This sweet and tender Pulled Chicken is perfect for any sandwich, salad, or bowl.
Pulled chicken is a delicious favorite that’s been around for years. It can either be eaten by itself, spiced up with sauce, or incorporated into anything from a sandwich or wrap to a casserole.
With only six simple steps, this is one of the easiest and most versatile dishes to make, and it’s even easier to keep leftovers in the freezer for upcoming months. Your loved ones will thank you for having such a yummy protein handy. Better yet, you can pull this succulent chicken into nearly any meal — brunch, lunch, or dinner.
While it does take a few hours to cook, the slow-cooking process is exactly what ends up creating juicy, flavorful meat. Suffice to say: It’s definitely worth the wait.
Is Pulled Chicken Healthy?
This recipe calls for boneless skinless chicken thighs, which are packed with protein. It also contains one tablespoon of brown sugar — it’s not a huge amount, but if you’re looking to cut down on your sugar intake, you can replace it with a zero-calorie sweetener like Stevia. Monk fruit, agave, and maple syrup are other good sugar replacement options, too. If you’re vegetarian or trying to eat plant-based, you can use oyster mushrooms or jackfruit, both of which can be shredded like the chicken in this recipe.
Pulled Chicken vs. Pulled Pork
Some people swear by classic pulled pork, claiming that it’s more tender because of its higher fat content. But if you’re looking for a leaner way to enjoy tender morsels of meat, pulled chicken is the way to go.
Chicken is a lean white meat that’s high in protein and low in fat, though the chicken thighs used in this recipe are higher in fat than chicken breast or wings. Another benefit of chicken is that it’s usually cheaper than pork, so if you need an affordable and easy dish to make in a pinch, this one will do the trick.
How do I store leftovers?
Once cooled, pulled chicken can be stored in the fridge in an airtight container for up to 4 days. For longer storage, freeze it in a freezer-safe container for about 3 months. I suggest dating the container so you can keep track of how long it’s in there. When it’s time to thaw, simply let it sit in the fridge overnight and reheat in the oven at 350°F, covered with foil, until it’s warm all the way through or reaches an internal temperature of 165°F. Keep an eye on it, checking every fifteen minutes to avoid burning. You may also drizzle it with oil or more sauce to keep it moist.
Serving Suggestions
The possibilities for how to serve pulled chicken are nearly endless, but it’s best enjoyed as a succulent sandwich with fluffy Potato Bread, Muffuletta Bread, or Potato Rolls. You can also serve and savor it with a bright side of Apple Coleslaw, Cornbread Casserole, Chopped Salad, or Roasted Sweet Potatoes and Carrots.
You could even use it as a replacement for pulled pork to top Cornbread Waffles, Tenderloin Tacos, or Rice and Cabbage.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 jar (7 ounces) tomato paste
- 2/3 cup balsamic vinegar
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon brown sugar
Instructions
- Preheat your oven to 300°F.
- Place the chicken thighs in a square 9-inch baking dish. Score the chicken with a knife.
- Mix the tomato paste, balsamic vinegar, salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a medium bowl.
- Pour the sauce over the chicken, ensuring it covers and gets inside the slits.
- Cover the baking dish tightly with a double layer of foil and bake for 2 1/2 to 3 hours until the chicken is very tender.
- Remove from oven, let cool slightly, then shred the chicken in the dish using two forks and toss with the sauce. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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