Little Joe® Pulled Chicken Recipe

Prep and Season

Pat chicken thighs dry with paper towels. In a small bowl combine smoked paprika, onion powder, kosher salt and black pepper. Rub the spice mix evenly over both sides of the chicken thighs.

Sear (optional but recommended)

Heat olive oil in a large skillet over medium-high heat. When shimmering, add chicken thighs and sear 2 minutes per side until browned (they will not be cooked through). Remove chicken and set aside.

Braise

Reduce heat to medium, add the quartered onion and smashed garlic to the skillet and sauté 1–2 minutes until fragrant. Pour in the chicken broth and scrape any browned bits from the pan. Return the seared chicken to the skillet, cover, and simmer gently for 18–22 minutes until internal temperature reaches 165°F (74°C) and meat is very tender.

Shred and Sauce

Transfer chicken to a cutting board and let rest 3 minutes. Using two forks or meat claws, shred the chicken finely. Return shredded chicken to the skillet with any remaining braising liquid. Stir in 1/2 cup BBQ sauce (or adjust to taste) and cook over low heat 2–3 minutes until sauce is warmed through and coats the chicken. Taste and adjust seasoning.

If using a thicker sauce, warm in a small saucepan over low heat for 1–2 minutes and thin with 1–2 tablespoons water if needed to reach a saucy but not runny consistency. Use about 1/2 cup total when mixing with the shredded chicken.

Toast Bread and Butter

Spread softened butter evenly on both slices of bread. Toast in a skillet over medium heat (butter-side down) or in a toaster oven until golden and slightly crisp, about 2–3 minutes per side in a skillet or 4–6 minutes in a toaster oven. Keep warm.

Prepare Mayo

If desired, thin the mayonnaise with a teaspoon of water for a spreadable consistency. Spread the mayonnaise evenly on one side of each toasted bread slice.

Season tomato slices lightly with a pinch of salt and a small grind of black pepper. Place 1–2 lettuce leaves on one toasted slice over the mayo, then arrange the seasoned tomato slices on top of the lettuce.

Mound approximately half of the sauced pulled chicken (about 3/4 cup) onto the prepared toast over the tomato and lettuce. Add optional pickle slices and a sprinkle of chopped parsley if using. Place the second slice of toast mayo-side down on top, press gently, and cut in half if desired.

Serve immediately while warm with extra BBQ sauce on the side.