DTDinner Table

BBQ Pulled Chicken

Source · Prep 15 minutes · Cook 1 hour 45 minutes

Per serving: 440 cal · 40 g protein · 14 g carbs · 22 g fat

servings
  • 3-4 lb boneless skinless chicken thighs (≈1.4 kg) - or a mix of thighs and breasts
  • olive oil - a drizzle
  • 1 large onion (≈150 g) - diced
  • 2 garlic cloves (≈6 g) - or more, minced
  • 2 tsp smoked paprika (≈4 g)
  • 2 tsp salt (≈12 g)
  • black pepper - a few generous grinds
  • 1½ cups barbecue sauce (≈360 g) - store-bought or homemade, plus more for serving

Instructions

  1. Heat the oven to 325°F. Remove the chicken from its packaging and pat it dry.
  2. In a Dutch oven or heavy pot with a lid, heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes, until quite soft. Add the smoked paprika and stir.
  3. Add the chicken one piece at a time, stirring to mix well with the onion. Stir in the salt and a few generous grinds of black pepper.
  4. Pour in the barbecue sauce and bring to a simmer. Turn off the heat.
  5. Cover the pot with a heavy lid and put it in the oven. Bake, covered, for 90 minutes, or until the chicken is extremely tender.
  6. Remove from the oven and use a slotted spoon to transfer the chicken to a large bowl. Use two forks to shred the chicken finely.
  7. While shredding the chicken, put the sauce, uncovered, back on the stove over high heat. Bring to a boil and reduce the liquid to about half its volume.
  8. Pour the thickened sauce over the shredded chicken and stir.
  9. Serve with buns, slaw, avocado, and extra barbecue sauce on the side.

Notes