- 2 lbs Boneless Chicken breasts
- 2 white onions
- 3 cloves garlic, minced
- 2 Tbsp vegetable oil
- 20 oz barbecue sauce (your favorite)
- 1/4 cup apple cider vinegar
- 1 Tbsp liquid smoke
- 2 Tbsp fresh thyme
- 1/2 cup Bold Rock Draft Cider
Preheat oven to 375°
In 10 inch skillet, heat the vegetable oil on medium-high heat and then sear both sides of the breasts. Remove Chicken and place into 8 x 12 roasting pan.
Slice onions and sautee with garlic in the same 10” skillet as the chicken was, on medium heat, until the onions are translucent. (about 3 minutes) Then deglaze by pouring in the cider and stirring for 30 seconds. Then remove from heat and
pour over chicken in roasting pan.
In separate bowl, combine BBQ sauce, apple cider vinegar, liquid smoke, and thyme. Pour over chicken and mix so everything is well covered.
Bake for 1 ½ hours, covered, and then remove from oven and let rest 10 minutes. Either pull chx apart with two forks or use a potato masher.
Serve on good buns with cole slaw and enjoy!
Recipe courtesy of Bobby Flay