olive oil
· 1.5 teaspoons chili powder
· 1.5 teaspoons ground cumin
· .75 teaspoon kosher salt
BBQ Sauce
· 1.5 cups ketchup
· .5 cup cider vinegar
· .25 cup packed dark brown sugar
· 1 tablespoon unsulfured molasses
· 1 tablespoon Worcestershire sauce
· 1 tablespoon dry mustard powder
· 1.5 teaspoons freshly ground black pepper
· .25 to .5 teaspoon cayenne pepper
· 1.5 teaspoons kosher salt
· 1.5 teaspoons all natural liquid smoke (optional)
Steps
1) Preheat the oven to 350°F
2) Pat the chicken dry with paper towels. Trim away any extraneous fat. Put the chicken in a large baking dish. Drizzle with the oil. In a small bowl, combine the chili powder, cumin, and salt. Sprinkle over both sides of the chicken and rub to coat completely. Cover the dish tightly with foil. Bake for 1 hour, or until the chicken is cooked through and pulls apart easily.
3) For the BBQ sauce, in a medium saucepan over medium-high heat, whisk together the ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard
powder, black pepper, cayenne, salt, liquid smoke, if using, and .25 cup plus 2
tablespoons water. Let come to a boil, then reduce the heat to low and simmer for 15 minutes to let the flavors come together.
4) Use 2 forks to shred the chicken
into a medium bowl. Stir in as much or as little BBQ sauce as you like. Spoon the chicken and Coleslaw into the rolls.
From: Food Swings: 125+ recipes to enjoy your life of virtue & vice
By: Jessica Seinfeld
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