I had my family over for dinner this evening, and wanted to try this, but didn't want something quite as involved. I love chicken thighs, which are tastier and stay moister than the breast, even when boneless and skinless. I had been meaning to try the method published in the Kitchn for baking boneless thighs so I tried it with the pulled barbecue. It was so easy that it could be made for a weeknight dinner, and I actually think it is just as good, or better, than the more laborious method. This is probably going to be my last recipe for 2012 -- try it!
Pulled chicken barbecue, the easy way
- 2 pounds boneless chicken thighs
- 4 cloves peeled garlic
- 1 teaspoon chitpotle powder
- 2 teaspoons smoked Spanish paprika
- 2 teaspoons ancho chili powder
- 1 tablespoon mustard
- 1/4 cup cider vinegar
- 1-2 tablespoons canola oil
- 1/2 teaspoon salt
- 1/4 cup of smoky barbecue sauce, or a bit more to taste (if the sauce tastes good, it is good, just don't overdo it)
- Whirl the garlic, chili powders and paprika, mustard, cider vinegar, oil and salt in a mini-chopper or blender to puree garlic and combine ingredients and make a marinade paste.
- Marinate the thighs in the paste for 1 hour to overnight (in the fridge), but if possible bring to room temperature before cooking.
- Preheat oven to 425 degrees.
- Remove the thighs from the marinade and place them, with the marinade that still clings, in a baking dish large enough to contain them in one layer, with the smooth side where the skin was down. Bake 10 minutes. Turn them and bake another 10 minutes.
- Mix the drippings with the barbecue sauce and spread it over the thighs. Broil on High for 5 minutes. Cut into the thickest piece to see if they are done. You can also check with a meat thermometer to make sure the temperature is 165 degrees. If not, return to the oven and cook on 350 for another five minutes and check again.
- Cover and let rest for 10 minutes.
- Remove the thighs from the dish to a cutting board and shred with the grain. You could pull it apart with two large forks for superior texture, but this is much easier and still real good.
- Pour the juices in the pan over the chicken and mix well. If not serving immediately, this can keep for a while in a very low oven, well covered.
- This is great served on rolls or french bread with a vinegary cole slaw. Beer goes without saying.