Dutch Oven Pulled Chicken
2 Tbs vegetable oil
1 large onions diced
3 to 4 Lbs bone-in and skin on chicken thighs
1 cups BBQ sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/2 cup brown sugar
1 Tbs dried mustard
1 Tbs Worcestershire sauce
1 Tbs chili powder
1 1/2 teaspoons thyme
8 cloves garlic finely diced
Coat the bottom of your 12 inch Dutch oven with the vegetable oil. Add the diced onion. Arrange the chicken thighs over the onion.
In a large bowl combine BBQ sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, thyme and garlic. Give it all a good mix. Pour it over the chicken.
Bake for 90 minutes using 9 coals beneath and 16 coals on top to get 350 Deg. F in your 12 inch Dutch oven. You’ll need to swap out your coals after 45 minutes.
After 90 minutes, remove the chicken thighs from the Dutch oven. Using a pair of forks, shred the chicken thighs. Separate and discard the skin and the bones. Return the meat to the Dutch oven.
Refresh your coals one last time and bake for an additional 30 minutes to let all those wonderful flavors combine. Serve and enjoy.