• 500g Glenmór Chicken
  • BBQ Sauce
  • Apple Cider Vinegar
  • Butter
  • Salt
  • Pepper
  • Brown sugar


  1. Lightly salt and pepper the chicken – if using breast cut into even slices.
  2. In a bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar and water.
  3. In a large skillet, melt butter and lightly brown the chicken.
  4. Pour sauce over the chicken and bring to a simmer. Turn heat down to keep the sauce at just a simmer and cover. Cook for 5 minutes, flip the chicken breasts, and continue to cook, covered, until they are cooked through. If at any time the sauce begins to get too thick, add just a bit more water to the pan. This also works well in a slow cooker.
  5. Transfer the chicken to a cutting board and let it rest for 5 to 10 minutes before shredding with two forks.
  6. Return the shredded chicken to the sauce, toss to coat, and enjoy!