Pulled BBQ Chicken with Caramelized Onions

 This is one of my favorites and honestly the best pulled chicken I've ever eaten. 

The recipe looks long...but it's actually not, I just tried to be descriptive to help less-experienced home chefs. 

I got my inspiration from this Best Damn Instant pot BBQ Pulled Chicken recipe on Pinterest. I made several tweaks due to food allergies and ingredients on hand. I've never had the original recipe but this version was perfection!

Recipe Tweaks:

• I only used 1 1/2 lbs of bone in chicken thighs, no breasts.
• I eliminated liquid smoke and replaced it with 2 Tablespoon of liquid coconut aminos and 1 Tablespoon of rice vinegar.
• I omitted the white pepper because I didn't have any.

Chicken Recipe (with my tweaks): 

Ingredients:

• 1 1/2 lbs chicken thighs (bone in or boneless skinless depending on your preference)
• 1/2 Tablespoon olive oil
• 1 1/2 cups organic chicken broth
• 1 teaspoon onion powder
• 2 Tablespoons liquid coconut aminon
• 1 Tablespoon rice vinegar
• 1 teaspoon ground black pepper
• 3 Tablespoons organic brown sugar
• 1/4 Teaspoon Cayenne pepper
• 1 tbsp salt
• 1 tsp paprika

- You'll also need bbq sauce to add to your sandwich when everything is ready.

Instructions:

• Brown the chicken thighs
• Using the sear function on your instant pot, add 1/2 Tablespoon of olive oil and then sear the chicken thighs until brown and a little crispy then flip them over and do the same on the other side. (probably about 3-4 minutes on each side). You may need to do them in a couple of batches because you want to leave a little room between them. If you place them in folded side down first, they will stay rolled up while that side sears and expand less when you flip them over. 

• Once the chicken is all seared add it all back to the pot and add the additional ingredients beginning with the chicken broth. 

• Pressure cook the chicken thighs
• Set your instant pot or quick cooker to pressure cook: I cooked mine longer than the recipe called for because I think that makes the chicken all the more tender and flavorful. I set the pot to pressure cook for 30 minutes and I allowed it to self-release the steam for another 15-20 minutes. 

• Shred the Chicken thighs 
• When it's safe to do so, remove the lid and take the chicken thighs out of the pot with a large spoon with holes in it. 
• Shred the chicken and put it back in the pot to soak while you make the caramelized onions and toast the buns. 
• You can also use this time to make any sides. 
• Assemble your sandwiches
•  Strain the chicken over a large bowl to catch the liquid. (Don't put the liquid down the drain because it will have fat in it.)
• You can either mix your bbq sauce into the chicken or put it on top of the chicken as you assemble your sandwich.
• Add caramelized onions (recipe below) and top bun
• ENJOY!

Caramelized Onion Recipe

Ingredients:

• Two large sweet onions or 3-4 medium sized sweet onions
• 1/2 Tablespoon of olive oil
• 1/2 Tablespoon vegan butter
• 2 teaspoons organic brown sugar

Instructions:

• Peel and cut a sweet onion in half from top to bottom, then thinly slice each half into half-rings.
• Heat 1/2 Tablespoon olive oil and 1/2 Tablespoon vegan butter on medium heat in a non-stick skillet.
• Add the onions to the skillet and stir in the oil and butter then add 2 teaspoons of organic brown sugar, then stir well one more time. 
• Turn heat up to medium-high.
• Let the onions sit and cook without stirring until they start to brown, then stir them every 4 minutes for about 12 minutes and they should be done, but you'll be able to judge by how they look. They will be wort the time it takes. So yummy!

© 2024 Dasie Schulz. All Rights Reserved.

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