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Categories:
chicken breasts buns water light brown sugar salt water barbecue sauce apple cider vinegar hot sauce onion clove garlic salt black pepper
Viewed: 98 - Published at: 3 years agoIngredients
- 4 chicken breasts (boneless, skinless)
- 1 bag hamburger buns
- 8 cup water
- 1/4 cup light brown sugar
- 2 tbsp salt
- 1 1/2 cup water
- 1 1/3 cup barbecue sauce
- 6 tbsp apple cider vinegar
- 2 -3 drops hot sauce
- 1 cup onion (finely chopped)
- 4 clove garlic (minced)
- 1 dash salt
- 1 dash black pepper
Method
- Brine:
- Combine Brine Ingredients in pot and place on medium heat, stirring occasionally.
- Remove from heat when the salt/sugar have dissolved and let cool to room temperature.
- Place chicken in plastic bag/bowl and pour in brine to cover.
- Place in refrigerator for 4-24 hours.
- Remove chicken from brine, rinse, and pat dry.
- Sauce/Chicken:
- Using the Sauce Ingredients, combine water, bbq sauce, vinegar, hot sauce, onion, and garlic in a heavy pot.
- Season the chicken with salt and pepper.
- Place into sauce pot, ensuring the chicken is covered by the liquid.
- Bring to a boil.
- Once boiling, reduce heat and simmer for 15 minutes (or until chicken is cooked through).
- Remove chicken.
- Boil the sauce until it reduces by about half.
- While sauce is boiling/reducing, shred chicken with two forks.
- Note that the longer you let your chicken sit in the brine, the easier it will shred.
- When sauce has reduced, turn heat down to low.
- Add salt/pepper to taste.
- Add shredded chicken to sauce and heat through.
- Plate onto buns and serve.
