Dutch Oven Shredded Chicken
Tender, crispy shredded chicken baked in a Dutch oven with a homemade sweet and tangy BBQ sauce.
Servings: 12 Servings
Calories: 205kcal
Ingredients
- ½ cup (96g) Dark Brown Sugar or (120g) Maple Syrup*
- 2 Tablespoons Smoked Paprika
- 1 Tablespoon Kosher Salt
- 2 teaspoons Ground Cumin
- 2 teaspoons Garlic Powder
- 1 teaspoon Black Pepper
- 2 Tablespoons Worcestershire Sauce**
- 2 Tablespoons Coarse Dijon Mustard
- 1 Tablespoon Olive Oil
- ½ cup Water
- 3 pounds Boneless Skinless Chicken Thighs
Instructions
- Preheat your oven to 350ºF and mix all the ingredients up to the chicken thighs together in a 5.5-quart Dutch oven. Once mixed, add the chicken and mix to evenly coat in the sauce.
- Cover and bake for 50-60 minutes until the chicken is fully cooked and fall-apart tender. (For chicken breast, only cook to 165ºF before removing and shredding. A little extra time beyond 165ºF with chicken thighs tends to make the chicken more tender.)
- Transfer the cooked chicken to a bowl to shred before returning to the sauce.
- Place the uncovered Dutch oven with the shredded chicken on the bottom rack of your oven. Broil on low for 15-20 minutes until the chicken is crispy and browning around the edges. Make sure your Dutch oven is heat safe up to 550ºF+.
Notes
*You could use Swerve Brown Sugar or a 1:1 brown sugar substitute to reduce the carbs and calories.
** Soy Sauce, Black Vinegar, or Apple Cider Vinegar would all work as substitutes.
If you don't want to use the broiler, you can use a corn starch slurry to thicken the remaining sauce before adding the shredded chicken back to the Dutch oven.
Don't have a Dutch oven? Make slow cooker BBQ chicken or Instant Pot BBQ Chicken.
Nutrition
Serving: 4oz | Calories: 205kcal | Carbohydrates: 9g | Protein: 22g | Fat: 9g