Burnt Honey BBQ Chicken
Burnt Honey BBQ Chicken delivers all the flavors of classic barbecue without having to spend hours tending a grill. Tender shredded chicken cooks low and slow in a flavorful homemade sauce before being finished with caramelized honey for the perfect balance of sweet, smoky, and tangy flavors. Pile it high on brioche buns, add a scoop of coleslaw, and you’ve got a delicious meal that’s made for summer.
Slow-cooking is the way to go in the summer. No need to turn on the oven and heat up the kitchen. Instead, sear the seasoned chicken thighs to brown them and transfer to the slow-cooker.
Make the barbecue sauce by sautéing onions and garlic in butter over medium heat until tender. Off the heat, stir in the remaining sauce ingredients and mix until smooth.
Pour the sauce over the chicken, cover the slow-cooker and cook until the chicken is tender and pulls apart. The timing on this will vary depending on whether you set it at High or Low (see recipe instructions).
Once tender, transfer the chicken to a cutting board and shred with two forks and return to the slow cooker to stir into the sauce.
Just before serving, heat the honey in a small saucepan and bring to a boil. Lower the heat and cook until the honey darkens to a deep amber color. This can take 10-15 minutes, but watch closely. You don’t want it to burn.
Stir the “burnt” honey, lemon juice and apple cider vinegar into the shredded chicken and mix well.
For sandwiches, pile the chicken high on brioche buns topped with coleslaw. You can also serve it on a platter for a traditional barbecue meal with tortillas, grilled corn on the cob and coleslaw. Have at it!
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Burnt Honey BBQ Chicken
Makes: 6 servings
Prep Time: 25 minutes
Cook Time: 2 hours & 50 minutes
Total Time: 3 hours & 15 minutes
Ingredients
- 1 tbsp sweet Hungarian paprika
- 2 & 1/2 tsp kosher salt, divided
- 1/2 tsp dry mustard
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 8 (4-ounce) boneless, skinless chicken thighs
- 2 tbsp olive oil, divided
Barbecue Sauce:
- 1 tbsp unsalted butter
- 1 cup finely chopped yellow onion (from 1 onion)
- 1 tbsp finely chopped garlic (from 3 garlic cloves)
- 1 cup apple cider
- 1/4 cup tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp dark chili powder
- 1 tbsp Dijon mustard
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
Burnt Honey:
- 1/2 cup honey
- 1 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
For Sandwiches:
- Brioche buns
- Sweet & Tangy Citrus Slaw
Instructions
Combine the paprika, 1 & 1/2 teaspoons of the kosher salt, dry mustard, thyme, and garlic powder in a small bowl. Season the chicken thighs on both sides with the spice mixture.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the chicken and cook until nicely browned on both sides. Transfer to a 6-quart slow cooker. Repeat with the remaining olive oil and chicken.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the onion and garlic and cook until softened and fragrant.
Remove the pan from the heat and stir in the apple cider, tomato paste, Worcestershire sauce, chili powder, Dijon mustard, black pepper, cayenne pepper, and remaining 1 teaspoon salt. Mix until smooth.
Pour the sauce over the chicken in the slow cooker and turn the chicken to coat.
Cover and cook on HIGH for about 2& 1/2 hours or on LOW for 4 to 5 hours, until the chicken is tender and easily pulls apart.
Transfer the chicken to a cutting board and shred with two forks, then return it to the slow cooker and stir into the sauce.
Shortly before serving, add the honey to a small saucepan and bring it to a gentle boil. Reduce the heat and cook, stirring occasionally, until the honey darkens to a deep amber color.
Stir the honey, lemon juice, and apple cider vinegar into the shredded chicken. Mix well. To make into sandwiches, pile chicken and coleslaw on brioche buns and serve. Or, transfer to a platter and serve as a barbecue meal with tortillas, corn on the cob, and slaw!
Inspired by a recipe from Food & Wine
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