Pulled Chicken Sandwich

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  Chicken Thigh, Boneless Skinless(907g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Ketchup(240g)
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  1/2 cup bourbon
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  Maple syrup(45g)
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  Vinegar, Apple Cider(45g)
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  Molasses, Unsulfured(15g)
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  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Onion powder(5g)
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  Garlic powder(5g)
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  Red pepper flakes(3g)
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  Bread, Hamburger Bun, Whole Wheat

Instructions

1. 1Pat the chicken thighs dry with paper towels, then arrange them in a single layer in a large heavy-bottomed pot or Dutch oven.
2. 2In a mixing bowl, whisk together the ketchup, maple syrup, apple cider vinegar, molasses, Dijon mustard, Worcestershire sauce, onion powder, garlic powder, and red pepper flakes until fully combined.
3. 3Pour the sauce evenly over the chicken thighs, cover the pot, and cook over medium-low heat for 45–55 minutes, until the chicken is tender and shreds easily with a fork and internal temperature reaches 165°F.
4. 4Transfer the cooked chicken to a cutting board and shred completely using two forks, then return the shredded chicken to the pot and stir to coat thoroughly with the sauce.
5. 5Divide the pulled chicken mixture evenly into 6 airtight containers while hot, then let cool to room temperature before sealing.
6. 6Toast the whole wheat hamburger buns lightly over medium heat in a dry skillet for 1–2 minutes per side until edges are golden, working in batches as needed.
7. 7To serve, place shredded chicken on the bottom bun, add desired toppings, and top with the upper bun.