Dutch Oven Shredded Chicken

About This Recipe

Tender, crispy shredded chicken baked in a Dutch oven with a homemade sweet and tangy BBQ sauce.

Ingredients

• ½ cup (96g) Dark Brown Sugar (or (120g) Maple Syrup*)
• 2 Tablespoons Smoked Paprika
• 1 Tablespoon Kosher Salt
• 2 teaspoons Ground Cumin
• 2 teaspoons Garlic Powder
• 1 teaspoon Black Pepper
• 2 Tablespoons Worcestershire Sauce**
• 2 Tablespoons Coarse Dijon Mustard
• 1 Tablespoon Olive Oil
• ½ cup Water
• 3 pounds Boneless Skinless Chicken Thighs

Instructions

1. Preheat your oven to 350ºF and mix all the ingredients up to the chicken thighs together in a 5.5-quart Dutch oven. Once mixed, add the chicken and mix to evenly coat in the sauce.
2. Cover and bake for 50-60 minutes until the chicken is fully cooked and fall-apart tender. (For chicken breast, only cook to 165ºF before removing and shredding. A little extra time beyond 165ºF with chicken thighs tends to make the chicken more tender.)
3. Transfer the cooked chicken to a bowl to shred before returning to the sauce.
4. Place the uncovered Dutch oven with the shredded chicken on the bottom rack of your oven. Broil on low for 15-20 minutes until the chicken is crispy and browning around the edges. Make sure your Dutch oven is heat safe up to 550ºF+.