Pulled Chicken

Pulled Chicken

Delicious, succulent pulled chicken, smothered in a tangy barbecue sauce and cooked in a slow oven for several hours. While chicken breast would make for a leaner dish, boneless skinless chicken thighs are juicier and so more suitable for slow cooking.

Pulled Chicken
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Entree, Gluten-Free
Yield: 4 servings
Ingredients
  • 1 lb. boneless, skinless chicken thighs
  • 1 cup good barbecue sauce - homemade or store-bought
Instructions
  1. Preheat oven to 300 degrees F. Place the chicken in a square 8-inch baking dish. Make a few slits in the chicken.
  2. Pour the barbecue sauce over the chicken, coating evenly. Use your hands to make sure sauce not just covers the chicken, but also gets inside the slits.
  3. Cover the baking dish tightly with foil and place in the oven. It will start to smell amazing after about 2 hours, but cook it for the full 4 hours, until very tender.
  4. Remove from oven. Carefully remove the foil - hot steam will escape - and allow to cool about 10 minutes, until easier to handle.
  5. See how gorgeous the chicken looks when it emerges from the oven! Pulled Chicken Recipe
  6. Using a knife and a fork, shred the meat while still in the baking dish, and toss in the sauce.
  7. Serve on hamburger buns (gluten free if needed), topped with your choice of toppings, on cooked rice, on cauliflower rice or on shredded cabbage.
Notes
Pressed for time one afternoon, with only two hours until dinner, I baked the chicken at 400 degrees F, covered, for 2 hours. The result was delicious and moist - only slightly less so than when baked for 4 hours in a 300-degree oven.
Nutrition Per Serving
Calories: 232; Fat: 6g; Carbohydrates: 25g; Sugar: 19g; Sodium: 922mg; Fiber: 1g; Protein: 21g

 
Pulled Chicken

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