Prep 1 hr
Cook 30 mins
Cant wait to try this 1.
- 2 cups apple cider vinegar
- 3⁄4 cup ketchup
- 2⁄3 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 2 teaspoons crushed red pepper flakes
- 4 -6 boneless chicken breasts
- 1⁄4 of a small onion (optional)
- 2 celery leaves (optional)
- Place all ingredients in a saucepan and bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and all ingredients are thoroughly combined, about 10 minutes.
- Remove from heat, cover and let sit for an hour, or refrigerate overnight before serving.
- Simmer chicken breasts in water to cover, until cooked through and tender, about 20 to 30 minutes. Add onion and celery leaves to the coking water for enhanced flavor, if desired.
- When chicken breasts are done, remove them to a cutting board or plate. When cool enough to handled, shred or chop the chicken and add the barbecue sauce.
- Keep the mixture warm in a slow cooker, if serving buffet style.
This was good, but REALLY tangy from the vinegar. Also lacked that 'umph' that we look for in a BBQ dish. I did make this in my crockpot to save work, and the chicken was very tender, easy to shred. Even though I don't normally use regular sugar, I did use the full measure called out in the recipe. Would have liked if this was a bit sweeter and spicier ~ to me, it seemed the spices called for did not quite do enough to enhance the flavor of this sauce ~ it had a bit of a bite, but something was missing in my mind. I think this recipe has definite potential with some additions. Thanks for posting lady_heather! Made for Spring PAC 2010.