Entrée: United States – Pulled Chicken Barbecue

Serving Size: 8

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Total 2 hrs

Ingredients

3 lb / 1.4 kg boneless, skinless chicken thighs
1 tbsp (15 ml) neutral oil (canola or vegetable)
1 tbsp (15 ml) brown sugar
2 tsp (10 ml) kosher salt
1 tsp (5 ml) freshly ground black pepper
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) chili powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 / 2 tsp (2.5 ml) ground cumin
1 / 4 tsp (1.25 ml) cayenne pepper (optional)
1 large yellow onion, thinly sliced
3 garlic cloves, minced
1 cup (240 ml) low-sodium chicken stock
1 1 / 2 cups (360 ml) BBQ sauce, divided
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) Worcestershire sauce
8 sandwich buns, for serving (optional)
Coleslaw and dill pickle chips, for serving (optional)

Instructions

Preheat the oven to 325°F (163°C). Pat the chicken dry with paper towels.
In a small bowl, combine the brown sugar, kosher salt, black pepper, smoked paprika, chili powder, garlic powder, onion powder, ground cumin, and cayenne (if using).
Season the chicken all over with the spice mixture and let it sit at room temperature for 10–15 minutes.
Heat a heavy, oven-safe pot or Dutch oven over medium-high heat and add the neutral oil. Sear the chicken in batches until lightly browned, about 2–3 minutes per side; transfer to a plate.
Reduce heat to medium. Add the sliced onion to the pot and cook, stirring, until softened and lightly golden, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
Stir in the chicken stock, 3/4 cup of the BBQ sauce, apple cider vinegar, and Worcestershire, scraping up any browned bits. Bring to a simmer.
Return the chicken and any accumulated juices to the pot. Cover and transfer to the oven. Braise until the chicken is very tender and shreds easily with two forks, 45–60 minutes.
Transfer the chicken to a cutting board and rest 5 minutes. Skim excess fat from the braising liquid, then simmer the liquid over medium heat until slightly reduced, 5–10 minutes.
Shred the chicken using two forks. Return the shredded chicken to the pot and stir in the remaining 3/4 cup BBQ sauce. Toss to coat and heat through. Adjust seasoning with additional salt or vinegar to taste.
Serve the pulled chicken on buns with coleslaw and pickles. Leftovers keep in an airtight container in the refrigerator up to 4 days; reheat gently with a splash of stock or water.