Chicken thighs are the best parts of chickens. I could not believe how delicious this dish turned out. It was perfect on some no-knead, overnighted bread pulled into fresh ciabatta rolls with pizza seasoning in the dough. I toasted the bread, topped with the pulled chicken, then added coleslaw. Amazing!
6 skinless, boneless chicken thighs
2 cups chicken broth
1 tbsp vegetable oil
1 cup smokey BBQ sauce
2 tsp habanero hot sauce
1/3 cup minced cilantro leaves
Wash and dry the chicken thighs. Sprinkle with salt and black pepper and sear in a preheated pot with the oil.
Once the thighs are browned on both sides, pour in the chicken broth, cover and simmer until completely tender. This will take about 90 minutes.
Add the BBQ sauce and the hot sauce and cook until the mixture thickens. Pull the chicken thighs to shreds. Add the cilantro leaves and serve on top of crispy toasted buns.