Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup alcohol-free BBQ sauce
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Buns for serving
- Coleslaw for topping (optional)
Instructions
- Heat olive oil in a large pot over medium heat
- Add chopped onion and cook until softened and translucent (5-7 minutes)
- Stir in minced garlic, smoked paprika, and cumin; sauté for 1 minute
- Add chicken thighs, ensuring they are well-coated with the spice mixture
- Pour BBQ sauce over the chicken, season with salt and pepper
- Bring to a gentle simmer, then reduce heat to low
- Cover and simmer for 2 hours, until chicken is fall-apart tender
- Shred the chicken using two forks
- Keep warm and serve in buns with coleslaw if desired
Notes
- Use a store-bought or homemade alcohol-free BBQ sauce
- For extra smokiness, add a halal-certified liquid smoke
- Leftovers can be stored in an airtight container for up to 3 days
- Adjust spice level by adding a pinch of cayenne pepper
- Prep Time: 15
- Cook Time: 120
- Category: Chicken
- Method: Simmering
- Cuisine: American