BBQ Shredded Chicken Recipe

I made my take on Easy Chicken Bbq Recipes: shredded chicken in under 30 minutes. With barbecue sauce, brown sugar, apple cider vinegar, minced garlic and smoked paprika, I keep the approach quick and adaptable for sandwiches, wraps or salad greens. Curious to see the method?

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I love a recipe that delivers big flavor with almost no drama, and this BBQ Shredded Chicken is exactly that. I toss 1 1/2 pounds boneless skinless chicken breasts into a pan with 1 tablespoon olive oil, add 1 cup barbecue sauce and 1/2 cup low sodium chicken broth, then stir in 1 tablespoon brown sugar, 2 cloves garlic, minced, and 1 tablespoon apple cider vinegar for a bright tang.

A pinch of smoked paprika, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper wakes everything up. It’s fast, messy in the best way, and perfect whether you want Healthy Bbq Pulled Chicken or a Sweet Shredded Chicken twist.

I use it for sandwiches, piles of salad greens, or an impromptu wrap, and it belongs in any list of Easy Chicken Bbq Recipes or Homemade Bbq Chicken hacks. Try it once and you’ll be surprised how often you reach for the jar of bbq sauce.

Why I Like this Recipe

– I like this recipe because it comes together crazy fast, so I can make dinner in under 30 minutes when I’m tired or in a hurry.
– I like the flavor — sweet, tangy and a little smoky all at once, but not so heavy that it overwhelms everything else.
– I like how flexible it is — sandwiches, wraps, over salad, even on pizza or nachos, you really can’t go wrong.
– I like the leftovers, they’re easy to reheat and freeze, and they still taste great the next day.

Ingredients

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Chicken: main protein, builds muscle, B vitamins, lean if you use breasts
Barbecue sauce: sweet, tangy, adds flavor but can be high in sugar and sodium
Brown sugar: gives sweetness and caramel notes, adds calories, use sparingly
Apple cider vinegar: bright tang, cuts sweetness, helps balance flavors, some say it’s healthy
Smoked paprika: smoky depth, rich color, adds warmth without calories or salt
Garlic: punchy flavor, immune friendly, antioxidants, cooks down and gets sweet
Olive oil: healthy monounsaturated fat, helps sautéing, gives silkier mouthfeel
Butter: adds richness and glossy finish, richer but higher in saturated fat

Ingredient Quantities

- 1 1/2 pounds boneless skinless chicken breasts or thighs (about 2 large breasts)

- 1 cup barbecue sauce (your favorite brand)

- 1/2 cup low sodium chicken broth or water

- 1 tablespoon olive oil

- 1 tablespoon brown sugar, packed

- 1 tablespoon apple cider vinegar

- 1 teaspoon Worcestershire sauce

- 1 teaspoon smoked paprika

- 1/2 teaspoon onion powder

- 2 cloves garlic, minced

- 3/4 teaspoon kosher salt, or to taste

- 1/2 teaspoon freshly ground black pepper

- 1/4 teaspoon red pepper flakes, optional for heat

- 1 tablespoon unsalted butter, optional for richness

- 4 to 6 sandwich buns, wraps or salad greens for serving, optional

How to Make this

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1. Pat the chicken dry and season both sides with about 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.

2. In a bowl stir together 1 cup barbecue sauce, 1/2 cup low sodium chicken broth or water, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 2 cloves minced garlic, and 1/4 teaspoon red pepper flakes if you want heat.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add the chicken and brown 2 to 3 minutes per side until golden (you just want a bit of color).

4. Pour the sauce mixture over the chicken, bring to a simmer, then lower heat to medium-low. Cover and simmer gently 12 to 15 minutes or until the thickest part reaches 165 F and the chicken is cooked through.

5. Transfer chicken to a cutting board and let rest 2 minutes, then shred with two forks or a mixer. While chicken rests, keep the pan sauce simmering.

6. If the sauce seems thin, simmer uncovered 3 to 5 minutes until it thickens slightly. For a silkier finish stir in 1 tablespoon unsalted butter at the end.

7. Return shredded chicken to the skillet and toss in the sauce until fully coated and heated through, 1 to 2 minutes. Taste and add more salt or pepper if needed.

8. Pile the BBQ shredded chicken onto 4 to 6 sandwich buns, wraps, or over salad greens. Top with extra sauce if you like.

9. Leftovers keep in an airtight container in the fridge up to 4 days. Reheat gently in a skillet with a splash of water or broth so it doesn’t dry out.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Paper towels (to pat chicken dry)
4. Measuring cups and measuring spoons
5. Medium mixing bowl
6. Whisk or fork (to mix the sauce)
7. Large skillet (10 to 12 inch) with a lid
8. Tongs or spatula (to brown and turn chicken)
9. Instant read thermometer (check chicken reaches 165 F)
10. Plate or second cutting board (for resting chicken)
11. Two forks or hand mixer (to shred chicken)
12. Wooden spoon or silicone spatula (to simmer and finish sauce)
13. Serving spoon or tongs and airtight container for leftovers

FAQ

Q: How long do I cook the chicken and how will I know it’s done? A: Cook until the internal temp hits 165 F. In a slow cooker cook on low 4 to 6 hours or high 2 to 3 hours. In an Instant Pot pressure cook 10 to 12 minutes with a 10 minute natural release. Oven bake at 375 F about 20 to 30 minutes depending on thickness. If you see juices running clear and a thermometer reads 165 F it’s done.

Q: Should I use chicken breasts or thighs? A: Both work. Thighs stay juicier and forgive overcooking, breasts are leaner and lower fat. If you’re nervous, go with thighs. If using breasts watch time closely so they dont dry out.

Q: What’s the quickest way to shred the chicken? A: Two forks work fine, or toss hot cooked chicken in a stand mixer with the paddle on low for 20 to 30 seconds. You can also shred by hand with tongs if you like bigger pieces.

Q: My sauce is too thin or too thick, how do I fix it? A: Too thin: simmer uncovered a few minutes to reduce, or stir in a little more BBQ sauce. Too thick: stir in splashes of chicken broth or water until it loosens. Butter adds richness if it tastes flat.

Q: Can I make this ahead and how do I store it? A: Yes. Cool, then refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently in a skillet with a splash of broth or in the microwave covered, stirring once or twice so it heats evenly.

Q: How do I change the flavor – more spicy or less sweet? A: For more heat add extra red pepper flakes or a few dashes of hot sauce. To cut sweetness use less brown sugar or pick a less sweet BBQ sauce and add a splash of vinegar for brightness. For smokier flavor add smoked paprika or a drop of liquid smoke.

BBQ Shredded Chicken Recipe Substitutions and Variations

Chicken (1 1/2 lbs): use a shredded rotisserie chicken to skip cooking, or cooked canned chicken if you need super fast, or boneless turkey breast if thats what you have; for a vegetarian option try young green jackfruit, drained and shredded (use veggie broth instead).
Barbecue sauce (1 cup): swap in your favorite store-bought variety, or make a quick mix of ketchup + brown sugar + a splash of vinegar + smoked paprika for similar sweet tang, or use hoisin sauce thinned with a little water for an Asian-twist.
Low sodium chicken broth (1/2 cup): use regular chicken stock or vegetable broth 1:1, or simply water plus 1/2 teaspoon chicken bouillon or soy sauce for extra umami.
Brown sugar (1 tablespoon): replace with equal maple syrup or honey (reduce other liquid slightly since they are liquid), or use coconut sugar or white sugar mixed with a tiny bit of molasses.
Apple cider vinegar (1 tablespoon): substitute white wine vinegar, red wine vinegar, or fresh lemon juice at the same amount; rice vinegar works too but it is milder so you might add a tad more.

Pro Tips

1) Salt ahead for juicier meat. A quick dry brine 30 minutes to an hour (or overnight if you got time) with a little extra salt helps the chicken stay moist when you simmer it. Dont overdo it if you’re using low sodium broth though.

2) Brown, then deglaze. Get good color on the chicken, then pour a splash of the broth into the hot pan and scrape up the browned bits before adding the rest of the sauce. Those browned bits give real depth, theyre worth the extra 30 seconds.

3) Save and finish the sauce smart. Reserve a few tablespoons of sauce before shredding so you can loosen the meat without making it soggy, then simmer the pan sauce uncovered to thicken. For a silky finish stir in the butter at the end or whisk in a tiny cornstarch slurry if you need faster thickening.

4) Don’t over-shred and reheat gently. Shred just enough for texture, not sawdust. Reheat leftovers slowly in a skillet with a splash of broth so it doesnt dry out, and brighten the final dish with a little extra vinegar or pickle juice to cut the sweetness.