Pulled Chicken Recipe
Make Pulled Chicken Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Braising Liquid
Sauce
To Serve
Method
Chicken & Braising Liquid
- 1
- 2
Sear the chicken
Heat a large heavy-bottomed pot (Dutch oven) or deep skillet over medium-high heat. Add 2 tbs olive oil. When shimmering, add the chicken thighs in a single layer (work in batches if necessary). Sear 2–3 minutes per side until golden-brown (they do not need to be cooked through). Transfer seared thighs to a plate and set aside.
- 3
- 4
Deglaze and braising liquid
Pour in 1.5 cups chicken broth and 1/4 cup apple cider vinegar to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Bring the liquid to a simmer.
- 5
Combine and braise
Nestle the seared chicken thighs back into the pot. Cover, reduce heat to low, and simmer gently for 30–35 minutes until the chicken is very tender and easily shreds with two forks. (Alternatively, transfer everything to a slow cooker and cook on low for 3–4 hours or use a pressure cooker at high pressure for 10 minutes with natural release.)
Sauce
- 6
Mix the sauce
While the chicken is simmering, combine 1 cup ketchup, 2 tbs tomato paste, 1/3 cup packed brown sugar, 1 tbs Worcestershire sauce, 2 tsp smoked paprika, 1 tsp chili powder, 1 tsp ground cumin, the remaining 1/2 tsp kosher salt, remaining 1/2 tsp black pepper, and 1/2 tsp red pepper flakes (if using) in a bowl. Whisk until smooth.
- 7
Reduce and thicken (optional)
If you prefer a thicker sauce, pour the mixed sauce into a small saucepan and simmer over medium-low for 6–8 minutes, stirring occasionally, until it reduces and thickens slightly. Remove from heat and set aside. (If pressed for time, you can use the sauce as-is and allow it to thicken later when combined with shredded chicken.)
Finish & To Serve
- 8
Shred the chicken
When the thighs are tender, remove them from the pot to a cutting board or bowl. Use two forks to shred the meat into bite-sized pieces. Skim and discard any large pieces of fat from the braising liquid. Reserve about 1/2 cup of the braising liquid.
- 9
Combine chicken and sauce
Return the shredded chicken to the pot or to a large bowl. Pour the prepared sauce over the shredded chicken and add up to 1/2 cup reserved braising liquid gradually to achieve your desired sauciness. Toss thoroughly over low heat for 3–5 minutes so the chicken absorbs the sauce and everything is hot. Taste and adjust seasoning with additional salt or pepper if needed.
- 10
Toast buns and assemble
Lightly toast 6 hamburger buns (butter optional). Pile 4–5 oz of sauced pulled chicken on the bottom half of each bun, top with about 1/3 cup prepared coleslaw and a few slices of dill pickle, then finish with the top bun.
- 11
Make-ahead and storage notes
Pulled chicken keeps well refrigerated in an airtight container for up to 4 days and freezes for up to 3 months. Reheat gently on the stove over low heat with a splash of water or reserved braising liquid to loosen the sauce. For food-truck service, cook and cool the chicken in batches and reheat to order, keeping sauce warm in a covered pan.
