Delicious, succulent pulled chicken is smothered in a tasty homemade barbecue sauce and cooked in the oven until wonderfully tender.
It's great on its own, in a bun or a sandwich, or as a tasty filling for a lettuce wrap.
There's something about slowly cooked meat. It's true for beef (see this pot roast recipe), pork (boneless pork roast), and it's also true for chicken.
Add some bbq sauce, and you're in for a real treat. The homemade barbecue sauce I use here is delicious and very easy to make, but you can obviously use any sauce that you like.
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Ingredients
You'll only need a few simple ingredients to make this tasty chicken recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Fresh chicken: I use boneless skinless chicken thighs in this recipe. I don't recommend using chicken breast. It's too dry.
For the homemade bbq sauce: Tomato paste, balsamic vinegar, salt and pepper, garlic powder, smoked paprika, and a sweetener.
Instructions
Making pulled chicken is easy! The detailed instructions are listed in the recipe card below. Here are the basic steps:
You start by placing the chicken thighs in a baking dish.
Next, you add some bbq sauce. Make sure it covers the chicken pieces.
Cover the pan in foil and bake the chicken in a 300°F oven for 3-4 hours.
Once done cooking, shred the meat with two forks or a spatula (as shown in the video below) and mix it well with the bbq sauce.
Expert tips
How long to cook the chicken:
I usually bake this dish for three hours. Baking for four hours works well to make the chicken exceptionally tender. But if you bake for so long, the barbecue sauce sometimes reduces too much despite the foil.
In fact, pressed for time one afternoon, with only two hours until dinner, I baked the chicken at 400°F, covered, for 2 hours. The result was delicious and moist - so this is definitely an option if you're in a rush.
Easy cleanup tips:
One important tip I have for you is to line the bottom and sides of the baking dish with foil.
The barbecue sauce gets beautifully caramelized as the dish slowly bakes, which makes for a very tasty dinner, but also for a tough cleanup job later on.
However, if you prefer not to use foil when cooking, what I usually do is allow the Pyrex baking dish to cool a little (so it doesn't explode), then fill it to the brim with very hot, soapy water.
I let it soak overnight, on a dishtowel on the counter (never put a hot Pyrex dish directly on a cold counter!). The next morning, cleanup is a breeze.
Frequently asked questions
I think it is. Pulled pork is amazing! But the first time I made this recipe, I had boneless skinless chicken thighs in the fridge. So I decided to make pulled chicken instead. I honestly think it's just as good!
I don't recommend using chicken breast in this recipe. It's too lean and will dry out during the long cooking time. Use that to make a baked chicken breast.
Chicken thighs are fattier and juicier. They're far more suitable for slow cooking. And they are way more delicious!
Yes. It's best to portion it out, place it in freezer-safe containers, then freeze it. You can thaw it in the fridge, then reheat it in the microwave in a covered microwave-safe dish.
Serving suggestions
I like to serve this saucy dish on cloud bread, 90-second bread, or thick slices of almond flour bread.
It's also good on a bed of cauliflower rice, microwave spaghetti squash, or shredded lettuce.
A tasty yet a bit messy option is to use it as a filling for lettuce sandwiches. I like to add pickled red onions - so good.
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. It's best to reheat them very gently so as not to dry them out. Reheat them in the microwave, covered, on 50% power
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Recipe card
Oven-Baked Pulled Chicken
INGREDIENTS
- 1.5 lb. boneless skinless chicken thighs
Barbecue sauce:
- 1 (7 oz) jar tomato paste (¾ cup)
- ¾ cup balsamic vinegar
- ½ teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon stevia glycerite (or 2 tablespoons maple syrup if you don't mind the carbs)
INSTRUCTIONS
- 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.
- Mix together the barbecue sauce ingredients in a medium bowl.
- Pour the sauce over the chicken, coating evenly. Use your hands to make sure the sauce not just covers the chicken, but also gets inside the slits.
- Cover the baking dish tightly with a double layer of foil and place it in the oven. It will start to smell amazing after about 2 hours, but cook it for 3 hours, until very tender.
- Remove the pan from the oven. Carefully remove the foil - hot steam will escape - and allow to cool for about 5 minutes, until easier to handle.
- Using a knife and a fork, shred the meat while still in the baking dish, and toss with the sauce.
WATCH THE VIDEO:
NOTES
I let it soak overnight, on a dishtowel on the counter (never put a hot Pyrex dish directly on a cold counter!). The next morning, cleanup is a breeze.
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 