Oct 2, 2021

Barbecue Pulled Chicken

Finger-licking, barbecue pulled chicken recipe that makes the best lunchtime sandwiches.

There is nothing like a loaded up, barbecue pulled chicken sandwich for lunch or dinner. The chicken is saucy, tender, and so delicious. I love to top it with coleslaw and enjoy it with a side of sweet potato fries, or jicama fries.

This recipe is also another great one-pot meal. Everything you need to make this pulled chicken is placed into a single pot to cook until the chicken falls apart. This also means the barbecue flavour is cooked right into the meat making each and every bite just as delicious as the last.

For my gluten-free friends, you need only worry about selecting your favourite gluten-free bun. This recipe is also dairy-free.

Ingredients

(Makes 6 servings)

2 teaspoons canola oil
3 cloves garlic, minced
1 small sweet onion, diced
1 tablespoon brown sugar
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon chili powder
4 boneless, skinless chicken thighs
1 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon Frank's hot sauce
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce (or tamari sauce)
1 cup water
1/4 cup green onions, thinly sliced
3 jalapeño peppers, deseeded and diced
4 buns, toasted

Directions

In a medium saucepan over medium-high heat, add the oil. Once the oil becomes hot, add the garlic and sauté for 1 minute. Add the onion, brown sugar, ground black pepper, salt, chicken thighs, ketchup, mustard, hot sauce, Worcestershire sauce, soy sauce and water. Combine well and bring to a boil.

Once boiling, reduce the heat to medium-low and cook uncovered for 90 minutes, or until the chicken falls apart, mixing periodically. Add the green onions and jalapeño peppers, mix well, and cook for and additional 10 minutes. Taste and adjust seasoning as needed.

Remove from heat, pull the chicken apart with forks, and serve on buns with any desired toppings and sides.

Nutritional Information Per Serving: