3-4 bonesless chicken breasts
1 1/2 tbsp olive oil
1/2 medium onion, finely diced
1 sprig of thyme
1 tbsp olive oil (not extra virgin, this has a lower smoke point than regular olive oil and is better suited for use in salad or pasta - not BBQ)
2 cloves garlic, minched
5 tbsp ketchup
3 tbsp honey
3 tbsp brown sugar
3 tbsp apple cide vinegar1 tbsp Worchestershire
Salt and freshly cracked black pepper to taste
Finely sliced spring onion for garnishing
1First, set your water bath to 150 degrees fahrenheit.
2Season your chicken breasts with salt and pepper.
3Place the seasoned chicken breasts and time sprig in a vacuum sealable bag.
4Cook in the water bath for 1 hour.
5While the chicken is cooking begin work on the BBQ sauce.
6Heat olive oil in a pan until shimmering.
7Add the onion and saute until translucent.
8Next, add the garlic to the onions and cook until fragarent - about 30-45 seconds.
9Working quickly, stir the ketchup, honey, brown sugar, apple cider vinegar, and Worchestershire sauce into the onion and garlic.
10When fully incorporated season to taste with salt and peper.
11After the chicken breasts are finished cooking remove from the water bath and pat dry on a large cutting board.
12Using a pair of forks shred the chicken into bite sized pieces.
13Combine the shredded chicken and sauce together on the stove and cook for an additional 5-10 minutes on medium-low for the flavour to get to know each other.
14At long last, plate with thinly sliced green onions - this is a perfect all-purpose dish for weeknights and lunches.