Quick BBQ Shredded Chicken Recipe
Introduction
This Quick BBQ Shredded Chicken is a flavorful and easy weeknight meal that comes together in no time. Tender chicken breasts cooked in a tangy barbecue sauce make a perfect filling for sandwiches, tacos, or a hearty salad. You’ll love how simple and delicious this recipe is!
Ingredients
- 1 cup barbecue sauce
- ¼ cup apple cider vinegar
- ¼ cup water
- 1½ to 2 pounds boneless skinless chicken breasts (about 4 small or 2 large)
- Salt and pepper, to taste
- 3 tablespoons (42g) butter (salted or unsalted)
Instructions
- Step 1: In a medium bowl, whisk together barbecue sauce, apple cider vinegar, and water. Set this sauce mixture aside.
- Step 2: Pat the chicken breasts dry and season both sides lightly with salt and pepper. Heat a large skillet over medium-high heat and melt the butter.
- Step 3: Add the chicken breasts to the hot skillet and cook until they are lightly browned on one side. Flip the chicken breasts over and pour the barbecue sauce mixture evenly over the top.
- Step 4: Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Cover the skillet and cook for 5 minutes. Flip the chicken again, cover, and cook until the internal temperature reaches 165°F (about 3 to 6 more minutes).
- Step 5: Transfer the chicken to a cutting board and let it rest for 5 to 10 minutes. Meanwhile, leave the sauce uncovered in the skillet and stir occasionally as it simmers and thickens.
- Step 6: Shred the rested chicken using two forks and return it to the sauce in the skillet. Stir until the shredded chicken is well coated in the thickened sauce. Serve immediately and enjoy!
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or chili powder to the barbecue sauce mixture before cooking.
- Use leftover chicken or rotisserie chicken to save time—just warm and coat in the sauce.
- If you prefer a spicy kick, stir in a few dashes of hot sauce or some chopped jalapeños.
- Serve the shredded chicken on toasted buns with coleslaw for classic BBQ sandwiches.
Storage
Store leftover shredded BBQ chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken moist, adding a splash of water or extra barbecue sauce if it seems dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
It’s best to use thawed chicken breasts for even cooking. If using frozen, fully thaw them in the refrigerator before cooking to ensure the chicken cooks through safely.
What can I serve with shredded BBQ chicken?
This chicken pairs well with classic sides like coleslaw, baked beans, corn on the cob, or a simple green salad. It’s also great as a filling for tacos, wraps, or over rice.
Print
Quick BBQ Shredded Chicken Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A quick and easy recipe for tender and flavorful BBQ shredded chicken cooked on the stovetop with a tangy barbecue sauce and a simple butter base. Perfect for sandwiches, tacos, or a delicious protein addition to any meal.
Ingredients
Sauce
- 1 cup barbecue sauce
- ¼ cup apple cider vinegar
- ¼ cup water
Chicken
- 1½ to 2 pounds boneless skinless chicken breasts (about 4 small or 2 large)
- Salt and pepper, to taste
- 3 tablespoons (42g) butter (salted or unsalted is fine)
Instructions
- Prepare the sauce: In a medium bowl, whisk together the barbecue sauce, apple cider vinegar, and water until well combined. Set aside.
- Season and brown the chicken: Pat the chicken breasts dry with paper towels. Lightly season both sides with salt and pepper. Heat a large skillet with a lid over medium-high heat and melt the butter in it.
- Cook the chicken: Add the chicken breasts to the melted butter and cook until they are lightly browned on one side. Flip the chicken breasts over, then pour the prepared barbecue sauce mixture evenly over the top of the chicken.
- Simmer and cook through: Bring the sauce to a gentle simmer, then reduce the heat to medium-low to maintain a low simmer. Cover the skillet and cook for 5 minutes. Flip the chicken breasts, re-cover, and continue cooking until an instant-read thermometer inserted into the thickest part reads 165°F (about 3 to 6 more minutes).
- Rest the chicken and thicken the sauce: Transfer the cooked chicken breasts to a cutting board and let them rest for 5 to 10 minutes. Meanwhile, leave the sauce simmering uncovered, stirring occasionally, until it thickens to a glaze-like consistency.
- Shred and coat the chicken: Using two forks, shred the rested chicken breasts into bite-sized pieces. Return the shredded chicken to the pan with the thickened sauce and stir well to coat everything evenly.
- Serve: Serve the BBQ shredded chicken hot, perfect for sandwiches, tacos, or over rice. Enjoy!
Notes
- Use an instant-read thermometer to ensure the chicken is fully cooked and safe to eat.
- Adjust the barbecue sauce quantity based on your preferred sauciness level.
- Leftover chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
- For added flavor, consider adding smoked paprika or garlic powder to the seasoning step.
- Butter can be substituted with olive oil for a dairy-free version, but butter adds richness to the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: BBQ shredded chicken, quick chicken recipe, stovetop chicken, barbecue chicken, shredded chicken sandwich filling
