Carolina Shredded Chicken

Carolina Shredded Chicken
Servings: 6 Prep 25 mins Cook 10 mins Grill 18 mins


  • 6 bone-in chicken thighs, skin removed (about 2 pounds)
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon paprika
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 2/3 cup vinegar
  • 1/2 cup ketchup
  • 1/4 cup packed light-brown sugar
  • 1 tablespoon spicy brown mustard
  • 6 sandwich buns

Make It

1. Heat gas grill to medium-high or charcoal grill to medium-hot coals.


2. Sprinkle chicken on all sides with seasoned salt and paprika. When grill is ready, place chicken on grill grate. Cook, turning once, for 18 minutes, or until thigh registers 180 degrees F on an instant-read thermometer.

Meanwhile, prepare Sauce:

3. Heat oil in a medium-size saucepan over medium heat. Add onion and cook 5 minutes. Stir in vinegar, ketchup, brown sugar and mustard. Bring to a boil, then reduce heat and simmer 5 minutes.

4. Remove chicken from grill and allow to cool slightly. With two forks or your hands, shred meat from bones. Add shredded chicken to sauce and heat through. Divide chicken evenly among sandwich buns, a heaping 1/3 cup on each. Serve with Coleslaw (recipe below).


5. In a large bowl, stir together 1 bag (16 ounces) shredded coleslaw blend, 1 cup Miracle Whip, 2 tablespoons

6. vinegar, 1 teaspoon sugar and 1/8 teaspoon each salt and pepper until blended.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 390, Fat, total (g): 10, chol. (mg): 125, sat. fat (g): 2, carb. (g): 37, fiber (g): 1, pro. (g): 34, sodium (mg): 670, Percent Daily Values are based on a 2,000 calorie diet.