BBQ pulled chicken – shredded chicken in barbecue sauce Recipe
BBQ pulled chicken is tender pieces of chicken slowly braised in a smoky barbecue sauce until the meat can easily be “pulled” apart with a fork. In the US it’s often served in a bun like a burger, or on a plate with salad and potatoes. It’s a great alternative to pork pulled pork – lighter, but still very aromatic and perfect for larger gatherings.
This BBQ pulled chicken gives you all the rich, smoky flavour of classic pulled pork but with lighter chicken meat and a simple stovetop method. It’s easy to scale up for a crowd and can be served in many different ways, from burgers to tacos.
Chef's tips
Use good-quality barbecue sauce as it’s the base of the flavour – you can mix a sweeter and a smokier one to get a balanced taste. Don’t rush the simmering stage: the longer, gentle cooking is what makes the chicken so tender that it shreds effortlessly.
How to serve
Pile the pulled chicken into toasted brioche buns with coleslaw, serve over baked potatoes with a spoonful of sour cream, or use it as a topping for loaded nachos. It also works well in meal-prep bowls with rice, beans and crunchy salad.
Ingredients
- boneless skinless chicken thighs - 900 g
- rapeseed oil - 20 ml
- onion diced - 100 g
- garlic chopped - 8 g
- barbecue sauce - 250 g
- tomato passata - 200 g
- apple cider vinegar - 20 ml
- brown sugar - 20 g
- smoked paprika, ground - 4 g
- chili powder, ground - 1 g
- salt - 5 g
- water - 100 ml
Preparation
- Finely dice the onion and chop the garlic. Trim any excess fat and remaining bones from the chicken and pat it dry with paper towels.
- Heat the oil in a large pot or deep pan with a lid. Add the onion and fry for 3–4 minutes over medium heat, until softened and slightly translucent.
- Add the garlic and fry for 1 more minute, stirring so it doesn’t burn.
- Place the chicken pieces in the pot, season lightly with salt and sear on both sides for 2–3 minutes, until lightly browned.
- In a bowl, mix together the barbecue sauce, passata, vinegar, sugar, smoked paprika, chili, salt and water. Pour the mixture into the pot over the chicken.
- Bring the sauce to a boil, then reduce the heat to low, cover the pot and simmer for 40–50 minutes. Turn the chicken pieces from time to time and check that the sauce isn’t catching on the bottom – if needed, add a splash of water.
- After this time the meat should be very tender – check with a fork if it falls apart easily. Transfer the chicken to a board and use two forks to pull it into thin shreds.
- Return the shredded meat to the pot with the sauce and mix thoroughly so every piece is coated. Cook for another 5–10 minutes uncovered, until the sauce thickens slightly and clings to the meat.
- Taste and adjust the seasoning with salt, a little more vinegar (if you want it tangier) or sugar (if you prefer it sweeter). Serve hot.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat gently in a pot over low heat, adding a splash of water if the sauce has thickened too much.
I like to make a big batch of this pulled chicken at the weekend and freeze portions for quick weeknight dinners. It’s a real lifesaver when you need something comforting and satisfying without much last-minute cooking.
