6 boneless skinless chicken thighs
1 teaspoon kosher salt
1 cup chicken broth
2 cups smoky barbecue sauce (love Sweet Baby Rays) 12 to 16 mini rolls
12 to 16 mini dill pickles
In a large high-sided pot, add the chicken, salt and broth. Cover and
bring to a boil and reduce the heat and simmer until done about 20 mins.
Remove from heat and allow to cool enough to handle. With two forks
shred the chicken right in the pot by pulling the pieces apart. Add the
barbecue sauce reheat the mixture and reduce the liquid if needed, or
add some additional chicken broth if too dry. Split the rolls and mound
about 1 tablespoon of the chicken on each bottom half top with the
remaining half. Using a toothpick secure a pickle on top and serve warm.
Yield: 8 Servings
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