BBQ Pulled Chicken
This BBQ Pulled Chicken is bursting with smoky, tangy flavors and tender meat, perfect for sandwiches or casual gatherings.
Equipment
- Large Skillet
- Dutch Oven
- Forks
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup BBQ sauce ensure no alcohol content
- 1 tablespoon olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- salt and pepper to taste
- buns for serving
- coleslaw for topping (optional)
Instructions
Step 1: Prepare the Chicken and Aromatics
- Pat the chicken thighs dry with paper towels to help the seasoning adhere better and promote even cooking. Heat olive oil over medium heat in a large skillet or Dutch oven. Add finely chopped onion and sauté for about 5 minutes until softened and translucent. Add minced garlic and cook for another minute.
Step 2: Season and Brown the Chicken
- Sprinkle smoked paprika, cumin, salt, and pepper evenly over the chicken thighs. Place them in the skillet with onions and garlic, browning on each side for about 4-5 minutes to develop a slight crust.
Step 3: Simmer in BBQ Sauce
- Pour BBQ sauce over the browned chicken thighs, coating them well. Reduce heat to low, cover, and simmer gently for 25-30 minutes until chicken is tender and flavorful.
Step 4: Shred the Chicken
- Remove chicken thighs from the sauce and shred using two forks or hands. Return shredded chicken to the skillet, mixing thoroughly with BBQ sauce and cooked onions.
Step 5: Assemble and Serve
- Serve BBQ Pulled Chicken piled high on fresh buns. Add coleslaw on top if desired for a refreshing crunch and creamy contrast.
Notes
- Use chicken breasts if preferred, but watch cooking time as they dry out faster than thighs.
- Browning the chicken before simmering adds important flavor and texture.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- For a lower-carb option, serve in lettuce wraps instead of buns.
- Try seasonal variations like adding grilled corn in summer or smoked chili powder in winter for extra warmth.