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Pulled Chicken Barbeque Recipe

Name: Silver Spring House Restaurants Pulled Chicken Barbeque Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: American
Ingredients: 1.25 kg boneless skinless chicken thighs; 1.5 tbs kosher salt; 1 tsp black pepper; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 2 tbs olive oil; 1 cup chicken broth (or water); 2 tbs apple cider vinegar; 1 cup ketchup; 3 tbs brown sugar (packed); 2 tbs apple cider vinegar; 1 tbs molasses; 1 tsp Worcestershire sauce; 1 tsp smoked paprika; 2 cloves garlic, minced (about 2 cloves); 1 tsp yellow mustard; 1 tsp hot sauce (optional); 0.5 tsp salt; 0.25 tsp black pepper; 8 each hamburger buns (split); 2 cups coleslaw (optional); 2 tbs butter (softened, optional for toasting buns); 2 tsp fresh parsley (chopped, optional garnish)

Inspired by Silver Spring House Restaurant

Time2h

Serves8

Make Pulled Chicken Barbeque Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pulled Chicken

2 3/4 lb (1.25 kg) boneless skinless chicken thighs

1 1/2 tbs kosher salt

1 tsp black pepper

2 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

2 tbs olive oil

1 cup chicken broth (or water)

2 tbs Apple cider vinegar

Barbecue Sauce

1 cup Ketchup

3 tbs brown sugar (packed)

2 tbs Apple cider vinegar

1 tbs molasses

1 tsp Original Worcestershire Sauce

1 tsp Smoked paprika

2 cloves garlic, minced (about 2 cloves)

1 tsp yellow mustard

1 tsp hot sauce (optional)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

To Serve

8 each hamburger buns (split)

2 cups coleslaw (optional)

2 tbs butter (softened, optional for toasting buns)

2 tsp fresh parsley (chopped, optional garnish)

Method

Pulled Chicken

Prepare and season chicken

Pat the chicken thighs dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub the olive oil over the thighs, then evenly coat both sides with the spice mixture.

Sear (optional)

Heat a large heavy-bottomed skillet over medium-high heat. When hot, add a drizzle of oil and sear the thighs 2 minutes per side until lightly browned (this adds flavor but can be skipped if short on time).

Cook until tender

Transfer the seared thighs to a slow cooker, Dutch oven, or an oven-safe pot. Pour in the chicken broth and apple cider vinegar. If using a slow cooker: cook on low for 4–5 hours or high for 2–3 hours, until the chicken shreds easily. If using the oven: cover and bake at 160°C (325°F) for 1.5–2 hours until very tender. If using stovetop: simmer gently, covered, for 1.5–2 hours.

Shred the chicken

Remove the cooked thighs to a cutting board. Use two forks to shred into bite-sized pieces. Reserve 1/4 cup of the cooking liquid and discard the rest or skim off fat if necessary. Return shredded chicken to the pot or to a bowl and toss with the reserved cooking liquid to keep moist.

Barbecue Sauce

Make the sauce

In a medium saucepan over medium heat combine ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, smoked paprika, minced garlic, yellow mustard, hot sauce (if using), salt, and black pepper. Whisk to combine.

Simmer and adjust

Bring the sauce to a gentle simmer, then reduce heat to low and cook, stirring occasionally, for 8–12 minutes until slightly thickened and glossy. Taste and adjust seasoning: add a pinch more salt, a splash more vinegar for brightness, or more sugar for sweetness if desired. Remove from heat.

Combine sauce and chicken

Add about 3/4 to 1 cup of the warm barbecue sauce to the shredded chicken and toss to coat. Reserve additional sauce for serving. If the mixture seems dry, add more sauce or a tablespoon or two of the reserved cooking liquid until the desired moistness is reached. Keep warm until serving.

To Serve

Toast buns (optional)

If toasting buns, spread softened butter on cut sides and toast in a skillet over medium heat 1–2 minutes until golden, or place under a broiler for 1 minute watching closely.

Assemble sandwiches

Pile 1/3 to 1/2 cup (adjust to preference) of the pulled barbecue chicken onto the bottom of each bun. Top with a spoonful of extra barbecue sauce and a scoop of coleslaw if using. Garnish with chopped parsley if desired and cap with the top bun.

Serve

Serve immediately with extra sauce on the side and optional sides such as pickles, fries, or potato salad.