Barbecue Pulled Chicken With Marinated Cucumbers Recipes

Steps:

• For the marinade: Combine the ketchup, sugar, vinegar, Worcestershire, cumin, paprika, garlic, 1/2 teaspoon salt and a few turns of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Remove the chicken from the bag and grill over indirect heat, covered, until cooked through, lightly charred and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

Steps:

• Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
• Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more.

Steps:

• To make the chicken: combine the first 6 ingredients; rub surface of chicken with brown sugar mixture.
• Heat oil in a large nonstick skillet over med-high heat.
• Add in chicken; cook 2 minutes on each side; remove chicken from skillet and set aside.
• Add onion to skillet; stir/saute 2 minutes or until tender.
• Return chicken to pan; add in broth.
• Bring to a boil, cover, lower heat, and simmer 30 minutes or until chicken is done.
• Remove chicken from pan; shred with 2 forks.
• Return chicken to pan; bring to a boil, lower heat, and simmer uncovered for 15 minutes or until liquid evaporates.
• Stir in balsamic vinegar.
• To make the cucumbers: combine cider vinegar and the next 3 ingredients in a large zip-lock plastic bag; seal and marinate in the refrigerator for 10 minutes.
• Remove cucumbers from bag; discard marinade.
• Spoon 1 cup chicken mixture onto bottom half of each bun.
• Top each with 1/4 cup cucumber mixture and top half of bun.

Steps:

• Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.

Steps:

• Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.
• Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.
• Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.
• Remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.
• If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.

Steps:

• Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
• Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.