Indoor Pulled Chicken

There are a lot of advantages to living in the South, not the least of which is the fact that there is no shortage of amazingly delicious and seriously authentic barbecue restaurants.  If you live in the South - you know exactly what I mean.  If you don't live in the South but you happen to find yourself passing through this summer, you will not want to pass up the opportunity to stop by one of these famous barbecue restaurants.  

Those of you who follow my blog regularly are probably surprised by the fact that I am a barbecue fan since I'm not a big beef or pork eater.  It's a little known secret that these restaurants also smoke some of the most flavorful and juicy chicken and turkey in their smoke houses.  All of that sweet, smoky flavor infused into tender, juicy poultry - my mouth is watering just thinking about it.  

I've used my Big Green Egg to replicate the chicken that's smoked for hours at the barbecue restaurants, but it's still just not quite the same.  Let's face it - I don't always have a full 10-12 hour window and a smoke house at my disposal to perfectly replicate that smoke house poultry for dinner. 

This recipe for indoor pulled chicken is the perfect option for anyone who wants to recreate that barbecue chicken flavor at home - in under an hour.  I loved this quick and easy chicken and it really has the smoky flavor of the chicken from my favorite barbecue restaurant.

Indoor Pulled Pork
1 cup chicken broth
2 Tablespoons molasses
1 Tablespoon sugar
2 teaspoons liquid smoke
1 teaspoon unflavored gelatin
2 pounds boneless, skinless chicken thighs
1 cup barbecue sauce
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Bring broth, molasses, sugar, 2 t. liquid smoke, gelatin and 1 t. salt to a boil.  

Add chicken and return to a simmer.  Reduce heat, cover and cook 25 minutes.

Remove chicken.  Pour liquid through a strainer and let settle 5 minutes.  Skim fat from to of liquid and save. ​​

Shred chicken into bite sized pieces.   

​Combine chicken, 1/2 cup barbecue sauce and 1 cup reserved liquid.  ​Cook over medium heat until liquid has absorbed.  (About 5 minutes)

Season with salt and pepper. 

Serve with remaining barbecue sauce. 

You can also serve these on mini rolls like little sliders.

Let's be honest, some days, I just don't have the energy to go outside and face the heat to cook on the grill.  I'm loving this indoor option for smoked chicken even on the hottest of summer days.  

Ciao!

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