Instructions

Preheat oven to 325 Degrees.  Spray a baking dish with cooking spray.

Place about 1/2 of the sliced onion on the bottom of the dish.  In a bowl, combine the salt, oregano, onion powder, S&P, and smoked paprika.  Season both sides of the chicken with the seasonings *(if you are cooking more than 3 pieces of chicken you can double the seasoning).  Place chicken on top of the onions.  Drizzle the top of the chicken with a little Olive Oil.  Pour 1 cup of BBQ sauce over top of the chicken.  Place the other 1/2 of the onion slices on top of the chicken.  Cover the dish with aluminum foil, sealing it really well.

Place baking dish into the oven and bake for approx. 1 to 1 1/2 hours (cooking time will vary depending on the size of the chicken).  Remove the chicken from the oven once it reaches an internal temp of 160 degrees.

Place the chicken on a cutting board.  Using 2 forks, shred the chicken (I like to shred some of the chicken into smaller pieces but also leave some in bigger chunks).   Remove the onions and garlic from the baking dish.  You can either discard the onions/garlic or use them in the chicken.  I like to remove them and sauté them in a fry pan with some of the liquid from the baking dish.  I then chop the garlic up finer and add both the garlic and onion back to the chicken.  Return the chicken to the baking dish with the rest of the BBQ sauce and the onions/garlic (if you sautéed them) and toss the chicken to evenly coat.  Place the dish back into the oven for about 10 minutes so it can reach 165 degrees.

Shredded Chicken

Remove from the oven, place a helping of chicken onto a roll and top with coleslaw or some caramelized onions.  You can also add a slice of cheese if you like (that’s how my kids like their sandwich).   Anything pickled is great too such as pickled jalapeños or pickled cucumbers or even pickled radishes.  See below for all my pickling recipes.

Pulled Chicken Sandwich w/Coleslaw

Mangia! Enjoy!