Spicy Jammy Pulled Chicken

Bring a little heat and sweet to the classic BBQ favorite: Spicy, Fruity, Jammy Pulled Chicken! This crowd pleaser will delight your taste buds and your family.

You can serve this pulled pork on sliders or full-sized buns. Add in your favorite coleslaw to make this meal complete.

Pulled chicken made with cherry jam is my jam. –Brian

Spicy Jammy Pulled Chicken

Ingredients

• 1 10-oz jar seedless fruit jam, like blackberry or cherry

• 1/4 cup ketchup or barbeque sauce

• 1/4 cup balsamic vinegar

• 1/4 cup Sriracha, plus more for serving

• 2 tablespoons molasses or honey

• 1 tablespoon Dijon mustard

• 3 pounds boneless chicken thighs

• 1 large onion, thinly sliced

• 4 garlic cloves, minced or pressed

• a pinch of salt

• 6 large or 12 mini buns or rolls

• Lettuce and tomato for serving

• Coleslaw, chilled, for serving

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Directions

Utilities: a slow cooker, a slotted spoon or tongs.

1. Add the jam, ketchup, vinegar, siracha, molasses, and mustard to a slow cooker and mix well. Add the chicken, sliced onion, and garlic to the mixture. Toss to coat, and cook on low for about 6 hours

2. When the chicken is cooked through, shred the chicken and keep it warm in the crock pot. You can drain off any excessive juices, but make sure there are at least 3 cups in there to keep it moist.

3. Serve with a slotted spoon or tongs to avoid excess liquid. Serve the Spicy Jammy Pulled Chicken onto buns and top with lettuce, tomato, and extra siracha if desired, and serve next to a cold coleslaw.

Make ahead or Speed it up: put all the ingredients in a pressure cooker for 15 minutes, or 20 minutes if the chicken is still frozen. Let the pressure release naturally. If you pressure cook this chicken in advance and let it keep warm for a few hours, the sauce starts to reduce a little and it gets extra flavorful. This is my favorite way to cook it both for taste and for the untethered meal time.