Grilled Chicken Or Pulled Pork Barbeque Sauce Recipes

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:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat chicken breasts dry with a paper towel. Season both sides with salt and pepper.
• Heat oil in a 12-inch, nonstick, oven-safe skillet over medium heat. Add chicken, skin-side down, to the hot oil and cook until lightly browned, 2 to 3 minutes. Turn and brown on the other side, 2 to 3 minutes.
• Cover the skillet and transfer to the preheated oven. Bake until an instant-read thermometer inserted near the bone reads 160 degrees F (71 degrees C), 25 to 30 minutes.
• Remove from the oven. Transfer chicken to a cutting board and cover with foil; let sit until cool enough to handle, about 10 minutes. The residual heat will bring the internal temperature to the recommended 165 degrees F (74 degrees C).
• Remove and discard skin and bones. Use 2 forks to shred chicken.
• Serve warm with barbecue sauce.