Smoky Pulled BBQ Chicken Freezer Packs

By Sprig Originals ✓ · cooked up in Sprig

One pot of oven-braised chicken thighs, shredded into a thick, tangy-sweet smoky sauce and frozen flat in portions. There's no dairy and no starch to split, so it reheats exactly as good as day one — straight into buns, baked potatoes, or over rice on the busiest weeknight.

Ingredients

• 3 lb boneless skinless chicken thighs
• 1 tbsp vegetable oil
• 1 large yellow onion, finely chopped

• 1 1/2 cup ketchup
• 1/3 cup apple cider vinegar
• 1/4 cup packed light brown sugar
• 2 tbsp Worcestershire sauce
• 2 tbsp yellow mustard
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 1/2 tsp fine salt
• 1 tsp black pepper

Instructions

1. Heat the oven to 325°F (165°C). Warm the oil in a large Dutch oven over medium heat and cook the onion with a pinch of salt for 5 minutes, stirring, until softened but not browned.
2. Stir in the ketchup, cider vinegar, brown sugar, Worcestershire, mustard, smoked paprika, garlic powder, salt, pepper and 1/2 cup water. Bring to a simmer, then nestle in the chicken thighs and turn to coat.
3. Cover with the lid and bake for 70 to 80 minutes, until the chicken pulls apart easily with a fork. Lift the pot out of the oven.
4. Shred the chicken right in the pot with two forks, then set it over medium heat and simmer uncovered, stirring often, for 8 to 12 minutes, until the sauce is thick and clings to the meat with no loose liquid pooling at the edges. This is the step that keeps it from going watery in the freezer.
5. Spread the chicken on a rimmed baking sheet and cool at room temperature for 30 to 40 minutes, until no longer steaming, then refrigerate uncovered for 20 minutes to chill fast.
6. Divide into 4 zip-top freezer bags (about 2 servings each), press flat, squeeze out all the air, seal, label with the date and freeze flat for up to 3 months.
7. To reheat: thaw overnight in the fridge, then tip into a skillet with 2 tablespoons water and warm over medium heat for 6 to 8 minutes, stirring, until steaming hot (165°F/74°C). From frozen, microwave in a covered dish on 50% power for 6 to 8 minutes, breaking up and stirring every 2 minutes, then finish on full power for 1 to 2 minutes. Pile onto buns or baked potatoes.

Chef's tips

Nutrition (per serving, estimated)

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