Cherry Cola Pulled Chicken

Cherry Cola Pulled Chicken

David Venable

Prep Time: 15 minutes

Serves: 4–6

Sauce

  • 1 can (12-oz) cherry cola
  • 1 cup chili sauce
  • 1 cup frozen or fresh pitted cherries
  • 1/3 cup cherry preserves
  • 1 tsp granulated garlic
  • 3/4 tsp chili powder
  • 1/2 tsp vanilla extract
  • 1/8 tsp ground cinnamon

Preparation

Heat oven to 350°F. In a medium sauce pot, combine and whisk together the first 8 ingredients; bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, so that the liquid does not burn or stick to the bottom and sides of the pan.

Meanwhile, season both sides of the chicken. Heat a 3-1/2 quart Dutch oven over high heat with oil and begin searing both sides of the chicken, in batches, until golden brown; about 5 minutes on each side.

Drain oil from pan, pour sauce into Dutch oven, add chicken back to the pan so that the chicken is immersed, cover with lid, and bake for 1 hour.

After 1 hour, remove the pan from the oven and begin shredding thighs with 2 forks. Once thighs are completely shredded, mix completely with sauce and return to the oven, uncovered for another 20 minutes.

Once finished, remove from the oven, stir around in the sauce again, and serve.

Chicken

  • 1.75 lbs (about 7 each) boneless, skinless chicken thighs
  • 2 Tbsp kosher salt
  • 2 tsp neutral oil

 

Cook's Notes

Serve as a sandwich, on top of mac 'n' cheese, or even on buttery smashed potatoes.

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