BBQ Pulled Chicken | The Student Pocket Guide
The recent obsession in the UK for pulled pork is understandable, this chicken variation on the dish however can be cooked in far less time than the hours it takes to slow-cook pork, which is ideal for students! The Takeaway Secret author, Kenny McGovern, takes us through his BBQ Pulled Chicken recipe. It’s quick, easy and utterly delicious…
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ginger powder
1/2 teaspoon smoked paprika
1/2 teaspoon chilli powder
1 tablespoon brown sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
pinch white pepper (optional)
pinch cinnamon (optional)
6 boneless, skinless chicken thigh fillets
1 tablespoon vegetable oil
100ml light chicken stock
2-3 tablespoons BBQ Sauce (I used Tesco own brand)
1 teaspoon Frank’s RedHot Sauce (optional but recommended)
- In a small bowl, combine the garlic powder, onion powder, ginger powder, smoked paprika, chilli powder, brown sugar, salt, black pepper, white pepper and cinnamon. Mix well.
- Unfold the chicken thigh fillets and add the prepared dry rub. Massage the spices into the meat until thoroughly coated.
- Cover and set the chicken aside in the fridge until ready for use. Leave the chicken marinating in the spice rub for at least 20-30 minutes, or up 24 hours if desired. When ready to cook, remove the chicken from the fridge 10 minutes before cooking.
- Add 1 tablespoon of oil to a frying pan over a high heat. Place the chicken thighs into the pan and cook untouched for 2-3 minutes until well browned on one side. Cook for a further 2-3 minutes on the other side until well browned.
- Add the chicken stock, reduce the heat to low and cover with a lid. Simmer the chicken for 10-15 minutes until the chicken is just cooked through.
- Remove the lid and use tongs to transfer the chicken thigh fillets to a large plate or bowl. Allow the stock to continue simmering over a low heat with the lid off whilst you ‘pull’ or shred the chicken. This can be done using two forks, a knife and fork or simply with a pair of scissors.
- Return the shredded chicken to the now reduced stock, add 2-3 tablespoons of BBQ sauce and 1 teaspoon of Frank’s RedHot sauce. Mix well, cover and simmer the chicken for a further 10-12 minutes over a low heat until the sauce thickens and the chicken is coated in a sticky BBQ sauce.
- Serve the BBQ Chicken in a toasted burger bun or tortilla/chapati wrap with any of your favourite side dishes such as coleslaw, sliced chilli peppers, curly fries or potato wedges.