Skillet Pulled BBQ Chicken

So let’s break it down: the chicken is seasoned with our own spice blend, placed in a skillet, and then coated and nestled in a BBQ sauce-broth. Then, its baked in the oven until it’s just perfectly tender leaving you with poultry that seems like it’s been cooking for hours and ready to be shredded and piled high on a buttery brioche roll.

The Devilish Kitchen

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Ingredients

- Serves 4 +

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1 Tbsp Brown Sugar

1/2 tsp Smoked Paprika

1 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Salt

1/4 tsp Ground Black Pepper

1/4 tsp Dry Mustard

1 lb Thinly Sliced Chicken Breast

1/2 cup Low-Sodium Chicken Stock

1/2 cup Barbecue Sauce

Directions HIDE IMAGES

STEP 1

Preheat your oven to 350 degrees F (175 degrees C).

STEP 2

To make the spice mix combine: Brown Sugar (1 Tbsp), Smoked Paprika (1/2 tsp), Garlic Powder (1 tsp), Onion Powder (1/2 tsp), Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), and Dry Mustard (1/4 tsp) in a small bowl.

STEP 3

Reserve 1 tsp of the spice mix and then use the rest of the spice mix to generously coat Chicken Breast (1 lb). Once the chicken is seasoned, place it in an oven proof skillet and set aside.

STEP 4

To make the sauce, combine the 1 tsp of spice mix, Low-Sodium Chicken Stock (1/2 cup), and Barbecue Sauce (1/2 cup).

STEP 5

Once you have made the sauce, add it to the skillet and make sure that each and every bit of the chicken gets coated nicely.

STEP 6

Nestle the chicken into the sauce and then cover the skillet with a lid or with foil and place in the oven for 15 minutes. After, the 15 minutes, remove the lid/foil and cook for another 15 minutes.

STEP 7

Remove the chicken and let cool for 5 minutes.

STEP 8

Using two forks, pull the chicken apart. Allow the chicken to sit in the the sauce and soak up some of the goodness for around 5-10 minutes. Then, its time to toast up some buns if your going the sandwich route, or just enjoy it as is.