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Oven pulled chicken – tender and easy
Dinner

Oven pulled chicken – tender and easy

Tender oven pulled chicken: thighs in a covered dish at 150–160 °C until shreddable. For when you have an oven but no slow cooker – BBQ sauce, stock and a calm braise.

ComfortEverydayDinnerFamily TimeKyllingInternational
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Rate:
195 min total
6 servings
Very Easy

Ingredients

servings
Units

  • Chicken

    • 2.6 lb Boneless chicken thighs (or mixed thighs)

  • Liquid and flavour

    • about 1.1 cup BBQ sauce or mild tomato sauce
    • about 0.6 cup Chicken stock
    • 1 tbsp Soy sauce
    • 1 tbsp Apple cider or white wine vinegar

  • Spices

    • 2 tsp Paprika
    • 1 tsp Garlic powder
    • 1 tsp Onion powder
    • 1½ tsp Salt
    • ½ tsp Black pepper

Instructions

  1. 1

    Preheat and season

    1. Preheat the oven to 155 °C / 310 °F. Place chicken in an ovenproof dish with a lid (or cover tightly with foil).
    2. Mix BBQ sauce, stock, soy, vinegar and spices. Pour over so the liquid reaches about mid-height on the meat.
    10 min
    155°C
    OvenBakingDish
  2. 2

    Braise covered

    1. Place the dish in the middle of the oven. Braise 2½–3½ hours until the meat shreds easily. Avoid lifting the lid often – moisture must stay in.
    165 min
    155°C
    Oven
  3. 3

    Shred and toss

    1. Remove the dish. Shred the chicken with two forks in the sauce. Taste and rest 5 minutes covered.
    15 min
    Forks

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Details

Nutrition

Calories

390kcal

Protein

42g

Fat

16g

Carbs

12g

Serving Size

220g

Dietary

Allergens

Soy

Restrictions

  • Contains meat
  • May contain soy

Serving

Suggestions

  • • Pile pulled chicken into soft buns with coleslaw.

Side Pairings

  • • Coleslaw

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in the fridge up to 3 days.

Frozen

  • • Duration: 60 days
  • • Temperature: -18°C
  • • Method: Freeze in portions up to 2 months.

Reheating

  • • Oven: Reheat gently in a pot or oven with a little sauce.

Tips

Preparation

  • • Use a dish that is not too large – the liquid should cover well.

Cooking

  • • If the surface looks dry midway, add ½ dl stock and cover again.

Serving

  • • Serve in buns, wraps or with coleslaw.

Variations

Flavor

  • Stir in extra BBQ sauce after shredding for a stickier finish.

Method

  • For grill: see pulled chicken on the grill. For fire: see over campfire.

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.