Pulled Chicken Recipe
Marinated chicken, slowly braised and shredded, served on a brioche bun
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Ingredients
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For the Marinade
For the Pulled Chicken
Method
Marinating the Chicken
- 1
Prepare Marinade
In a large bowl, combine olive oil, apple cider vinegar, minced garlic, paprika, brown sugar, salt, black pepper, and cayenne pepper. Whisk until well blended.
- 2
Marinate Chicken
Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Cooking the Chicken
- 3
Prepare Ingredients
Remove the marinated chicken from the refrigerator. In a large skillet or pot, heat a small amount of olive oil over medium heat. Add sliced onion and sauté until translucent.
- 4
Cook Chicken
Add marinated chicken breasts to the skillet with the sautéed onions. Pour chicken broth over the top and bring to a simmer. Cover and reduce heat to low. Cook for 1.5 to 2 hours, or until chicken is tender and easily shreds.
- 5
Shred Chicken
Once chicken is cooked, remove it from the skillet and place it on a cutting board. Use two forks to shred the chicken into pieces. Return the shredded chicken to the skillet and mix with the onions and broth.
Serving the Pulled Chicken
- 6
Assemble the Sandwich
Toast the brioche buns lightly. Place a generous portion of pulled chicken on the bottom half of each bun. Top with coleslaw if desired, and cover with the top half of the bun.
- 7
Serve
Serve immediately while warm, with additional coleslaw on the side if desired.