BARBECUE PULLED CHICKEN
Almost nothing beats a barbecue pulled pork sandwich, but this faster and leaner spin, which is made with roasted chicken thighs and breasts and a quick barbecue sauce, is a delicious alternative that only tastes like it took all day to cook. Serve on buns with a vinegary slaw and ranch or buttermilk dressing, if you like. For a smokier flavor, use a combination of sweet and smoked paprika. Like most barbecue recipes, this is even better reheated the next day.
Provided by Lidey Heuck
Categories dinner, barbecues, poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.
- Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.
- Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.
- Remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.
- If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.
EASY BBQ PULLED CHICKEN
The only thing as tasty as tender and tangy BBQ pulled pork sandwiches? BBQ pulled chicken sandwiches.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Combine chicken and barbecue sauce in microwaveable bowl; cover with waxed paper.
- Microwave on HIGH 2 min. or until heated through; stir.
- Fill buns with chicken mixture.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 810 mg, Carbohydrate 36 g, Fiber 1 g, Sugar 16 g, Protein 18 g
SLOW COOKER PULLED CHICKEN
Try this slow cooked smoky chicken as an easy alternative to pulled pork. It's best served in a bun or with rice, and makes a simple dish for a family meal
Provided by Cassie Best
Categories Dinner, Main course
Time 6h20m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
- Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.
Nutrition Facts : Calories 398 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.7 milligram of sodium
EASY PULLED CHICKEN BARBECUE SANDWICHES
This is not really a recipe, it is more of an idea. BUT, it is easy and you do no cooking at all ! In the USA, Rotisserie Chickens are available at most large supermarkets and at restaurants like Boston Market. If you can't get one you can slow cook boneless chicken breasts until they can be pulled apart. Number of servings depends on the size of the chicken and size of sandwiches.
Provided by John W Wenzelburger
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Remove the skin and pull the meat off the bones, then pull apart the chunks of meat discarding any hard over cooked parts.
- The meat should look like pulled pork.
- If you are not serving within 30 minutes, refrigerate.
- When ready to serve, put enough meat for one sandwich in a small microwave proof bowl.
- Make up one bowl for each sandwich you are making.
- Heat the meat in the microwave until it reaches serving temperature.
- Heating can be done before putting meat in the bowls if you are making more then a few sandwiches.
- Serve each person a bowl of meat and a bun.
- Each person can then pick their own favorite BBQ sauce or mix a (sand) witches brew of different sauces with their meat and then spoon onto their bun.
SLOW-COOKER BBQ PULLED CHICKEN, 4 WAYS RECIPE BY TASTY
Here's what you need: chicken breasts, burger buns, ketchup, apple cider vinegar, dark brown sugar, salt, pepper, paprika, cayenne powder, garlic powder, worcestershire sauce, mayonnaise, apple cider vinegar, sugar, salt, pepper, green cabbage, red cabbage, shredded carrot
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Place the chicken breasts in the bottom of the slow cooker.
- Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
- Cover, and cook on high for 3 hours or on low for 6 hours.
- In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
- Shred the chicken breasts with 2 forks in the slow cooker.
- Serve on a burger bun with slaw.
- Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac 'n' cheese.
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 88 grams, Fat 30 grams, Fiber 6 grams, Protein 44 grams, Sugar 34 grams
PULLED CHICKEN
Remake a street-food favourite, pulled pork, with juicy chicken thighs to cut the calories for a healthy taco filling
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue sauce, 100ml water and half the onion. Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs. Cover tightly with foil and bake for 1 hr, then uncover, increase the oven to 200C/180C fan/gas 6 and bake for another 20 mins.
- Meanwhile, mix the remaining onion with the lime juice and some salt, and set aside while the chicken cooks. Mix all the beans in a saucepan with 100ml water and heat, ready to serve.
- When the chicken is really tender, use two forks to shred the meat into the sauce (discard the bones). Keep covered with the foil while you heat the beans for 5-10 mins until piping hot and not too wet, and warm the tacos following pack instructions. Stir the avocado and coriander leaves into the lime-onion mixture.
- Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime wedges to squeeze over, if you like. Top with a spoonful of the avocado salsa.
Nutrition Facts : Calories 353 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 29 grams protein, Sodium 1.2 milligram of sodium
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- Preheat your oven to 300 degrees F. Place the chicken thighs in a square 8-inch baking dish. Make a few slits in the chicken with a sharp knife.
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- Place chicken breasts in a large, shallow pot, and season with salt and pepper. Fill the pot with water until the chicken is just covered.
- Heat pot over medium-high heat, cover, and bring to a boil. When the water is boiling, reduce to a simmer, and cook for 8 to 12 minutes. After 8 minutes is up, check each chicken breast with an instant thermometer to check for doneness. When the chicken reaches an internal temperature of 165 F, it is done.
- When the chicken is cooked, remove it from the water and transfer to a cutting board or shallow bowl. Cool, then shred using forks, your hands, or a stand mixer.
- When the chicken is shredded, return to a bowl, and add in garlic powder and paprika. Stir well, and use chicken in soup, tacos, or sandwiches.
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- Cut a few slices across each of the chicken breasts about ¼ inch deep. Place the chicken on a baking tray. Set aside.
- Place the rest of the ingredients in a large bowl, preferably one with a pour spout, and mix well to combine.
- Pour the sauce evenly over the chicken breasts being sure to get some down into the cuts. There is a lot of sauce, but use it all!
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