I have done little to change this recipe from America’s Test Kitchen. If you have 25 minutes you can make family or guests happy.
ATK also has a slow-cooker version and another where you grill the chicken. If you review their other pulled chicken recipes one even suggests cutting down time by shredding a store-bought rotisserie chicken.
Update: A good friend who makes this often says it freezes well! Great to have on hand for any night or for casual visitors.
Just a note - “pulling” pork I find to be a bit difficult/ tedious. Pulling chicken is easy. I like that they use the more tasty thigh meat.
The only thing you may not have on hand to make this is the bottle of liquid smoke, but it’s easy to find at most grocers.
I like to serve these on the brioche-type buns now appearing in my grocers. Pickles and/or coleslaw are a nice accompaniment. Additional hot sauce is optional.
(P.S. This is not a sponsored post, but paying for online access to all recipes from ATK is one of my best annual investments.)
1 ½ cups ketchup
¼ cup molasses
2 TB Worcestershire sauce
1 TB hot sauce
½ tsp salt
½ tsp pepper
This will be the sauce - later added to the pulled chicken while reserving some to pour over individual servings.
Whisk all these ingredients together and set aside. Go easy on the hot sauce if preferred.
1 cup chicken broth
2 TB molasses
1 TB sugar
2 tsp liquid smoke (plus 1 more tsp - see below)
1 tsp unflavored gelatin
1 tsp salt
2 lbs. boneless, skinless chicken thighs
Don’t trim the fat from the thighs. Cut the thighs in half lengthwise.
Mix all the ingredients (except the meat) in a Dutch oven over high heat. Once the sugar is dissolved, then add the meat, return to simmer, and reduce the heat to medium-low. Cover and cook for about 25 - 35 minutes. You should find that the chicken shreds easily with a fork.
Remove and transfer the chicken to a bowl - will be shredded in a moment. ATK next suggests straining the sauce through a fine-mesh strainer. You can decide if that seems necessary. They also skim off (and save) “excess” fat. I have never found a need to do that. Fat = flavour (as long as there is not so much that you will have a greasy mess.)
Bottom line - you need to reserve the cooking liquid and pour it into another container since you’ll be using the same Dutch oven for the next step.
Shred the chicken in whatever fashion you wish. You can even do this by hand.
To the same unwashed Dutch oven return the chicken, 1 cup of the sauce and 1/2 cup of the cooking liquid and 1 tsp of liquid smoke. If you strained off the fat here’s where you add back 3 TB of the reserved fat. Cook over medium heat until most of the liquid is absorbed - about 5 minutes. Season to taste with salt, pepper (and hot sauce?). The remaining sauce can be served on the side.
I have made this ahead - even a day ahead. Delish and a big hit!!
Notes and Tips...
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