Pulled Chicken Recipe

Prepare brine

In a large bowl or pot, combine 6 cups cold water with 3 tablespoons kosher salt, 1 tablespoon granulated sugar, 2 bay leaves and 1 teaspoon whole black peppercorns. Stir until salt and sugar dissolve.

Submerge the chicken in the brine, cover and refrigerate for 30 minutes to 2 hours (30 minutes for thin breasts, 1–2 hours for thighs). Do not brine longer than 4 hours for pieces to avoid overly salty meat.

After brining, drain the chicken and pat pieces dry thoroughly with paper towels. Discard the brine.

Sear and build flavor

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add the chicken, skin-side down, in a single layer (work in batches if needed). Sear until the skin is deep golden brown, 4–6 minutes per side. Remove and set aside.

Reduce heat to medium. Add the halved/sliced onion and smashed garlic to the same pot. Cook, stirring occasionally, until softened and lightly browned, 5–7 minutes, scraping up brown bits from the bottom.

Return the seared chicken to the pot nestling it into the onions and garlic. Sprinkle smoked paprika, ground cumin, chili powder and 1 teaspoon freshly ground black pepper evenly over the chicken.

Add liquids and braise

Pour in 1 cup chicken stock, 2 tablespoons apple cider vinegar and 2 tablespoons brown sugar. Bring the liquid to a gentle simmer, then reduce heat to low and cover. Braise gently until the chicken reaches an internal temperature of 175–185°F (79–85°C) and is very tender, about 35–45 minutes depending on piece size.

Carefully transfer the cooked chicken to a large bowl. Using two forks or meat claws, shred the meat, discarding bones and skin (or chop skin and return if desired for crisp texture). Reserve about 3/4 cup of the braising liquid and mix into the shredded chicken to keep it moist.

Finish with sauce

Stir 1 cup barbecue sauce, 2 teaspoons hot sauce (if using) into the reserved braising liquid to thin and flavor the sauce. Return shredded chicken to the pot or a serving pan and toss with the sauce until evenly coated. Taste and season with up to 1 teaspoon salt and additional pepper if needed.

Keep warm on low heat for service, or transfer to a slow cooker on the warm setting for events to hold without drying out.

Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges. Offer additional barbecue sauce on the side.