This is a great recipe and substitute for pulled pork!! For whatever reason you don’t like/eat pork and have never tried the BBQ pulled variety, I urge you to give this recipe a try!
The first thing I realized when tasting this, other than how lip-smacking dee-lish it was, was that it’s not as fatty as the standard pork version. Chicken is less fatty than the traditional pork shoulder that is used and if you trim as much of the fat as possible before cooking, you will have a nice lean, tasty end product.
You’ll also need a good barbecue sauce… see Texas barbecue sauce for what I use and remember you can adjust the heat levels – add more chipotle pepper or other ‘heat’ to your liking.
For this two-step process, the chicken can marinate in the dry rub for up to 24 hours – do it with your dinner prep at night, to serve it the next night.
You need to use chicken thighs for this to work – be sure to buy them with the bone in and skin on. The meat is always tastier, the bone will be removed before eating – you don’t have to eat the skin, but it will help keep the meat moist. Use this recipe anywhere you’d use pulled pork.
8 bone in, skin on chicken thighs
*1/4 cup approx dry rub – use your fave or see mine below
1 cup barbecue sauce, approx.
2 tsp smoked paprika
2 tsp cumin
1/4 cup brown sugar
1/2 tsp Kosher salt
1/4 tsp fresh ground black pepper
In a large plastic resealable bag, add the chicken thighs and dry rub; turn bag to coat, gently massaging the dry rub in the chicken. Refrigerate for up to 24 hours.
Preheat your oven to 400º and line a baking tray with foil.
Place chicken on the tray and in the oven for approx 25 – 30 minutes, or until 165º on a thermometer.
Remove the chicken and let cool slightly, for easier handling.
On a cutting board, remove the skin, and use two forks to shred the chicken – place in medium bowl.
Add 3/4’s of the barbecue sauce and toss to coat; use more sauce as desired; check the seasoning.
Delicious piled on a sandwich, in a quesadilla or as a pizza topping – or even as is.