Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup BBQ sauce
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 4 cups shredded green cabbage
  • 0.5 cup grated carrots
  • 0.5 cup apple cider vinegar (for slaw)
  • 2 tbsp neutral oil
  • 1 tbsp granulated sugar
  • 1 tsp celery seed
  • 0.5 tsp dry mustard powder

Instructions:

  1. Whisk 0.5 cup apple cider vinegar, 2 tbsp neutral oil, 1 tbsp granulated sugar, 1 tsp celery seed, and 0.5 tsp dry mustard in a large bowl.
  2. Toss the 4 cups green cabbage and 0.5 cup grated carrots into the dressing.
  3. Rub the 1.5 lbs chicken thighs with 1 tsp smoked paprika, 0.5 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper.
  4. Heat a skillet over medium high and sear the chicken for 5 minutes per side until deep brown and crispy edged.
  5. Pour in the 1 cup BBQ sauce and the remaining 0.25 cup vinegar.
  6. Reduce heat and simmer for 5 minutes until the sauce bubbles and clings to the meat.
  7. Ensure the internal temperature reaches 165°F. It should be tender enough to pull apart easily.
  8. Move chicken to a board and use two forks to pull it into bite-sized pieces.
  9. Toss the shredded chicken back into the skillet with the remaining warm sauce.
  10. Serve the warm, saucy chicken topped with a massive heap of the chilled, crunchy slaw.