2 lb boneless skinless chicken thighs
1/4 cup chili sauce (like Heinz)
1/4 cup balsamic vinegar
4 oz orange jam
3/4 cup pineapple juice
2 tablespoons bourbon
1 chipolte pepper in adobo
1 1/2 teaspoon mesquite liquid smoke
1 shallot, thinly sliced
3 cloves garlic, thinly sliced
freshly ground pepper
Add all ingredients to a 2 quart slow cooker slow cooker. Cook on low for 4-5 hrs
Bring all ingredients to a boil in a dutch oven, reduce heat and simmer for about 1 hr.
When done, meat should shred easily. Remove from the pot. Shred. Mash the contents remaining in the pan if desired. Return the chicken to the pan. Toss to evenly coat with sauce. Serve on rolls.
I created this recipe to serve to some recent dinner guests and to appease the numerous reader requests I’ve recieved for a not-so-spicy pulled chicken. There is a slight kick from the single chipotle pepper but thisn’t a spicy dish. Most the flavor comes from the fruity jam, balsamic and pineapple juice which provides a lot of natural sweetness. I love using jam or preserves in pulled chicken and pulled pork because it is a easy way to not only add flavor but thickness to the “sauce” without having to use thickeners or bottle sauces.