Shredded-Chicken Sandwiches with Sizzling BBQ Sauce

Makes 16
Prep 20 m
Marinate 30 m
Cook 40 m
Grill 30 m



Marinade and Chicken:

  1. 1 of 1 Combine vinegar, jalapeno juice, sugar, salt, water and chicken thighs in plastic food-storage bag. Seal; turn over to coat. Refrigerate 30 minutes to marinate.


  1. 1 of 5 Meanwhile, in medium-size saucepan, heat oil over medium heat. Add onion and garlic; cook until softened, about 7 minutes. Stir in beer; bring to a simmer. Add ketchup, brown sugar, molasses, pickled jalapenos and juice, mustard, Worcestershire, lemon juice and salt; simmer over medium heat, uncovered, until a thick sauce, 30 to 35 minutes.
  2. 2 of 5 Meanwhile, prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high, or see Broiler Method, below.
  3. 3 of 5 Remove chicken from marinade. Place on grill. Cover grill; cook until browned, about 13 minutes. Flip chicken over. Cook chicken until internal temperature registers 180 degrees F on instant-read thermometer, about 15 minutes. Remove from heat. Let stand until cool enough to handle.
  4. 4 of 5 Remove meat from bones and shred. Stir together with cooked sauce in saucepan. Gently heat through.
  5. 5 of 5 Make 16 sandwiches, about 1/4 cup shredded chicken for each, and top filling with pickles, if desired. Serve warm. Makes 8 servings.

Broiler Method:

  1. 1 of 1 Heat broiler. Coat broiler-pan rack with cooking spray. Place the chicken thighs on rack. Broil 4 inches from the heat following directions in step 4.
Nutrition Information for Shredded-Chicken Sandwiches with Sizzling BBQ Sauce
Servings Per Recipe: 16
Per Serving: 42 g carb., 16 g Fat, total, 431 kcal cal., 28 g pro., 1069 mg sodium, 3 g fiber, 4 g sat. fat, 79 mg chol.