Pulled Chicken Recipe

Make the quick brine

In a large bowl or container combine chicken broth, water, kosher salt and brown sugar. Stir until salt and sugar dissolve. Submerge the chicken in the brine and refrigerate for 20–30 minutes (this improves moisture — do not brine longer than 1 hour for boneless pieces).

After brining, remove the chicken, discard brine, and pat the pieces very dry with paper towels. Let sit at room temperature 10 minutes while preparing seasoning.

In a small bowl combine smoked paprika, garlic powder, onion powder, ground cumin, black pepper and optional chili powder. Rub the chicken all over with the olive oil, then evenly coat with the dry seasoning mixture, pressing it into the surface.

Sear (optional) and braise on stovetop

Heat a large skillet or Dutch oven over medium-high heat. Add butter and warm until foaming. Add the seasoned chicken and sear 2 minutes per side until lightly browned (this adds flavor but is optional).

Add apple cider vinegar and honey, then pour in the chicken broth (or additional water) so liquid comes about one-third of the way up the sides of the chicken. Reduce heat to low, cover, and simmer gently until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 12–18 minutes depending on thickness.

Shred the chicken

Transfer the cooked chicken to a cutting board. Using two forks or hand mixers, shred the meat into bite-sized pieces. Return shredded chicken to the skillet with the cooking liquid.

If using barbecue sauce, add it now and stir to combine. Simmer uncovered 3–5 minutes to let flavors meld and to thicken slightly. Taste and adjust seasoning with additional salt, pepper or a splash more vinegar or honey as needed.

Stir in chopped parsley, remove from heat, and serve warm. Use for sandwiches, tacos, salads, bowls or as desired.