Step by step

Method

4 steps

1. 1

   Pat 1½–2 pounds boneless chicken thighs (or breasts) dry. Season with salt, pepper, 1 teaspoon smoked paprika, and ½ teaspoon garlic powder. Dice 1 small onion; mince 3 garlic cloves.

2. 2

   Heat 1 tablespoon oil in a Dutch oven or heavy pot over medium-high. Brown chicken 3–4 minutes per side — you want color, not cooked through. Push to the side; soften onion 4–5 minutes, then garlic 30 seconds.

3. 3

   Stir in ¾–1 cup BBQ sauce, ½ cup chicken stock or water, 1 tablespoon cider vinegar, and optional 1 tablespoon brown sugar or mustard. Nestle chicken in the liquid. Cover, lower to a gentle simmer, and cook 25–35 minutes until chicken shreds easily with two forks (165°F+).

4. 4

   Shred in the pot, toss in the sauce, and simmer uncovered 5–10 minutes until thick and clingy — not soupy. Taste for salt, vinegar, and heat. Pile on buns with pickles and slaw, or over rice. You want tender, saucy pulled chicken that holds on a sandwich — not dry shreds or a watery BBQ soup.