Pulled Chicken Recipe
Pound: 16.25 1/2 - pound: 10.25 1/4 - pound: 7.00
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Ingredients
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Chicken & Marinade
Finishing & Serving
Method
Chicken & Marinade
- 1
Prepare the chicken
Pat the chicken dry with paper towels. Trim any excess fat. If pieces are very thick, pound lightly to an even thickness (about 1/2–3/4 inch) so they cook evenly.
- 2
Make the marinade
In a medium bowl whisk together olive oil, apple cider vinegar, chicken broth, brown sugar, smoked paprika, cumin, garlic powder, onion powder, chili powder, kosher salt, and black pepper until the brown sugar is mostly dissolved.
- 3
Marinate (optional)
Place the chicken in a zip-top bag or shallow dish and pour in half of the marinade. Reserve the other half for cooking. Seal and refrigerate for at least 30 minutes or up to 4 hours. (If short on time, proceed immediately.)
- 4
Cook the chicken
Choose one of the following methods: - Stovetop/Skillet: Heat a large heavy skillet over medium-high heat. Add 1 tbs oil (not listed separately) and sear chicken 2–3 minutes per side until golden. Pour reserved marinade and 1/2 cup chicken broth into the pan, reduce heat to low, cover, and simmer 12–18 minutes until internal temperature reaches 165°F (74°C). - Oven: Preheat oven to 375°F (190°C). Place seared or raw marinated chicken in a baking dish, pour reserved marinade and 1/2 cup broth over chicken, cover tightly with foil and bake 20–30 minutes until 165°F. - Slow cooker: Place chicken and marinade in slow cooker, add 1/2 cup broth, cook on low 3–4 hours or high 1.5–2 hours until tender. Adjust times depending on thickness; chicken should be fully cooked and tender.
- 5
Rest
Remove chicken to a cutting board and let rest 5–10 minutes. Reserve cooking liquid for flavor.
- 6
Shred
Using two forks, shred the chicken into bite-sized pieces. Alternatively use a stand mixer with paddle on low speed for 30–60 seconds to shred quickly.
Finishing & Serving
- 7
Moisten and flavor
Place shredded chicken in a skillet over low heat with the reserved cooking liquid. Add 1 tablespoon butter and stir to coat. If using barbecue sauce, add up to 1/2 cup and warm through, stirring to combine. Taste and adjust seasoning with salt and pepper if needed.
- 8
Serve
Serve pulled chicken hot on buns, tortillas, or over rice. Garnish with chopped cilantro and lime wedges if desired.
- 9
Storage
Refrigerate leftovers in an airtight container up to 4 days. Freeze up to 3 months. Reheat gently in a skillet with a splash of water or broth to keep moist.