Barbecue pulled chicken is a classic American comfort dish that is moist, tender and full of smoky, tangy BBQ flavor. Making pulled chicken at home is easy and rewarding. With just a few simple ingredients and techniques, you can make restaurant-worthy pulled chicken in your own kitchen. This step-by-step guide will teach you everything you need to know to make mouthwatering BBQ pulled chicken from start to finish.
Ingredients Needed
Making delicious pulled chicken begins with gathering the right ingredients:
- Chicken – Boneless, skinless chicken breasts or chicken thighs work best. Chicken thighs have more fat so they stay juicier, but breasts work too.
- BBQ sauce – Use your favorite store-bought or homemade BBQ sauce. Sweet tomato-based sauces pair well with pulled chicken.
- Smoky seasoning – Choose a spice rub or seasoning blend with paprika, chili powder, cumin, garlic and onion for smoky flavor.
- Cooking oil – Use a neutral oil with high smoke point like canola or vegetable oil.
- Chicken stock or broth – Adds moisture and flavor.
- Salt and pepper – For seasoning the raw chicken.
- Onions and garlic – Sauteing these aromatic vegetables adds flavor.
- Buns – Soft brioche buns are ideal for serving pulled chicken sandwiches.
Step-by-Step Instructions
Follow these simple steps for juicy, fall-apart tender pulled chicken every time:
1. Prepare the Chicken
- Rinse the chicken and pat it completely dry with paper towels. Season both sides with salt, pepper and your favorite BBQ seasoning or rub. The spices will add big flavor.
- For even more flavor, you can let the seasoned chicken marinate in the fridge for 30 minutes up to overnight. But this step is optional.
2. Sear the Chicken
- In a large skillet or pot, heat 1-2 tablespoons of oil over medium high heat until shimmering.
- Add the chicken pieces in an even layer without overcrowding them. You may need to work in batches. Sear both sides until browned, about 2-3 minutes per side.
- Browning adds tons of flavor. Take your time with this step.
3. Simmer the Chicken
- Once both sides are browned, add 1 cup of chicken broth and bring it to a gentle simmer.
- Cover and simmer for 15-20 minutes, flipping halfway, until chicken is cooked through and extremely tender.
- For boneless breasts, start checking doneness after 15 minutes. Thighs may need 20 minutes.
4. Shred the Chicken
- Transfer seared chicken to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Discard any bones or excess fat as you shred.
- Add shredded chicken back into the skillet with simmering sauce.
5. Add BBQ Sauce
- Pour 3/4 to 1 cup of prepared BBQ sauce into the skillet and stir to coat chicken.
- Let chicken simmer in sauce for 5-10 minutes so flavors meld.
- If needed, add more broth or water so chicken does not dry out.
6. Serve Immediately or Store
- Serve chicken piled high on buns with extra sauce. Or store cooled chicken and sauce in an airtight container in the fridge up to 4 days.
- Reheat gently before serving again. The flavors improve as it sits!
Helpful Tips for Sensational Pulled Chicken
Take your shredded chicken to the next level with these helpful tips:
- Cook low and slow – Long, slow cooking results in the most tender, fall-apart texture. Be patient.
- Use bone-in chicken – Chicken cooked on the bone has more moisture and flavor. Bones easily pull out after cooking.
- Cook in broth – Poaching in flavorful broth keeps chicken extra juicy.
- Shred by hand – Pulling by hand yields thicker shreds with more visual appeal.
- Toss in sauce – Coating chicken in sauce adds moisture and flavor.
- Mix white + dark meat – Using a combo like breasts + thighs gives best texture.
- Top with slaw – Crunchy creamy coleslaw balances the rich chicken perfectly.
- Customize your sauce – Swap BBQ sauce for buffalo, teriyaki, jerk or Alabama white sauce.
- Let chicken rest before serving – Letting it rest allows juices to redistribute for moister meat.
- Freeze for later – Refrigerate for 4 days or freeze pulled chicken for up to 3 months.
Common Questions
Still have some questions about making your own sensational pulled chicken? Here are answers to some frequently asked questions:
What is the best cut of chicken for pulled chicken?
Boneless chicken breasts and bone-in chicken thighs are ideal. The thighs stay juicier, while the breasts shred into thicker pieces. Mixing white and dark meat gives you the best of both.
What BBQ sauce is best?
Choose any prepared BBQ sauce you love. Sweet, tangy tomato-based sauces pair especially well. Or get creative and use teriyaki, buffalo, honey mustard or Alabama white sauce. Homemade sauce is delicious too.
How long does it take to cook pulled chicken?
Cook boneless chicken breasts for 15-20 minutes, until extremely tender. Bone-in thighs can take up to 30 minutes or more to become fall-apart tender. Cooking time also depends on thickness.
Should you cook the chicken whole or shredded?
Always cook chicken pieces whole, then shred after cooking. Cooking whole helps keep meat juicy and allows flavor to penetrate. Pre-shredded meat dries out.
Can you use a slow cooker or Instant Pot?
Yes! Cook chicken low and slow in a slow cooker with sauce for 6-8 hours on low. Or pressure cook whole breasts or thighs 15 minutes with a natural release for amazing pulled chicken.
How do you reheat leftover pulled chicken?
Gently reheat pulled chicken and sauce in a skillet over medium-low, adding a splash of water or broth to moisten. Or reheat in the microwave just until warmed through, 1-2 minutes.
Conclusion
Barbecue pulled chicken made at home can rival any restaurant or bbq joint with its tender, juicy meat soaked in finger-licking good sauce. The secret lies in slow cooking and properly shredding the chicken. BBQ pulled chicken is a simple, comforting recipe that always satisfies. Experiment with different cuts, seasonings and sauces to make it your own. Serve on brioche buns or over rice for an easy crowd-pleasing dinner or party dish.