Oven pulled chicken
Pulled chicken is one of the most rewarding things to make: little work, a lot of result, and leftovers that taste good for days. The secret is chicken thigh (not breast, which dries out) and cooking it long enough at a low temperature that the meat falls apart by itself. Use a good-quality barbecue sauce or make your own. Good in a bun with coleslaw, on a tray of fries or as a filling for wraps.
- 800 g chicken thigh fillets
1 Preheat the oven to 160 °C. Lay the chicken thighs in the Dutch oven in a single layer.
- 1 onion
- 3 garlic cloves
2 Finely chop the onion and garlic. Scatter over and between the chicken.
- 1 tsp paprika (ideally smoked)
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chilli powder
3 Mix all the spices in a small bowl. Sprinkle evenly over the chicken and rub in lightly.
- 150 ml chicken stock
- 150 ml barbecue sauce
- 1 tbsp cider vinegar
- 1 tbsp light brown sugar
4 Mix the stock, barbecue sauce, vinegar and sugar in a bowl. Pour over the chicken.
5 Put the lid on the Dutch oven. Place in the oven for 1 hour 15 minutes.
6 Pull the chicken apart with two forks in the Dutch oven so it soaks up the liquid straight away. Put it back in the oven without the lid for another 15 minutes so the edges dry out a little.
7 Stir everything well so the sauce is spread evenly.
Ingredients
Step 1
- 800 g chicken thigh fillets
Step 2
- 1 onion
- 3 garlic cloves
Step 3
- 1 tsp paprika (ideally smoked)
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chilli powder
Step 4
- 150 ml chicken stock
- 150 ml barbecue sauce
- 1 tbsp cider vinegar
- 1 tbsp light brown sugar
Method
- 1 Preheat the oven to 160 °C. Lay the chicken thighs in the Dutch oven in a single layer.
- 2 Finely chop the onion and garlic. Scatter over and between the chicken.
- 3 Mix all the spices in a small bowl. Sprinkle evenly over the chicken and rub in lightly.
- 4 Mix the stock, barbecue sauce, vinegar and sugar in a bowl. Pour over the chicken.
- 5 Put the lid on the Dutch oven. Place in the oven for 1 hour 15 minutes.
- 6 Pull the chicken apart with two forks in the Dutch oven so it soaks up the liquid straight away. Put it back in the oven without the lid for another 15 minutes so the edges dry out a little.
- 7 Stir everything well so the sauce is spread evenly.
