Tastenexa
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American
BBQ Pulled Chicken
45 min total10 prep35 cook4 servings450 cal
ClassicFlexitarian
Chicken thighs braised low and slow until they shred with a fork, then tossed in a tangy, smoky barbecue sauce and piled onto toasted buns. A one-pot dinner that's mostly hands-off and always a crowd favorite.
Ingredients
meat
- 700 gchicken thighs
pantry
- 240 mlBBQ sauce
- 200 mlchicken broth
- 1 tbspapple cider vinegar
- 1 tspsmoked paprika
- 1 tbspoil
- 0.5 tspsalt
produce
- 1onion
bakery
- 4burger buns
Steps
- Pat the chicken thighs dry and season both sides with the smoked paprika and salt. Thinly slice the onion.
- Heat the oil in a large pot over medium-high heat. Brown the chicken thighs for 3–4 minutes per side until golden, then remove to a plate.
- Add the onion to the same pot and cook for 4–5 minutes, stirring occasionally, until softened.
- Return the chicken to the pot along with the chicken broth. Bring to a simmer, cover, and cook for 20–25 minutes, until the chicken is very tender and shreds easily with a fork.
- Transfer the chicken to a cutting board or large bowl and shred it with two forks while still warm, discarding any large pieces of fat.
- Return the shredded chicken to the pot with the cooking liquid and onions. Stir in the BBQ sauce and simmer uncovered for 5 minutes, stirring occasionally, until the sauce clings to the chicken.
- Take the pot off the heat and stir in the apple cider vinegar. Taste and adjust salt or BBQ sauce as needed.
- Toast the burger buns lightly, then pile the pulled chicken generously onto each bun and serve immediately.
Tips
- Browning the chicken thighs before braising builds a deeper flavor base than simmering them raw.
- Keep the braise at a gentle simmer, not a rolling boil, so the chicken stays tender instead of turning stringy.
- Shred the chicken while it's still warm — it pulls apart much more easily than once it cools.
- Add the vinegar at the end, off the heat, to keep its bright acidity from cooking off.
