This Barbecue Pulled Chicken is delicious served on a bun, on nachos, or just on its own! It’s so tasty and leftovers are even better the next day!
I’ve made this Barbecue Pulled Chicken for so many people, and it always gets rave reviews. It’s a great make-ahead recipe for barbecues, and it actually doesn’t even require a grill — I use a cast iron grill pan! I serve it as a sandwich on a whole wheat bun, but it’s also great just on its own.
This recipe calls for a variety of spices, but don’t worry if you’re missing one. If you need to mix and match a little bit, it’s a very forgiving recipe.
This recipe makes a fair amount for four people, but the leftovers are delicious the next day, so feel free to make extra.
This barbecue pulled chicken is delicious served on a bun, on nachos, or just on its own! It's so tasty and leftovers are even better the next day!
- 2 Tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 3/4 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1.5 to 2 lbs boneless skinless chicken breasts, pounded to even thickness
- 2 teaspoons canola or vegetable oil
- 1/2 cup finely chopped onion (about one small)
- 1 Tablespoon brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground red pepper
- 2/3 cup ketchup
- 2 Tablespoons cider vinegar
- 1 Tablespoon molasses
- 1 teaspoon mustard
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Combine the 7 rub ingredients in a bowl. Rub the mixture evenly over the chicken. Place the chicken on a heated grill pan or cast-iron pan coated with cooking spray. Cook for about 10 minutes or until no longer pink in the middle, flipping the chicken occasionally. Let the chicken stand for a few minutes and then shred it, using two forks.
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To prepare the sauce, heat the canola or vegetable oil in a medium saucepan over medium heat. Add the onion and cook for about 5 minutes or until it is tender. Stir in the brown sugar, chili powder, garlic powder, and ground red pepper. Cook for 30 seconds. Then add the ketchup, cider vinegar, molasses, and mustard. Bring the sauce to a boil and then reduce the heat to a simmer for about 10 minutes, stirring occasionally. The sauce will be done when it has thickened, slightly. Lastly, stir in the shredded chicken and cook for about 2 more minutes (until the chicken is heated through).
*Adapted from Cooking Light.
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