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BBQ Shredded Chicken

A sweet and smoky BBQ shredded chicken that's easy to make and perfect for any occasion, bringing comfort and nostalgia to your dining table.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dry Rub
  • 1.5 tbsp brown sugar Adds a touch of sweetness to balance the smokiness.
  • 2.5 tsp smoked paprika This is crucial for that deep, smoky flavor!
  • 1 tsp garlic powder A must for depth of flavor.
  • 1 tsp cumin For a warm, earthy note.
  • 1 tsp salt To enhance all the flavors.
  • 1 tsp dry mustard Adds a subtle tang.
  • 1 tsp chili powder For a hint of heat and color.
  • 0.5 tsp black pepper Spice it up and bring everything together.
  • 0.25 tsp cayenne pepper Optional for an extra kick.
For the Chicken
  • 2 lb chicken thighs (boneless and skinless) Juicy and flavorful!
  • 2 tbsp olive oil Helps the spices adhere to the chicken.
  • 2/3 cup BBQ sauce Use your favorite brand for this; I love Sweet Baby Ray’s!

Method
 

Preparation
  1. In a small bowl, combine all the dry spices—brown sugar, smoked paprika, garlic powder, cumin, salt, dry mustard, chili powder, black pepper, and cayenne pepper (if using). Mix thoroughly until well combined.
  2. Pat the chicken thighs dry with a paper towel and brush them lightly with olive oil. Coat the chicken with the dry rub mixture, pressing it in to ensure it adheres well.
Cooking
  1. Heat your Instant Pot on sauté mode. Once hot, add the chicken and sear for about 2-3 minutes per side until golden brown.
  2. Pour the BBQ sauce over the chicken, stirring gently to coat every piece. Close the lid and cook on high pressure for 5 minutes.
  3. Once the timer goes off, carefully quick-release the pressure. Using two forks, shred the chicken directly in the pot. Return it to the sauce, mixing well until every shred is covered.
  4. For crispy edges, spread the shredded chicken on a baking sheet and broil for 8-12 minutes in your oven, stirring halfway through for even browning.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. You can prep the dry rub and season your chicken the day before.