This easy BBQ Pulled Chicken is a flavorful, quick meal that’s perfect for any weeknight. With tender chicken thighs coated in a sweet and savory BBQ sauce, it’s a dish everyone will love. Plus, you can easily swap in ingredients you have on hand for a customizable, delicious dinner!
Recipe Ingredients:
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons BBQ seasoning
- One 14-ounce bottle BBQ Sauce
- 1/4 cup soy sauce
- 3 tablespoons grated ginger
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 scallions, thinly sliced, plus more for garnish
- 1 head butter lettuce, separated into lettuce cups
- 2 Fresno chiles, thinly sliced
- 1/2 cup store-bought pickled red onions
How To Make BBQ Pulled Chicken?
- Preheat the oven to 425°F (220°C):Season the chicken with BBQ seasoning and place it in a baking dish. Bake for 12 minutes.
- Prepare the sauce:While the chicken is cooking, mix the BBQ sauce, soy sauce, grated ginger, sesame oil, minced garlic, and sliced scallions in a saucepan over medium-high heat. Stir and bring to a simmer, then remove from heat.
- Baste the chicken: After the chicken has baked for 12 minutes, pour the sauce over the chicken and use a brush to thoroughly baste it. Return the chicken to the oven and bake until sticky, dark, and cooked through, for another 12 to 15 minutes.
- Shred the chicken: Transfer the chicken to a cutting board, remove and discard the skin, and shred the meat from the bones. Return the shredded meat to the sauce and toss to combine.
- Serve: Garnish with a few more sliced scallions and serve the pulled chicken alongside the lettuce cups, thinly sliced Fresno chiles, and pickled red onions.
Recipe Tips:
- Use bone-in, skin-on thighs : The skin helps keep the chicken moist and adds extra flavor. For the best result, don’t remove it before baking.
- Baste well during baking : To get that sticky, delicious glaze, make sure to brush the sauce over the chicken halfway through baking.
- Shred the chicken while hot : Shredding the chicken right after it comes out of the oven will make it tender and easy to pull apart.
- Let the chicken sit in the sauce : After shredding, let the chicken sit in the sauce for a few minutes to absorb all the flavor.
- Adjust the heat : Fresno chiles add a mild heat, but you can remove the seeds or use a milder pepper if you prefer less spice.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover BBQ Pulled Chicken cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: If you want to freeze the BBQ Pulled Chicken, let it cool completely, then place it in a freezer-safe container or bag. Freeze for up to 3 months.
- Reheat: Heat the pulled chicken in a skillet over medium heat. Add a little bit of water or BBQ sauce to keep it moist, and cook for about 5-7 minutes, stirring occasionally.
Nutrition Facts
- Calories:734
- Total Fat:46 g
- Saturated Fat:12 g
- Carbohydrates:34 g
- Dietary Fiber:2 g
- Sugar:24 g
- Protein:45 g
- Cholesterol:252 mg
- Sodium:1478 mg
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BBQ Pulled Chicken
Description
This easy BBQ Pulled Chicken is a flavorful, quick meal that’s perfect for any weeknight. With tender chicken thighs coated in a sweet and savory BBQ sauce, it’s a dish everyone will love. Plus, you can easily swap in ingredients you have on hand for a customizable, delicious dinner!
Ingredients
Instructions
- Preheat the oven to 425°F (220°C):Season the chicken with BBQ seasoning and place it in a baking dish. Bake for 12 minutes.
- Prepare the sauce:While the chicken is cooking, mix the BBQ sauce, soy sauce, grated ginger, sesame oil, minced garlic, and sliced scallions in a saucepan over medium-high heat. Stir and bring to a simmer, then remove from heat.
Baste the chicken: After the chicken has baked for 12 minutes, pour the sauce over the chicken and use a brush to thoroughly baste it. Return the chicken to the oven and bake until sticky, dark, and cooked through, for another 12 to 15 minutes. - Shred the chicken: Transfer the chicken to a cutting board, remove and discard the skin, and shred the meat from the bones. Return the shredded meat to the sauce and toss to combine.
- Serve: Garnish with a few more sliced scallions and serve the pulled chicken alongside the lettuce cups, thinly sliced Fresno chiles, and pickled red onions.
Notes
- Use bone-in, skin-on thighs : The skin helps keep the chicken moist and adds extra flavor. For the best result, don’t remove it before baking.
- Baste well during baking : To get that sticky, delicious glaze, make sure to brush the sauce over the chicken halfway through baking.
- Shred the chicken while hot : Shredding the chicken right after it comes out of the oven will make it tender and easy to pull apart.
- Let the chicken sit in the sauce : After shredding, let the chicken sit in the sauce for a few minutes to absorb all the flavor.
- Adjust the heat : Fresno chiles add a mild heat, but you can remove the seeds or use a milder pepper if you prefer less spice.
BBQ Pulled Chicken