Indonesian Shredded Barbecue Chicken

• 2 1/2 pounds boneless skinless chicken thighs
• kosher salt
• freshly ground black pepper
• 3/4 cup honey
• 1/2 cup ketchup good quality
• 1/2 cup low sodium soy sauce
• 2 tablespoons hoisin sauce
• 3 tablespoons fresh ginger finely chopped
• 2 tablespoons lemongrass finely chopped fresh
• 2 teaspoons sriracha sauce

1. Sprinkle the chicken lightly with kosher salt and freshly ground black pepper. Place in the KitchenAid(R) Multi-Cooker.
2. In a bowl, mix the honey, ketchup, soy sauce, hoisin sauce, ginger, lemongrass and Sriracha sauce. Stir well to combine.
3. Pour sauce over the chicken. Cover, and cook 2-3 hours on High or 4-5 hours on Low or until chicken is tender and shreds easily with a fork.
4. Remove the chicken from the sauce and set aside to cool.
5. Increase temperature on KitchenAid(R) Multi-Cooker to simmer and cook sauce for 10-15 minutes, uncovered or until it begins to thicken.
6. Shred the chicken with two forks into bite-size pieces. Return the shredded chicken to the Multi-Cooker and stir to coat with the sauce.
7. Serve on buns for sandwiches, over rice, in wraps and paninis or on pizza.

chicken thighs, kosher salt, freshly ground black pepper, honey, ketchup good quality, soy sauce, hoisin sauce, fresh ginger, fresh, sriracha sauce

Taken from www.yummly.com/recipe/Indonesian-Shredded-Barbecue-Chicken-2098976 (may not work)