BBQ Pulled Chicken Sandwiches
Simmering chicken thighs low and slow in barbecue sauce breaks down the connective tissue until the meat shreds with a fork. Dark meat is essential here — chicken breast dries out before it ever gets tender enough to pull. Pile on soft buns with a crunchy slaw for contrast. Serve this with Skillet Cornbread, Creamy Mashed Potatoes, and Caesar Side Salad.
Dinner • 35 min
Ingredients
- 2 pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 1 tablespoon neutral oil (canola or vegetable)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- ¾ cup ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- ½ cup water
- 6 soft hamburger buns, toasted
- Coleslaw or bread-and-butter pickles, for serving
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Steps
- Season chicken thighs on both sides with salt and pepper. Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear chicken in a single layer (work in batches if needed) until browned, about 3 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add onion to the pot and cook until softened, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
- Stir in ketchup, vinegar, brown sugar, Worcestershire, smoked paprika, cayenne if using, and water. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Return chicken and any accumulated juices to the pot. Spoon sauce over the top. Cover, reduce heat to low, and simmer until the chicken is fork-tender, 20–25 minutes.
- Transfer chicken to a cutting board. Shred with two forks. Return shredded chicken to the pot and toss with the sauce. Simmer uncovered 2–3 minutes to thicken if needed. Taste and adjust salt. Pile onto toasted buns with slaw or pickles.
Tips & Variations
Make Ahead
The sauce can be made and the chicken can be shredded up to 2 days ahead. Store the shredded chicken in the sauce — it gets better as it sits. Reheat gently in a covered pot over low heat with a splash of water.
Storage
Refrigerate chicken and sauce together in an airtight container for up to 4 days. Freezes well — portion into freezer bags, press flat, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Substitutions
Boneless, skinless chicken breasts work but are leaner — reduce simmer time to 15–18 minutes and check for doneness at 160°F. For a smokier flavor, add ½ teaspoon liquid smoke with the wet ingredients. Store-bought barbecue sauce can replace the homemade sauce in a pinch (use 1 cup plus ¼ cup water).
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
