Friday, August 20, 2010

Carolina Shredded Chicken

This is a fun recipe, but please note:

  1. chicken thighs are fatty, so WATCH your grill, or they will catch on fire.
  2. And your grill might catch on fire.
  3. If it does catch on fire, you will be spending sometime scraping off the chard part on the chicken
  4. And even then the chicken will not be a beautiful orange color when you serve it, it will be blackish brown and a little unappetizing.

However, if this all does happen to you, do not fear! It still tastes delicious!

Not that this happened to me, but that may be the reason why there is no picture to go with this recipe.

Carolina Shredded Chicken
from Family Circle June 10

6  bone-in chicken thighs, skin removed (about 2 pounds)
1/2  teaspoon seasoned salt
1/4  teaspoon paprika
1  tablespoon vegetable oil
1  small onion, diced
2/3  cup vinegar
1/2  cup ketchup
1/4  cup packed light-brown sugar
1  tablespoon spicy brown mustard
6  sandwich buns
  Heat gas grill to medium-high or charcoal grill to medium-hot coals. Chicken: Sprinkle chicken on all sides with seasoned salt and paprika. When grill is ready, place chicken on grill grate. Cook, turning once, for 18 minutes, or until thigh registers 180 degrees F on an instant-read thermometer. Meanwhile, prepare Sauce: Heat oil in a medium-size saucepan over medium heat. Add onion and cook 5 minutes. Stir in vinegar, ketchup, brown sugar and mustard. Bring to a boil, then reduce heat and simmer 5 minutes. Remove chicken from grill and allow to cool slightly. With two forks or your hands, shred meat from bones. Add shredded chicken to sauce and heat through. Divide chicken evenly among sandwich buns, a heaping 1/3 cup on each. Serve with Coleslaw.

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