Maple BBQ Chicken Sandwiches
Who doesn’t like a good BBQ sandwich? Well, maybe some people, but I hope you don’t know any of them. These are the simplest (but most delicious) version that is on repeat in our kitchen right now. I always have the sauce ingredients in my pantry which makes it an easy button dinner. I typically use chicken thighs and serve them on sourdough buns that I keep on hand at all times. I whip up a slaw that brings the whole deal up to restaurant status and dinner perfection has been achieved. I always prefer a big pile of roasted sweet potatoes on the side and serve it platter style, just like my favorite BBQ joints.
Ingredients:
Makes 8 servings.
2 pounds boneless, skinless chicken thighs
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ cup ketchup (this is our favorite, but if you prefer not to use ketchup you can use tomato paste)
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
2 tablespoons coconut aminos
½ teaspoon salt
black pepper to taste
1 teaspoon dijon mustard
½ cup bone broth
For sandwich assembly:
your favorite buns
the broccoli slaw recipe below
Directions:
Preheat your oven to 325 degrees F. In a large lidded ovenproof pan (I use this one daily) rub the chicken thighs with all of the rest of the ingredients. It’s messy, but easiest to just use your hands! Pour the bone broth over top and pop the lid on. Cook it for about 45 minutes. Take it out of the oven and use two forks to shred it all apart into the sauce. I like to pop it back in the oven at 425 and cook it without the lid for another 15 minutes until it gets nice and caramelized edges.
You can easily use a slow cooker or instant pot to cook this instead!
Slow cooker: Combine all of the ingredients and cook on low for 6 hours. Shred into the sauce and serve.
Instant Pot: Combine all of the ingredients and cook on high pressure for 30 minutes, Shred into the sauce and serve.
