Easy Oven-Baked Pulled Chicken Recipe

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This succulent pulled chicken is smothered in a homemade barbecue sauce and baked in the oven until wonderfully tender. It's delicious on its own, in a bun or a sandwich, or as a filling for a lettuce wrap.

Pulled chicken is served in a white bowl.

Slowly cooked meat is pure comfort! In this recipe, you will coat chicken thighs with homemade BBQ sauce and bake them until they are so tender that you can shred them with a fork. One of the best things about this recipe is that the leftovers are just as good as the freshly cooked dish.

Ingredients and Variations

The ingredients needed to make pulled chicken.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Fresh chicken: I use boneless, skinless chicken thighs. I don't trim the fat - it helps the chicken stay moist and adds flavor. I don't recommend using chicken breast. It's too lean for a slow-cooked recipe.

For the homemade BBQ sauce: Tomato paste, balsamic vinegar, salt and pepper, garlic powder, smoked paprika, and a sweetener. Please use aged balsamic vinegar. A young vinegar will be too acidic.

Sometimes, I add ¼ teaspoon of cayenne pepper to make it spicy. Other additions I've tried and liked include a teaspoon of onion powder and ¼ teaspoon of ground cumin.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Mix the homemade BBQ sauce. Place the chicken in a baking dish. Add the sauce, making sure it covers the chicken.

Chicken thighs are covered in BBQ sauce.

Cover the pan in a double layer of foil and bake the chicken in a 300°F oven for 3-4 hours, until very tender. This is what the chicken looks like when done. Isn't it gorgeous?

Shred the chicken with two forks or a spatula, mix it well with the BBQ sauce, and serve.

This was amazing! I can't stop eating it just out of the bowl and can't believe it is protein and good for me. I'm not limiting carbs so I've added a couple teaspoons of brown sugar. I've also added maybe 2 tablespoons of Worcestershire sauce.
Lana
Read more comments

Recipe Tips

How long to cook the chicken

I usually bake the chicken for three hours. Baking for four hours works well to make the chicken exceptionally tender. But if you bake it 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 an option if you're in a rush.

Easy cleanup tips

One important tip is to line the bottom and sides of the baking dish with foil. The barbecue sauce gets beautifully caramelized as the dish slowly bakes, making for a delicious dinner - and a tough cleanup job later on, as shown in this photo:

Chicken for pulled chicken recipe in the pan.

However, if you prefer not to use foil when cooking, let the baking dish cool a little (so it doesn't explode), then fill it with hot, soapy water. Let it soak overnight on a dishtowel on the counter (never put a hot Pyrex dish directly on a cold counter!). The following day, cleanup is a breeze.

Recipe FAQs

Can I use bottled BBQ sauce?

Yes. Using store-bought BBQ sauce is a timesaver and also a good way to vary the recipe, making it slightly different each time. Just remember that these sauces are often high in sugar.

Can I use a sweetener other than stevia in the sauce?

Yes. You can use any sweetener to equal 2 tablespoons of sugar, including maple syrup.

How long can I keep the leftovers?

You can keep the leftovers in an airtight container in the fridge for 3-4 days. It's best to reheat them gently to avoid drying them out. Reheat them in the microwave, covered, at 50% power.

Can I freeze the leftovers?

Yes. You can freeze the leftovers for up to three months. It's best to portion them, place the portions in microwave and freezer-safe containers, and freeze them. You can thaw each portion as needed overnight in the fridge and then reheat it covered in the microwave.

Serving Suggestions

Pulled chicken is often served in a hamburger bun or on a bed of rice. I use any of the following low-carb substitutes:

I like to add condiments like pickled red onions or quick pickles.

Recipe Card

5 from 37 votes

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Oven-Baked Pulled Chicken

This succulent pulled chicken is smothered in a delicious homemade barbecue sauce and baked in the oven until wonderfully tender.

Prep Time15

Cook Time3

Rest time5

Total Time3 20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 306kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 1.5 pound boneless skinless chicken thighs

Barbecue sauce:

▢ ¾ cup tomato paste - 7-ounce jar
▢ ¾ cup balsamic vinegar - aged (see notes)
▢ ½ teaspoon sea salt
▢ ½ teaspoon black pepper
▢ 1 teaspoon garlic powder
▢ 1 teaspoon smoked paprika
▢ ½ teaspoon stevia glycerite

Instructions

Preheat the oven to 300°F. Place the chicken thighs in a square 8-inch baking dish. Make a few slits in the chicken with a sharp knife.
To make the barbecue sauce, mix the tomato paste, balsamic vinegar, salt, pepper, garlic powder, smoked paprika, and sweetener in a medium bowl.
Pour the sauce over the chicken, coating it evenly. Use your hands to ensure 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 you should cook it for 3 hours, until very tender.
Remove the pan from the oven. Carefully remove the foil - hot steam will escape - and allow the dish to cool for about 5 minutes until easier to handle.
Using a knife and fork or a rubber spatula, shred the chicken while still in the baking dish and toss it with the sauce.
Serve immediately.

Notes

Sweetener: You can replace the stevia with 2 tablespoons of maple syrup. Each serving of this version has about 332 calories, 22 grams of carbs, and 10 grams of sugar.

Vinegar: Please use aged balsamic vinegar. A young vinegar will be too acidic.

How long to bake: 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 an option if you're in a rush.

Cleanup tips: The barbecue sauce gets beautifully caramelized as the dish slowly bakes, which makes for a delicious dinner - and a tough cleanup job later on. So, you should line the baking dish with foil. If you prefer not to use foil, allow the baking dish to cool a little (so it doesn't explode), then fill it with hot, soapy water. Let it soak overnight on a dishtowel on the counter (never put a hot Pyrex dish directly on a cold counter!). The following day, cleanup is a breeze.

Storing leftovers: You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the leftovers for up to three months.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Pulled Chicken

Ingredients and Variations

Instructions