Spicy Pulled Chicken

pulled chicken

This incredibly flavorful pulled chicken is spicy and tangy, with just a hint of sweetness. It’s amazing on top of shredded cabbage – the combination of the warm, spicy shredded meat and the cool, crunchy cabbage is delightful. Obviously, you could also serve this pulled chicken over rice, or in a bun, but I highly recommend trying shredded cabbage!

Spicy Pulled Chicken
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Primal/Paleo, Gluten-Free
Yield: 4 servings
  1. Preheat the oven to 300 degrees F. Place the chicken thighs in a 9 X 13-inch baking dish. With a sharp knife, cut a few slits in the chicken.
  2. Pour the barbecue sauce over the chicken, coating evenly. Use your hands to make sure the sauce gets inside the slits.
  3. Cover the baking dish tightly with foil and place in the oven. Bake for 4 hours, until very tender. Remove from oven. Carefully remove the foil - hot steam will escape - and allow to cool about 10 minutes, until easier to handle.
  4. Using a knife and a fork, shred the meat (you can shred it in the baking dish). Toss in the sauce. Serve immediately.
Nutrition Per Serving
Calories: 382; Fat: 12g; Carbohydrates: 19g; Sugar: 9g; Sodium: 708mg; Fiber: 2g; Protein: 46g

spicy pulled chicken

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