Pulled Chicken BBQ Prep

I mentioned in a previous post that I am big into meal prepping, especially for lunches. My lunch breaks are on the short side, so if I take the time to cook a meal I usually run out of time to eat it. Dave has lengthier lunch breaks, but he hates cooking so if I haven’t made something for him he typically defaults to fast food (yuck!). So once again the meal prep rides in to save the day.

Dave’s is on a BBQ kick right now (he loves pulled pork), so I figured I could do an easier version and use rotisserie chicken instead of pork. I know rotisserie chickens aren’t the healthiest things on the planet, but the fact they are already fully cooked makes life so much easier, plus they are the perfect texture and consistency to shred.

This recipe makes enough for 12 sandwiches.

2 Small Rotisserie Chickens
1 Bottle of Jack Daniels Spicy Original BBQ Sauce
1 Red Onion
12 Buns

Remove the meat (both white and dark) from the chicken and toss in a large skillet. Slice the onion into small strips and add as much as you like to the chicken. Heat the skillet on medium and pour in the BBQ sauce (I usually do about 1/2-2/3 the bottle, but you might want to use less or more depending on how you like your BBQ). As the skillet and its contents start to warm up, stir well to make sure the chicken is coated. Mash at the chicken to break up larger chunks, and once it is coated and the meat is broken up transfer to storage containers. The BBQ can be kept in the fridge for five days, or up to two weeks in the freezer.

Bon appetit!

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