Description
There’s no summer meal more iconic than good ol’ BBQ chicken and this particular recipe is one you’ll come back to time and time again. It’s quick and easy to make and results in seriously juicy and flavorful shredded BBQ chicken that you can use to make just about anything!
It starts with my go-to homemade BBQ dry rub, one I’ve tweaked and tinkered with over the years until it has juuuust the right balance of spice, sweetness, and smokiness. (Go ahead and double or triple the dry rub – you’ll want to use it on everything!)
From there, simply dust boneless, skinless chicken breasts or thighs with the rub, give it a good sear on the stovetop, then let it simmer in the oven in a smoky and tangy BBQ sauce. This stovetop-to-oven method is my favorite since it’s really quick and doesn’t require much planning or forethought, but if you’re interested in making BBQ chicken in your slow cooker/Crockpot or Instant Pot, check the Recipe Notes, below, for full instructions.
The awesome thing about this shredded BBQ chicken is you can use it to make just about anything – loaded sandwiches and sliders, BBQ chicken pizza, tacos, a light salad or grain bowl, and more! – and everyone raves about it. Be sure to check out the blog post, above, for lots of serving inspiration and the recipe notes, below, for some make-ahead tips. ♡ Happy cooking!
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts (see Recipe Notes)
- PWWB BBQ Dry Rub, below
- 2 tablespoons olive oil
- 1/3 cup BBQ sauce of choice
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
for the PWWB BBQ Dry Rub:
- 2 tablespoons lightly packed brown sugar
- heaping 1/2 teaspoon chili powder
- heaping 1/2 teaspoon ground cumin
- heaping 1/2 teaspoon garlic powder
- heaping 1/2 teaspoon mustard powder
- heaping 1/2 teaspoon onion powder
- heaping 1/2 teaspoon smoked paprika
- optional: pinch – 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt and ground black pepper as desired
Instructions
- Prep: Preheat the oven to 375 degrees F. Gather and prep all ingredients according to Ingredients List, above.
- Mix the BBQ dry rub and season the chicken: Add all listed BBQ dry rub ingredients to a small bowl or jar. Whisk or shake to combine. Set aside for immediate use or store in an airtight container on your spice rack for up to 1 month. Season the chicken liberally with the BBQ dry rub, using your hands to really work the mixture into all the nooks and crannies of the chicken.
- Brown the chicken: Add the oil to a medium oven-safe skillet over medium heat. Once the oil is hot and shimmers in the pan, carefully add the bbq dry rubbed chicken to the skillet. Work in batches, as needed, to avoid overcrowding the pan (which prevents browning). Cook 2-3 minutes per side, until browned. The chicken will not yet be fully cooked – this is expected and totally fine.
- Mix the BBQ sauce: Meanwhile, as the chicken browns, whisk together the bbq sauce mixture. Add the BBQ sauce, apple cider vinegar, Worcestershire sauce, and liquid smoke to a small bowl or jar. Whisk or shake to combine. Set aside.
- Roast the chicken: Once browned, remove the skillet from the heat. Pour the BBQ sauce mixture over the browned chicken, turning to coat in the sauce. Transfer to the oven and roast for 15-20 minutes, or until an instant-read thermometer inserted in the thickest portion of the chicken registers an internal temperature of 165 degrees F. Set aside to cool slightly.
- Shred the BBQ chicken: Once cool enough to handle, carefully shred the chicken into bite-sized pieces – you can do so using 2 forks, or my favorite trick: pop the BBQ chicken directly into in a stand mixer and let the paddle attachment do the work for you (I swear this works!). Transfer the pulled BBQ chicken back into the skillet, tossing to combine it with any cooking liquid left in the skillet.
- Serve immediately as desired. Nestle in a bun with coleslaw for an epic BBQ chicken sandwich, pile on top of a pizza, place in tortillas or make a burrito bowl with rice and beans – sky’s the limit with this versatile shredded BBQ chicken! Enjoy!
Notes
- Chicken thighs vs chicken breasts: I prefer using boneless, skinless chicken thighs in this pulled BBQ chicken recipe since they’re flavorful and stay really nice and juicy through roasting, but you can swap them out with breasts if you prefer. Either pound the breasts out flat or slice them in half lengthwise (butterflied) to ensure they cook up evenly.
- Storage and Freezing:
- Storage and Reheating: Leftover pulled bbq chicken will keep, stored in an airtight container in the refrigerator, for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
- Freezer instructions: This pulled BBQ chicken is also a wonderful freezer staple since you can quickly thaw it out and use it on sandwiches, BBQ chicken pizza, tacos, nachos, salads, burrito bowls, etc. for an easy dinner down the road. To freeze, transfer cooled pulled BBQ chicken to a freezer bag or container, or divide between multiple freezer containers for smaller portions – these are my absolute favorite freezer containers! Freeze up to 3 months. Defrost by placing in the refrigerator overnight to thaw, or by submerging the freezer bag/container in room temp water for 20-25 minutes. Reheat in the microwave or on the stovetop until warmed through.
- Alternate Cooking Methods:
- Slow Cooker or Crockpot Pulled BBQ Chicken: If your slow cooker has a browning/searing feature, sear the chicken in the slow cooker according to Step 3 of Recipe Directions, above. If not, simply add the seasoned chicken, BBQ sauce, apple cider vinegar, Worcestershire sauce, and liquid smoke to your slow cooker. Slow cook on high for 3-4 hours or on low for 6-8 hours. Shred and serve according to Steps 6-7 of Recipe Directions, above.
- Electric Pressure Cooker or Instant Pot Pulled BBQ Chicken: Use the Instant Pot’s browning/searing feature to sear the chicken in the Instant Pot according to Step 3 of Recipe Directions, above. Prep the BBQ sauce mixture, diluting it with 1/2 cup water, chicken stock, or beer to ensure the Instant Pot seals properly, and pour over the chicken. Secure the lid on the Instant Pot, ensuring the sure valve is in its sealed position! Cook on high pressure for 12 minutes. Allow the pressure to naturally release for 5 minutes, then carefully quick release any remaining pressure in the pot by flicking the valve to its venting position. Remove the lid. Shred and serve according to Steps 6-7 of Recipe Directions, above.
- Note: This recipe has been updated since its original publish in October 2017. If you are looking for the original recipe, which included bell peppers and a slow cooker preparation, click here to download a printable version!