Indoor Pulled Chicken with South Carolina Mustard Barbecue Sauce
Our stovetop method yields pulled chicken so good—and so quick—that you'll think twice about making the outdoor kind.
Keywords
- Chicken
- Main Courses
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Cooking tools:
- Dutch oven
- Fine-mesh sieve
- Tongs
- Fork
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 1 cup yellow mustard
- 1/2 cup distilled white vinegar
- 1/4 cup packed brown sugar
- 1/4 cup Worcestershire sauce
- 2 tablespoons hot sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup chicken broth
- 2 tablespoons molasses
- 1 tablespoon sugar
- 1 tablespoon liquid smoke
- 1 teaspoon unflavored gelatin
- Salt
- pepper
- 2 pounds boneless, skinless chicken thighs, halved crosswise
- Hot sauce
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