Ingredients:

  • 2 lbs (900g) boneless skinless chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 cup (240ml) BBQ sauce
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tbsp (30g) brown sugar
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) black pepper
  • 4 brioche buns, sliced
  • 2 tbsp (30g) unsalted butter, melted

Instructions:

  1. Heat the olive oil in a large skillet or Dutch oven over medium high heat.
  2. Season chicken thighs with salt, pepper, garlic powder, and smoked paprika.
  3. Sear the chicken for 3-5 minutes per side until a deep golden brown crust forms.
  4. Lower the heat to medium low.
  5. Stir in the brown sugar and apple cider vinegar, scraping the bottom of the pan to release the browned bits.
  6. Pour in the BBQ sauce and cover the skillet with a lid.
  7. Simmer for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and pulls apart easily.
  8. Remove the chicken to a plate and shred using two forks.
  9. Return the shredded meat to the skillet with the remaining sauce.
  10. Increase heat to medium and stir for 2-3 minutes until the sauce thickens into a velvety glaze and coats the chicken completely.
  11. Brush the insides of the sliced brioche buns with melted butter.
  12. Place them face down in a separate pan or under a broiler for 60 seconds until golden and crisp.
  13. Pile the glazed shredded chicken onto the toasted buns.