Sloppy Mess Barbecue Chicken
Get ready to dive into the ultimate comfort food delight with this Sloppy Mess Barbecue Chicken recipe! Perfectly tender, juicy shredded chicken thighs are coated in a rich, tangy barbecue sauce made with smoky paprika, apple cider vinegar, and a hint of sweetness from brown sugar. This one-pan recipe is not only quick—coming together in just 45 minutes—but also incredibly versatile, with the option to serve it piled high on soft hamburger buns or sandwich rolls. Add a dollop of creamy coleslaw on top for the perfect balance of flavors and textures. Whether you're cooking for a casual weeknight dinner or a summer gathering, this easy and messy barbecue chicken dish is guaranteed to be a hit.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- 1 medium yellow onion (finely diced)
- 3 cloves garlic cloves (minced)
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 cup barbecue sauce
- 0.5 cup ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 0.5 cup water or chicken broth
- 6 pieces hamburger buns or sandwich rolls (optional, for serving)
- 1 cup coleslaw (optional, for topping)
Instructions
Heat the vegetable oil in a large skillet or sauté pan over medium heat.
Season the chicken thighs on both sides with smoked paprika, kosher salt, and black pepper.
Add the chicken thighs to the skillet and sear them for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Reduce the heat to low. Pour in the barbecue sauce, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and water or chicken broth. Stir well to combine the ingredients into a smooth sauce.
Return the chicken thighs to the skillet, making sure they are coated in the sauce.
Cover the skillet with a lid and let the chicken simmer on low heat for 20 minutes, stirring occasionally. Ensure the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
Once cooked, use two forks to shred the chicken directly in the skillet. Mix the shredded chicken thoroughly into the sauce to create the 'sloppy mess'.
Serve the barbecue chicken warm on hamburger buns or sandwich rolls, and optionally top with coleslaw for added texture and flavor.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 31.8 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
