1/2 Lb Pulled Chicken With Buns Recipe
Make 1/2 Lb Pulled Chicken With Buns Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pulled Chicken
Sauce (for tossing)
Buns & Toppings
Method
Pulled Chicken
Season
Pat the 1/2 lb chicken thighs dry with paper towels. Season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder.
Sear
Heat 1 tablespoon olive oil in a skillet over medium-high heat. When hot, add the seasoned chicken and sear 2 minutes per side until lightly browned (you do not need to fully cook through).
Braise
Reduce heat to medium-low. Add 1 cup chicken broth (or water), 1 tablespoon apple cider vinegar, 1/2 tablespoon light brown sugar and 1/2 teaspoon optional hot sauce to the pan. Bring to a gentle simmer, cover, and cook for 12–15 minutes until the chicken reaches 165°F (74°C).
Shred
Transfer the cooked chicken to a cutting board or bowl and let rest 3 minutes. Using two forks (or shredding with hands), pull the chicken into bite-sized shreds.
Sauce (for tossing)
While the chicken rests, whisk together 3 tablespoons ketchup, 1 1/2 tablespoons BBQ sauce, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon honey (or maple syrup) and 1/8 teaspoon red pepper flakes in a small bowl until smooth.
Return the shredded chicken to the warm skillet over low heat. Pour the prepared sauce over the shredded chicken and toss thoroughly to coat. Cook 2–3 minutes more, stirring, until the sauce is warmed and clings to the meat. Taste and adjust salt, pepper, or a splash more vinegar or BBQ sauce as desired.
Buns & Toppings
Build the sandwiches: pile an even portion of the sauced pulled chicken onto the bottom halves of the buns (about 1/4 lb chicken per bun if making two). Top with 1/4 cup coleslaw (use half of the 1/2 cup), 2 pickle slices per bun, and a sprinkle of chopped cilantro or parsley if using. Cap with top bun.
Serve immediately while warm. Leftover pulled chicken keeps in an airtight container in the fridge for up to 3 days; reheat gently in a skillet with a splash of water or broth to loosen the sauce.