Barbecue chicken … indoors? No, we’re not pulling your leg! (Get it?)
3/4 teaspoon chili powder
1/4 teaspoon salt
2 (8-ounce) boneless, skinless chicken breasts, cut in half lengthwise
4 hamburger buns
Pickle chips (optional)
1. In a liquid measuring cup, whisk together ketchup, molasses, mustard, vinegar and Worcestershire sauce. Set aside.
2. In a 12-inch skillet, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add shallot, chili powder, and salt. Cook, stirring occasionally, until shallot is softened, about 3 minutes. Stir in ketchup mixture, scraping up any browned bits.
3. Add chicken to skillet. Bring mixture to boil. Reduce heat to medium-low, cover, and simmer for 4 minutes.
4. Flip chicken pieces over. Cover and simmer until chicken registers 165 degrees on instant-read thermometer, 4 to 6 minutes. Turn off heat.
5. Transfer chicken to a large plate. Let cool slightly, then use 2 forks to shred chicken into bite-size pieces. Return shredded chicken to skillet and stir to coat with sauce.
6. Heat chicken over medium heat until warmed through, 1 to 2 minutes. Evenly divide shredded chicken between hamburger buns. Top with pickle chips, if using, and serve.
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