This is a simple pulled or shredded BBQ-style chicken that can be made without a smoker or BBQ. It’s a braise, so it works on the stovetop, in the oven, in a crock pot, or in a pressure cooker. I prefer making it in the oven, in covered hotel pans.
See also: Shredded taco chicken
Chicken
- 1 kg boneless, skinless chicken thighs, quartered
- 1 kg boneless, skinless chicken breasts, cubed
- 1 tsp liquid smoke
- 1½ tbsp Bruce’s poultry and pork spice rub
- 1½ tsp bouillon powder
- 20–30 g salt (1–1.5% of the chicken), to taste
Rub the liquid smoke, spice rub, bouillon, and salt over the chicken. Refrigerate for 30 minutes, or up to 4 hours.
Braising liquid
- 250 ml water or stock
- 125 ml cider vinegar (or light beer, white wine, etc.)
- ½ cup brown sugar or maple syrup
- 4 cloves garlic, smashed
- ½ onion, roughly chopped
Combine the braising liquid in a Dutch oven or large pot and stir over low heat until the sugar dissolves.
If you like, sear the chicken in a separate pan first for extra texture and flavour.
Add the chicken to the braising liquid and simmer over medium-low. Lift out the breast pieces when they reach 70°C (158°F) inside. Keep cooking the thighs to 80–85°C (176–185°F); they need the extra heat to shred.
Take the pot off the heat and let rest for 10 minutes. Lift out the thighs, saving the liquid, and shred all the chicken with a fork or by crushing the pieces with tongs.
Stir back in enough braising liquid to keep the chicken moist.
Variations
Sauce
Strain the leftover braising liquid, then reduce, thicken, and season it as a sauce.
Other cookers
Pressure cook on high for about 15 minutes, or bake in a hotel pan covered with foil at 160°C (325°F) for 30–40 minutes. Aim for the same temperatures: 70°C for breasts, 80–85°C for thighs.