Pulled Chicken Recipe

Prepare brine

In a large pot or bowl, combine 6 cups water, 2 tablespoons kosher salt, 1 tablespoon sugar, 1 teaspoon whole peppercorns and 1 bay leaf. Stir until salt and sugar dissolve. Chill briefly if needed until cool (brine must be cold before adding chicken).

Brine chicken

Place 6 bone-in, skin-on chicken thighs in the cold brine, fully submerged. Cover and refrigerate for 30 minutes to 2 hours (30 minutes for a light brine, up to 2 hours for more flavor). Do not over-brine or meat may become too salty and mealy.

Preheat and season

Preheat oven to 325°F (160°C) if using oven method, or set slow cooker to low if using slow-cooker method. Remove thighs from brine and pat very dry with paper towels. Rub 1 tablespoon olive oil over the thighs. Mix smoked paprika, ground cumin, garlic powder, onion powder, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper in a small bowl and rub evenly over the thighs.

Sear (optional)

For deeper flavor, heat a large ovenproof skillet or sauté pan over medium-high heat. Add a drizzle of oil if needed and sear thighs skin-side down until golden brown, 3–4 minutes. Flip and brown the other side 1–2 minutes. This step is optional but adds color and flavor.

Cook until tender

Choose one: Oven method — place seared thighs (or unseared if skipped) in a baking dish, add 1 cup chicken broth to the dish, cover tightly with foil and bake at 325°F (160°C) for 1 hour to 1 hour 15 minutes until meat registers 175–185°F (79–85°C) and is falling-off-the-bone tender. Slow cooker method — place thighs in slow cooker, pour 1 cup chicken broth over them, cover and cook on low for 4–5 hours until very tender. Instant Pot/pressure cooker method — place thighs and broth in the pot, seal and cook on high pressure for 12 minutes, then allow a 10-minute natural release followed by quick release.

Prepare sauce

While chicken cooks, combine 1 cup barbecue sauce, 2 tablespoons apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon brown sugar (optional) and 1 teaspoon hot sauce (optional) in a bowl and whisk until smooth. Taste and adjust acidity or sweetness to preference.

Shred and blend with sauce

When chicken is done and cool enough to handle, remove skin (optional) and discard bones. Using two forks or meat claws, shred the meat directly in the baking dish or slow cooker to catch juices. Pour the prepared sauce over the shredded chicken and add any accumulated cooking juices (strain off excess fat first). Stir gently until the chicken is evenly coated. If mixture seems dry, add up to 1/4 cup additional chicken broth. Warm everything together in oven (350°F/175°C for 10 minutes) or on low in slow cooker for 20–30 minutes to meld flavors.

Finish and serve

Taste and adjust seasoning with salt, pepper, vinegar or hot sauce. Sprinkle chopped cilantro over the pulled chicken if using. Serve hot on soft sandwich rolls or tortillas with lime wedges on the side for brightening. Leftovers keep well refrigerated in an airtight container for 3–4 days or frozen up to 3 months.