Instructions

• Preheat the oven to 300°F.
• Arrange 1 1/2 pounds boneless skinless chicken thighs in a 9-inch square baking dish in a single layer. Pat the chicken dry with paper towels if desired.
• Use a sharp knife to score each thigh by making several shallow slits in the top so the sauce can penetrate.
• In a medium bowl, combine the 7-ounce jar tomato paste, 2/3 cup balsamic vinegar, 3/4 teaspoon sea salt, 1/2 teaspoon black pepper, 3/4 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 tablespoon brown sugar. Whisk thoroughly until the mixture is smooth and pourable.
• Pour the sauce evenly over the chicken, pressing it into the slits and ensuring the thighs are well coated.
• Cover the baking dish tightly with a double layer of aluminum foil.
• Bake for 2 1/2 to 3 hours, until the chicken is very tender and pulls apart easily.
• Remove the dish from the oven, carefully lift off the foil to avoid steam, and let the chicken rest 5 minutes.
• Using two forks, shred the chicken directly in the baking dish and toss it with the sauce to coat. Serve immediately.