This is the second recipe I earmarked from the November issue of Cooking Light (that Beef-Barley Soup was the other one). And like the beef-barley soup, this was a hit.

I followed the recipe pretty closely, except for one change. In the magazine, the recipe calls for skinless, boneless chick thighs. Those are pretty hard to find around here, so I used chicken breasts instead, and it turned out just fine. You start out by mixing ketchup, vinegar, mustard, molasses, spices and the chicken in a saucepan and bringing it to a boil. At first, it looks like there isn’t enough liquid, but keep heating the pan and you’ll be okay. Once the liquid has come to a boil, you lower the heat and simmer until the chicken is done. Then you shred the chicken and serve. It really is that easy. And it tastes good. Sure, it’s not got that long, slow-cooked taste you’ll find at a BBQ joint, but for 30 minutes, you end up with a darn tasty meal.

I served this over brown rice, instead of on rolls. I also doubled everything so we’d have leftovers.