This incredibly easy tender and tangy BBQ Shredded Chicken can be made in less than 30 minutes and is perfect for sandwiches, salads, and wraps.
BBQ shredded chicken is one of those recipes you’ll be happy to have in your back pocket on busy weeknights. The cooking time is mostly hands-off, it’s made with just a few ingredients that you probably have on hand already, and you can do so many things with it.
The chicken is *so* good. It’s a little sweet, a little tangy, and pretty much any way you eat it is going to be a good time.
Pile it on to sandwiches, serve it on its own with a side of mashed potatoes, or wrap it in a tortilla and make a quick chicken wrap. The options are endless.
Ingredient Notes
- About 4 small or 2 large boneless skinless chicken breasts: Chicken breast size varies wildly, so you’ll need between 2 and 4 chicken breasts for the 1½ to 2 pounds of chicken called for in this recipe. If using 2 large breasts, you’ll cut them down into cutlets before cooking so they cook more quickly in the sauce.
- Barbecue sauce: The sauce you use has a huge impact on the flavor of your chicken, so use your favorite BBQ sauce here. This is my go-to brand.
- Apple cider vinegar: Apple cider vinegar gives the sauce an extra kick of flavor. If you don’t keep apple cider vinegar on hand, you can use half the amount of white distilled vinegar. (White distilled has a much stronger flavor, so you don’t need as much.)
- Butter: Browning the chicken in butter gives the sauce a little added richness and flavor. Salted or unsalted will work fine.
How to Make Shredded BBQ Chicken
- If starting with large chicken breasts, cut each piece of meat into 2 even cutlets by placing your hand on top of the chicken breast and running a sharp knife horizontally through the breast, slicing the top and bottom into two thin, even pieces. Lightly salt and pepper both sides of all chicken pieces.
- In a bowl, whisk together barbecue sauce, apple cider vinegar, and water.
- In a large skillet, melt butter and lightly brown both sides of the chicken.
- Pour sauce over the chicken and bring to a simmer. Turn heat down to keep the sauce at just a simmer and cover. Cook for 5 minutes, flip the chicken breasts, and continue to cook, covered, until they are cooked through. If at any time the sauce begins to get too thick and seems like it might burn, you can add just a bit more water to the pan.
- Transfer the chicken to a cutting board and let it rest for 5 to 10 minutes before shredding. If the sauce seems a little watery, let it simmer uncovered, stirring occasionally, until thickened.
- Return the shredded chicken to the sauce, toss to coat, and enjoy!
A Note on Shredding Chicken
Not quite sure how to shred chicken? You have a number of different options…
- Two forks: Hold one fork in each hand, and use one fork to hold the chicken breast down and the other to tear away pieces of meat and shred them into smaller sections.
- Handheld electric mixer: Place chicken in a large bowl, turn the mixer on medium-low and press the beaters into the chicken breasts. They will break up the meat as they spin. Continue until the chicken is mostly shredded and the beaters don’t seem to be breaking anything up any longer. Use your hands to tear apart any remaining larger pieces of chicken.
- Stand mixer: With the paddle attachment, set mixer to low, working up to medium and process chicken until mostly shredded. Don’t over process–there will be a couple of pieces you will need to finish pulling apart by hand.
FAQ
What can I make with shredded BBQ chicken?
You can use shredded bbq chicken in all sorts of recipes. Some of my favorites are:
- BBQ Chicken Sandwiches: Serve the chicken on a lightly toasted bun with mayonnaise and coleslaw.
- Bacon Pineapple BBQ Sandwich: Assemble sandwich with a slice of pineapple, bacon, and Monterey Jack cheese.
- BBQ Chicken Nachos: Top chips (or fries!!) with chicken, shredded cheese, red onions, jalapeños, cilantro, and BBQ sauce.
- BBQ Chicken Salad: Top romaine lettuce with bbq chicken, shredded cheese, red onions, and ranch dressing.
- BBQ Chicken Pizza: Spread BBQ sauce over pizza dough and top with shredded BBQ chicken, red onions, smoked gouda cheese, and cilantro.
Can I make this ahead of time?
Yes. You can make the chicken up to 48 hours in advance. Store the shredded chicken covered in the refrigerator.
Can you freeze shredded BBQ chicken?
Yes! Shredded chicken freezes really well. Just store the chicken in a freezer bag, press all the air out of it, and store in the freezer for up to 3 months. When you’re ready to use it, defrost the chicken overnight in the fridge and reheat in the microwave.
More BBQ Recipes
More Easy Chicken Recipes
Quick BBQ Shredded Chicken
Ingredients
- 1 cup barbecue sauce
- ¼ cup apple cider vinegar
- ¼ cup water
- 1½ to 2 pounds boneless skinless chicken breasts about 4 small or 2 large*
- Salt and pepper
- 3 tablespoons (42g) butter salted or unsalted is fine
Instructions
- In a medium bowl, whisk together barbecue sauce, apple cider vinegar, and water. Set aside.
- Pat chicken breasts dry and lightly salt and pepper both sides. Heat a large skillet with a lid over medium-high heat and melt butter.
- Add chicken breasts to the pan and cook until lightly browned. Flip the chicken breasts and pour barbecue sauce mixture over the top.
- Bring sauce to a simmer and reduce heat to medium-low, keeping the sauce at just a simmer. Cover and cook for 5 minutes. Flip the chicken, re-cover, and continue to cook until an instant-read thermometer inserted into the thickest part of the meat reads 165°F, usually around 3 to 6 minutes more.
- Transfer the chicken to a cutting board, and allow it to rest for 5 to 10 minutes. Allow the sauce to continue simmering uncovered, stirring occasionally, until it thickens.
- Shred chicken breasts and return shredded chicken to the pan of sauce. Stir until well-coated. Serve and enjoy!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Sarah says
This has been my go-to recipe for bbq chicken for a couple of years. I usually serve over baked potatoes. It’s a never fail, always delicious recipe. Thank you!
Tracy says
So happy to hear it, Sarah!
Aleksander says
At first I was worried that the recipe had entirely too much vinegar, but after making it I can happily say that the worry was needless, the chicken came out really nice and was super easy to make 🙂
Denise says
My family really liked this bbq recipe. Will make it again & again!
Andrew V says
Good recipe. It tastes way better if you use Italian dressing instead of apple cider vinegar. We also use a kitchen torch before shredding to give the outside of the chicken a bit of a crisp, as if it came off the grill. Gives you the best of a grill without the mess and time.
Rachel says
Looks delicious! I’m excited to serve this to out of town family this weekend. If made ahead and refrigerated, what would you say is the best way to reheat it?
Nina says
Made this last night and it was very very good and pretty easy! I used lemon juice since I didn’t have ACV. I also made a slaw and ate it on toast with pickles like a bbq restaurant. My husband also loved it! I’ve saved this recipe for future use.
Y. C. says
Made this tonight and it was delicious! The hubby and I really liked the tangy flavor, though I followed the suggestion of one writer and added a tablespoon of brown sugar. It came out moist and flavorful. I’ll definitely be making this again!
jennifer lynn williams says
This came out amazing!! Everyone loved it for dinner.
In the sauce I used chicken stock instead of water and I added a healthy scoop of minced garlic.
The bbq sauce was the organic stuff from shopright, 1/2 cup of the honey bbq and 1/2 cup of the original bc thats what I had left lol
After browning the chicken, I took it out of the pan put it on a plate,
Deglazed the pan with a splash of chicken stock,
Then sauteed diced onion till soft (sweet onion would be amazing)
THEN I added the sauce, stirred to combine with the onion, and put the chicken breast back into the pan with the sauce to cook the rest of the way through, took it out, let it rest, then shredded in a bowl with a hand mixer and so on for the rest of the recipe.
Angela says
Easy and delicious
Tracy says
Yay! Love to hear it!
Sarah says
I’d never made or served shredded barbeque chicken before, until I tried this recipe. It turned out great, and it was easy. I served it during a small get-together of family and friends.
I used two forks to shred the chicken, which felt so old-fashioned as I was doing it. But old-fashioned worked just fine. The chicken was amazing, and I’ll definitely be making it again.
Donna says
Have tried many different recipes for shredded chicken and this seems to be the best one. Hubby and kids loved it.
Alexis says
Added a tablespoon of Brown Sugar to get a well balanced taste on the palate. Will definitely make again.
Thank you 🙂
Ginger says
Delicious! We’re adding this one to the rotation! I used a little less than 1 tablespoon of butter since we’re following a low fat diet and it was still SO good. Thank you for sharing.
Cheryl Beasley says
Delicious and so easy!
Tracy says
So glad you enjoyed it!!