There Will Be Honey-Bourbon Pulled Chicken

We are big fans of pulled meats. There are few culinary pleasures more satisfying than tossing some pork, beef, or chicken in a pot, leaving it for a few hours, and returning to find it transformed into a beautiful bunch of shredded deliciousness. Pulled meats can be eaten in any situation, even ramen! So when someone brought this honey-bourbon pulled chicken recipe to our attention, we knew we’d be making it as soon as possible.  

Honey-Bourbon Pulled Chicken:
(via Healthy-Delicious)

For this recipe, you’ll need either a crock pot or a dutch oven. (Even though we used our dutch oven this time, we can’t over stress the awesomeness of a crock pot. If you don’t have one, buy one now. You just throw stuff in there, leave it for most of the day, and it turns into delicious food while making your whole house smell wonderful. On to the recipe!)

1 cup ketchup
½ onion, minced
⅓ cup bourbon
1 Tbsp. honey
1 Tbsp. apple cider vinegar
1 Tbsp. molasses
1 tsp. Worcestershire sauce
2 garlic cloves, diced
¼ tsp. ground ginger
cayenne pepper and salt to taste
2 lb. chicken breast

Mix all ingredients except chicken in your dutch oven. Once mixed, add chicken breast and submerge into the sauce. Cook at 250° for five hours or until chicken is fully cooked and shreds easily. Stir shredded chicken in sauce and cook for another 30 minutes. Serve on rolls, buns, or bread of your choice.

The result is a delicious and sweet bunch of shredded chicken. It didn’t taste much like bourbon, but it was still very tasty. If you really want the bourbon to stand out, I’d suggest adding more of it. Perhaps we’ll add more bourbon next time we make this. When we do, we’ll be sure to update you. This recipe should also work with pork, too.

December 5, 2011 | Comments | Permalink |

Tags: bbq bourbon chicken food recipe whiskey 

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