Description
A tender, smoky shredded chicken recipe using maple smoke flavoring and vegan Worcestershire for bold, halal-friendly flavor. Slow-roasted and brined in 1h 15m, serving 6-8.
Ingredients
2 boneless, skinless chicken breasts (5-6 oz each)
1 cup low-sodium vegetable broth
2 tbsp light maple syrup
1 tbsp vegan Worcestershire (molasses and tamarind based)
3 cloves garlic (minced or 1 tsp granulated)
salt and pepper to taste
Instructions
Combine vegetable broth, maple syrup, and garlic in a large bowl
Submerge chicken breasts in the brine and refrigerate for 2-4 hours
Rub chicken with salt and pepper; drain the brine
Preheat oven to 300°F (150°C)
Place chicken in a greased baking dish with 1/4 cup of the brine
Cover with aluminum foil and bake for 45 minutes
Let the chicken rest for 10 minutes until tender
Shred using two forks; mix in remaining brine glaze
Serve warm on toasted buns or over coleslaw
Notes
For extra tenderness, use chicken breasts instead of thighs. Ensure brining minimum 2 hours for moisture and flavor. Reserve extra brine for future use as a basting sauce. Verify vegan Worcestershire is alcohol-free. Avoid cutting rest time to prevent dryness. Check internal temperature at 155°F to prevent overcooking.
- Prep Time: 20
- Cook Time: 45
- Category: Lunch & Dinner
- Method: Slow Roasting
- Cuisine: American