Shredded Stout BBQ Chicken
Shredded Stout BBQ Chicken

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, shredded stout bbq chicken. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Shredded Stout BBQ Chicken is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Shredded Stout BBQ Chicken is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have shredded stout bbq chicken using 13 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Shredded Stout BBQ Chicken:
  1. Prepare 2 1/2 lb boneless chicken thighs
  2. Prepare 4 buns
  3. Make ready 1 tbsp olive oil
  4. Make ready 1/3 cup onion, chopped
  5. Make ready 3 clove garlic, minced
  6. Take 1/3 cup brown sugar
  7. Get 2 tsp smoked paprika
  8. Get 2/3 cup ketchup
  9. Make ready 2 tbsp Dijon mustard
  10. Take 1 cup stout beer
  11. Take 1/4 cup soy sauce
  12. Make ready 2 tbsp Worcestershire sauce
  13. Get 1 tsp hot sauce
Instructions to make Shredded Stout BBQ Chicken:
  1. Preheat oven to 325°F.
  2. In a dutch oven, heat olive oil over medium heat.
  3. Add onion and garlic. Cook until onions begin to brown. About 5 minutes.
  4. Add remaining ingredients except chicken and stir until combined.
  5. Remove from stove and add chicken. Make sure chicken is completely covered by the sauce. Cover with lid.
  6. Bake in the oven for 90 minutes or until chicken is extremely tender.
  7. Remove dish from the oven. Use a slotted spoon to remove the chicken from the dish.
  8. Put the dutch oven on the stove uncovered over high heat and bring to a boil.
  9. Reduce the liquid until desired thickness, around 10-15 minutes.
  10. In the meantime, shredded the chicken using forks. Return chicken to sauce and toss to coat.
  11. Serve on buns.

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