Slow-Cooked BBQ Chicken (+ Quesadilla Recipe)

For the chicken:

• 1 lb. Chicken Breasts (skinless and boneless)
• 2 cups Brine from Bubbies' Kosher Dill Pickles
• 2-3 Bubbies' Kosher Dill Pickles (finely diced)
• 2 Garlic Cloves (minced)
• 1/2 tsp. Black Pepper

For the sauce:

• 2 cups Pureed Tomato Sauce
• 1/4 cup Honey (or Pure Maple Syrup)
• 1/4 cup Apple Cider Vinegar
• 3 tbsp. Worcestershire Sauce
• 2 tbsp. Regular Molasses (not blackstrap)
• 2 tbsp. Liquid Smoke
• 1 tbsp. Chili Powder
• 1 tbsp. Garlic Powder
• 1 tsp. Ground Black Pepper
• Optional 1 tsp. Smoked Paprika
• 1/2 tsp. Sea Salt

For the quesadillas:

• Tortillas
• Halloumi Cheese (Sharp Cheddar, or White Cheddar)
• Zesty Alabama White Sauce or White Queso (for dipping)

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For the sauce:

1. Add all the ingredients together in a food processor to pulse until smooth.
2. Pour into a pot over medium heat to cook for 5-6 minutes, whisking continuously until thoroughly warmed.
3. The sauce is ready to use immediately or can be stored in an airtight container to enhance the flavors overnight.

For the chicken:

1. In either a large resealable bag or airtight container, combine the chicken with the pickle brine, finely diced pickles, minced garlic, and black pepper. Store in the fridge overnight, or for at least 3 hours.
2. When ready to cook, drain the chicken, sprinkle with salt, then add into a large pot or dutch oven. Pour in the BBQ sauce, bring to a boil, cover, then lower heat to a simmer for 1/2 - 2 hours, or until fully cooked. (Another option is to cover the chicken in water, bring to a boil, then simmer until fully cooked. Once cooked, drain the water, and toss the shredded chicken with the BBQ sauce.)
3. Allow the chicken to cool for at least 5-10 minutes, then either shred with two forks or in a stand mixer.
4. Enjoy the slow-cooked BBQ chicken warm however you desire!

For the quesadillas:

1. Heat up olive oil in a large skillet over medium high heat for 1 minute. Add in one tortilla, 2-3 tbsp. cheese, and 2-3 tbsp. BBQ chicken. Cook for 2-4 minutes on each side, or until golden brown and crispy. Serve warm with a zesty white sauce or white queso for added creaminess.

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