Pulled chicken is the versatile king of comfort food. Slowly cooked until perfectly tender, then pulled into fibers. Perfect for tacos, sandwiches, wraps or just as is!
Preparation
Step 1: Make the Rub
Mix paprika, garlic powder, onion powder, cayenne, cumin, salt and pepper. Rub the chicken breasts around with the rub. Let rest 30 minutes at room temperature.
Step 2: Make the BBQ Sauce
Mix all sauce ingredients in a bowl: ketchup, apple cider vinegar, brown sugar, worcestershire and smoked paprika. Stir well and set aside.
Step 3: Slow Cook the Chicken
Preheat the BBQ for indirect heat at 150°C. Place the seasoned chicken breasts in a roasting dish or Dutch oven. Add 100ml water and cover with foil. Smoke 2-2.5 hours until chicken is 75°C core.
Step 4: Pull and Sauce
Remove the chicken from the oven and shred with two forks into strands. Mix half the BBQ sauce through the pulled chicken. Taste and add more sauce as desired.
Step 5: Finish on the BBQ
Place the pulled chicken on the indirect section of the BBQ. Brush with extra sauce and let caramelize for 10 minutes. Serve with coleslaw and lettuce cups.
Tips
- Chicken breast can become dry – add a splash of chicken broth during cooking.
- Store leftovers up to 3 days in the fridge – great for meal prep.
- For smoky flavor: add apple or cherry smoking wood.