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BBQ Pulled Chicken

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • Dry Rub:
  • 900 g boneless skinless chicken thighs
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional
  • Homemade BBQ Sauce:
  • 1 cup tomato ketchup
  • ¼ cup apple cider vinegar
  • 3 tablespoons brown sugar packed
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon smoked paprika
  • 4 cloves garlic finely minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon chilli flakes optional
  • ¼ cup water or chicken stock
  • For Cooking:
  • 1 tablespoon neutral oil
  • ½ medium onion finely diced
  • For Serving:
  • 6 brioche or burger buns toasted
  • Classic coleslaw
  • Sliced dill pickles
  • Extra BBQ sauce for drizzling
  • Sliced spring onions
  • Jalapeño slices optional

Instructions
 

  • Mix all dry rub ingredients in a small bowl.
  • Pat chicken thighs completely dry. Season with dry rub on both sides. Press firmly to adhere.
  • Heat oil in a large heavy pot over medium-high heat. Sear chicken 3 to 4 minutes per side until golden. Transfer to a plate.
  • Reduce heat to medium. Cook diced onion in the same pot for 3 to 4 minutes until softened.
  • Add all BBQ sauce ingredients to the pot. Stir until smooth. Taste and adjust balance of sweet, tangy, and smoky.
  • Return seared chicken to the pot. Nestle into the sauce until well coated.
  • Bring to a gentle simmer. Reduce heat to low. Cover and cook for 20 to 25 minutes until chicken is completely tender.
  • Verify internal temperature reaches 74°C (165°F).
  • Remove chicken with tongs. Rest for 5 minutes.
  • Increase heat to medium-high. Simmer sauce uncovered for 5 to 8 minutes until thickened and glossy.
  • Shred chicken with two forks into long rough strands.
  • Return shredded chicken to thickened sauce. Toss until every strand is generously coated. Taste and adjust final seasoning.
  • Toast buns cut-side down until golden.
  • Pile pulled chicken onto toasted buns. Top with coleslaw, pickles, extra BBQ sauce, and spring onions.
  • Serve immediately.

Notes

  • Always use chicken thighs — the fat content keeps the meat juicy and the strands long and flavourful
  • Sear the chicken before simmering — the flavour difference in the final sauce is immediately noticeable
  • Taste and balance the BBQ sauce completely before the chicken goes in
  • Keep the simmer low and gentle — vigorous boiling toughens the meat
  • Reduce the sauce while the chicken rests to restore its glossy, concentrated consistency
  • Shred into long, rough strands of varying sizes — uniform fine shredding produces a paste-like texture
  • Always toast the buns — it takes 90 seconds and makes a substantial structural and textural difference
  • Make extra — pulled chicken reheats better than almost any other chicken dish
  • Keeps in the fridge for up to 4 days and freezes perfectly for up to 3 months
  • For a crowd, keep warm in a slow cooker on the warm setting for up to several hours