Pulled BBQ Chicken

This recipe is inspired by a book called, "Against All Grain' by Danielle Walker. It is full of recipes which are all gluten-free, I highly recommend buying if you are interested in gluten-free cooking. I have altered this recipe so that is it slightly easier and the ingredients are more accessible. This is one of my favourite dishes for a Friday night. Its great because you just put all the ingredients into a slow-cooker and forget about it for a while. 

I have sweet potato chips and my homemade coleslaw (which is dairy-free) with mine, as well as my Guacamolly that goes great! (Click to find recipe)

For the BBQ Chicken -

You can use chicken thighs or breasts, or even a mixture! For this one, I used thighs - 1kg of them!
One Onion
1/2 Cup plus 2 Tablespoons of Apple Cider Vinegar
1/2 Cup of Honey
1/4 Cup Tomato Puree 
Two Tablespoons Gluten-Free Soy Sauce
One 1/2 Tablespoons Gluten-Free BBQ Sauce
2 Teaspoons Fresh Garlic
One and 1/2 Teaspoons Chilli Powder
One Teaspoon Paprika
One Teaspoon Dijon Mustard
3/4 Teaspoon Cayenne Pepper
1/2 Teaspoon AllSpice
Sea Salt and Black Pepper for Seasoning.


Add all these ingredients into the slow-cooker, make sure all the ingredients are mixed and the chicken is coated in the sauce! I leave mine on for 5 hours on low, or you can do 4 hours on medium, or 3 on high! (You get the idea!) But the slower the better, the flavour becomes more intense with more time.
(If you don't have a slow cooker, put the ingredients into a oven dish and seal. Cook in the oven for around 4/5 hours at 130 degrees.)
In the last hour of the chicken cooking, shred the chicken using two forks. This will get the pulled chicken effect and soak up the bbq sauce even more!

For the coleslaw, I shredded a red cabbage, a white cabbage and 4/5 carrots in a food processor. I then added a couple of teaspoons of apple cider vinegar and some salt and pepper!
For my chips, I chop my sweet potatoes into even rectangular shapes, with the skins still on. Then melt half a cup of coconut oil and some salt + pepper. 
In a large mixing bowl, pour the oil mixture over the chips. Using your hands mix everything up until they are all evenly coated. On a baking tray, spread the chips evenly and bake at 180 degrees for about 30-40 minutes, flipping them half way through. They should be slightly browned and crisp when ready! Add paprika for a flavour kick!

Serve up and enjoy!
Great for leftovers too!

Enjoy!

MB

X