Pulled Chicken Plate Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Pat chicken thighs dry with paper towels. This helps the spice rub adhere and encourages better flavor.

Make the spice rub

In a small bowl combine smoked paprika, ground cumin, onion powder, garlic powder, brown sugar, kosher salt, black pepper and red pepper flakes. Mix thoroughly.

Rub the chicken: Drizzle 1 tablespoon olive oil over the chicken thighs and rub to coat. Sprinkle the spice blend evenly over all pieces, massaging it into the skin and under any loose skin where possible.

Sear (optional for extra color): Heat a large ovenproof skillet or Dutch oven over medium-high heat. When hot, add the thighs skin-side down and sear until golden brown, about 4 minutes. Flip and brown the other side 2 minutes. Remove briefly to a plate.

Assemble for braising: Add the sliced onion and smashed garlic to the bottom of the Dutch oven or skillet. Return the chicken on top of the aromatics, skin-side up. Pour in chicken stock and water until liquid comes about halfway up the sides of the chicken but does not cover the skin. Add apple cider vinegar.

Braise: Cover tightly with a lid or foil and transfer to the preheated oven. Braise for 1 hour 15 minutes to 1 hour 30 minutes, until the chicken is very tender and falls off the bone easily (internal temp will be ~190–200°F if measured).

Remove and cool slightly: Carefully remove the pot from oven. Transfer chicken to a large bowl or cutting board using tongs. Let rest 5–10 minutes until cool enough to handle but still warm.

Reserve braising liquid: Pour the braising liquid through a fine-mesh strainer into a measuring cup or bowl, pressing on solids to extract flavor. Discard solids or reserve a few onion pieces for mixing into the chicken. Skim off excess fat from the top if desired; you should retain about 1/2 to 1 cup of flavorful liquid.

Shred: Using two forks or clean hands, remove skin and bones, and shred the chicken into bite-sized pieces. Place shredded meat into the bowl with reserved juices.

Mix with sauce: Add 3/4 cup barbecue sauce, lemon/lime juice, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper to the shredded chicken. Toss well. If mixture seems dry, add up to 1/2 cup of the reserved braising liquid until desired moistness and sauciness is reached. Taste and adjust seasoning or more barbecue sauce to preference.

Warm through (optional): If needed, return the shredded chicken to the skillet over low heat and warm for 3–5 minutes, stirring, until sauce is absorbed and everything is heated through.

Assemble plates: Divide the steamed rice or mashed potatoes and mixed greens or slaw among four plates (or as servings require). Pile 3/4 to 1 cup of pulled chicken per serving atop the starch or beside the greens.

Garnish: Sprinkle chopped cilantro, toasted sesame seeds or chopped green onions, and add pickled red onion if using. Serve extra barbecue sauce on the side.

Serve: Offer warm cornbread or dinner rolls alongside. Serve immediately.