Pulled BBQ Chicken | Serves 4-6

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I make this dish at least 2-3 times per month as it’s my boys’ absolute favorite. While I can surely make my own BBQ sauce, I opt into bottled here (the non-offensive kind) because it makes my life easier and it tastes really good! I always make extra so there is enough for lunch the next day. I hope you love this as much as we do…

INGREDIENTS
6 large boneless chicken breast
1 teaspoon salt
1/2 lemon , juiced
3 tablespoons extra virgin olive oil, for marinade
2 large yellow onions, thinly sliced
1 pint crimini mushrooms, halved
1/3 cup water
1 1/2 cups BBQ sauce, Stubbs original

METHOD

  1. Preheat oven to 325˚.

  2. Coat chicken with salt and lemon juice, rinse under cold water and pat dry with a paper towel.

  3. Prep onions and mushrooms. In large heavy bottomed pot (with cover), heat oil on medium and sauté onions only until tender, about 2-3 minutes. Add chicken breasts and lightly brown on either side, about 3-4 minutes per side.

  4. Add mushrooms to pot then pour in BBQ sauce and water making sure the liquid is evenly distributed throughout pot. Cover pot and place in preheated oven. Bake for 40 minutes then uncover pot and bake for another 20 minutes. Remove from oven, chicken will be tender to touch. Shred with fork and knife. Use remaining BBQ sauce from jar if needed.

Stefanie Sacks