Pulled Chicken

This is a super quick and easy ‘summer’ version of pulled pork, as the chicken only requires a fraction of the cooking time of pork. On a 45 degree day you don’t really want the oven going for 7 hours straight! It’s as simple as mixing together a collection of spices, stirring through some chicken thighs and cooking in the oven for an hour and a half. ‘Pull’ the chicken meat with a couple of forks and you have the base for a perfect midweek or weekend dinner.

This recipe has a good kick of heat, as we like it but reduce the chilli powder if you prefer. Once it is cooked, stir through your favourite brand of smokey BBQ sauce and warm through. We love the D.I.jardines brand range of BBQ sauces that our butcher sometimes has in stock. You can find them online too!



INGREDIENTS

1/3 cup brown sugar

1 heaped tablespoon sweet paprika

1 tsp ground coriander

1 tsp group cummin

1/2 tsp fennel seeds

2 tsp chilli powder

2 tsp onion powder

2 tsp garlic powder

2 tsp salt

1/2 tsp freshly cracked pepper

1 kg free range skinless chicken thighs

1 bottle of your favourite smokey BBQ sauce


METHOD

  1. Place all the spices and brown sugar in a shallow roasting tray and mix thoroughly.
  2. Add the chicken thighs and press into the mix, mixing and coating very well.
  3. Arrange the thighs in a single layer.
  4. Cover and refrigerate if you are not cooking straight away. They can be left to marinade overnight.
  5. Otherwise, cover with aluminium foil and place in the oven at 170 degrees Celsius (conventional – if fan forced reduce to 160 degrees) and cook for about an hour and a half.
  6. Once cooked and tender, use to two forks to shred the chicken and mix through the sauce that has formed.
  7. NOT SHOWN HERE – The picture here shows the chicken without the BBQ sauce added. Once cooked simply stir through enough of the sauce to make it nice and juicy. Put back in the oven to warm through, before serving.

NOTES

  • This dish is equally as delicious with pork.
  • If using pork shoulder, rub the spice and brown sugar mix over the pork shoulder. Place in a roasting tray, cover and roast very low at 150 degrees Celsius for about 7 hours until very tender.