Ingredients
Chicken
| Chicken breast | 8¾ pounds |
| Salt, kosher | 2 tablespoons |
| Black pepper, ground | 1 tablespoon |
Barbecue Sauce
| Ketchup or tomato puree | 1½ quarts |
| Molasses | ¾ cup |
| Sugar, brown | ¾ cup |
| Worcestershire sauce | 1 tablespoon |
| Liquid smoke | 2 teaspoons |
| Onion powder | 1½ tablespoons |
| Garlic, granulated | 1 tablespoon |
| Mustard powder, dry | 1½ tablespoons |
| Pepper, black | ½ tablespoon |
| Salt, kosher | ½ tablespoon |
Instructions
Chicken
- Season chicken with salt and pepper.
- Place in a solid hotel pan, cover and steam for 25-35 minutes.
- Cook chicken breast until internal temperature reaches 165° F
- While chicken is still warm, place in a stand mixer with a flat paddle. Slowly stir until chicken is shredded – less than 1 minute.
Barbecue Sauce
- Combine all ingredients.
- Bring to a simmer. Continue to simmer 30 minutes. Stir occasionally.
- Combine chicken and BBQ sauce. Hold warm for service, above 135 degrees.
Recipe Notes
1 serving: 2.5 ounces (chicken and sauce)