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Barbecue Shredded Chicken

This tangy and rich Southwestern version of the all-American barbecue sandwich will have your guests asking for the recipe!

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

1/4 cup firmly packed light brown sugar
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
4 to 6 (20 ounces) Gold'n Plump® Boneless Skinless Chicken Thighs
1 tablespoon olive oil
1/2 green bell pepper, cut into 1/4-inch slices
1 small onion, cut into 1/4-inch slices
1 cup chicken broth
2 tablespoons balsamic vinegar
4 buns or rolls

Instructions 

Stir together brown sugar, chili powder, cumin, paprika, salt, and pepper in a small bowl.

Place chicken in a single layer on plate. Sprinkle and press sugar mixture onto all sides of chicken.

Heat oil in a large skillet over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until chicken just begins to brown but is not thoroughly cooked. Transfer chicken to a plate and set aside.

Add bell pepper and onion to the pan; cook, stirring constantly and scraping bottom of pan, for 2 to 3 minutes or until just tender.

Return chicken to pan. Add broth. Increase heat to high and bring to boil. Reduce heat to low; cover and simmer for 30 minutes or until chicken is thoroughly cooked.

Transfer chicken to a plate. Shred chicken using 2 forks.

Return chicken to pan. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, for 10 to 15 minutes or until most of the liquid is reduced. Stir in balsamic vinegar.

Spoon 1/2 cup of chicken mixture into each bun and serve warm.

Tips 

This recipe can easily be made a day ahead and re-heated for family or for a casual gathering of friends. Leftovers make a great pizza topping, too.

 

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      464
    • Calories from Fat 
      41%
    • Total Fat 
      21g
    • Saturated Fat 
      6g
    • Total Carbohydrate 
      40g
    • Protein 
      29g
    • Sugars 
      18g
    • Cholesterol 
      108mg
    • Dietary Fiber 
      2g
    • Sodium 
      811mg
  • DAILY VALUE
    • Vitamin A 
      16%
    • Vitamin C 
      12%
    • Calcium 
      10%
    • Iron 
      28%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1.5
    • Fat 
      1
    • Vegetable 
      1
    • Fruit 
      1
    • Lean Meat 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source