This Pulled BBQ-Chicken Sandwiches recipe is a juicy and tender recipe, which is made with smoked paprika and beer. It’s the ultimate comfort food recipe, ready in about 2 hours.
Pulled BBQ-Chicken Sandwiches Ingredients
- 1 ½ cups ketchup
- 2 tablespoons light-brown sugar
- 2 tablespoons apple-cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- Kosher salt and freshly ground pepper
- 2 tablespoons safflower oil
- 6 pounds bone-in, skin-on chicken thighs (about 12)
- 1 large yellow onion, finely diced
- 6 cloves garlic, smashed
- 1 bottle (11 ounces) lager beer, such as Stella Artois (1 ⅓ cups)
- 8 potato sandwich buns, preferably Martin’s
How To Make Pulled BBQ-Chicken Sandwiches
- Make the BBQ Sauce: In a small bowl, whisk together the ketchup, brown sugar, apple-cider vinegar, Worcestershire, and smoked paprika. Season with salt and pepper to taste.
- Sear the Chicken: Heat 1 tablespoon of oil in a 5-quart Dutch oven or other heavy pot over medium-high heat. Season the chicken generously with salt and pepper. Working in batches, sear the chicken for about 4 minutes per side, until golden brown. Transfer the seared chicken to a plate.
- Sauté Aromatics and Simmer: Drain all but 1 tablespoon of oil from the pot and reduce the heat to medium. Add the onion and garlic and cook, stirring, for 6 to 8 minutes until tender. Pour in the beer and the prepared barbecue sauce, stirring to combine.
- Braise the Chicken: Return the seared chicken and any accumulated juices to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1 hour, until the chicken is very tender.
- Shred the Chicken: Transfer the cooked chicken to a plate to cool slightly. When it’s cool enough to handle, remove and discard the bones. You can also remove the skins (and reserve them to make crispy cracklings, see Recipe Tips). Use two forks to shred the chicken into large pieces.
- Reduce the Sauce and Serve: Bring the sauce remaining in the pot to a simmer and let it cook, uncovered, for about 30 minutes until it has slightly thickened. Mash the soft garlic cloves with a potato masher. Return the shredded chicken to the pot, stir to combine, and heat through. Serve the pulled BBQ chicken piled high on potato buns.
Recipe Tips
- What’s the best chicken for pulled BBQ chicken? Bone-in, skin-on chicken thighs are the absolute best choice. The bone adds a huge amount of flavor to the sauce as it simmers, and the higher fat content of the thigh meat ensures the chicken stays incredibly juicy and tender.
- How do you get the most flavorful sauce? The two most important steps are searing the chicken properly to get a deep brown crust, and reducing the sauce at the end. Simmering the sauce for 30 minutes after the chicken is removed concentrates all the flavors, making it rich and thick.
- Can I make this in a slow cooker? Yes, this is a perfect slow cooker recipe. Follow the steps for searing the chicken and sautéing the aromatics on the stovetop first. Then, transfer everything to a crock pot and cook on LOW for 4-6 hours, until the chicken is tender. Finish by shredding the chicken and reducing the sauce on the stovetop as directed.
- Can I make pulled chicken ahead of time? Absolutely! Pulled chicken is a fantastic make-ahead meal. You can prepare the entire recipe, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. The flavors will be even better the next day. Reheat gently on the stove.
What To Serve With Pulled BBQ-Chicken Sandwiches
These are classic barbecue sandwiches that pair perfectly with traditional cookout sides. Serve them with:
- Creamy coleslaw (either on the side or right on the sandwich!)
- Macaroni and cheese
- Southern-style potato salad
- A crisp dill pickle spear
How To Store Pulled BBQ-Chicken
- Refrigerate: Store leftover pulled chicken in an airtight container in the refrigerator for up to 3 days. It’s best to store it separately from the buns to prevent them from getting soggy.
- Freeze: Allow the pulled chicken to cool completely. Store it in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Pulled BBQ-Chicken Sandwiches Nutrition Facts
- Serving: 1 sandwich
- Calories: 750 kcal
- Carbohydrates: 65g
- Protein: 45g
- Fat: 35g
- Saturated Fat: 8g
- Sodium: 1400mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use beer in the sauce?
No. The beer adds a nice, malty depth to the sauce, but if you prefer not to cook with alcohol, you can substitute it with an equal amount of low-sodium chicken broth.
What’s the trick for making crispy chicken skin cracklings?
As the recipe’s cook’s note suggests, this is a delicious bonus! Arrange the reserved chicken skins in a single layer on a parchment-lined baking sheet. Top with another piece of parchment and weigh it down with another baking sheet. Bake at 350°F for 15 minutes, then flip and bake for another 10-15 minutes until crisp. You can crumble these “cracklings” on top of the sandwiches for an amazing crunchy texture.
Why is my chicken tough?
Tough pulled chicken is usually a sign that it hasn’t been cooked long enough. The one-hour simmer time is a guideline. If the chicken isn’t easily shredding with a fork, just put the lid back on and let it continue to simmer, checking for tenderness every 15 minutes.
Try More Recipes:
- I Tried Martha Stewart’s Cranberry Bread, and It Pulled Me Out of a Mood
- I Tried Martha Stewart’s Pulled Pork, and It Fell Apart Just When I Needed It To
- Shredded Beef Chuck Roast Recipe
Pulled BBQ-Chicken Sandwiches Recipe
Description
Incredibly juicy and tender pulled chicken, braised in a homemade smoky and sweet beer-based BBQ sauce, and piled high on soft potato buns.
Ingredients
Instructions
- Whisk together all the BBQ sauce ingredients.
- Season the chicken thighs with salt and pepper. In a large Dutch oven, sear the chicken in oil in batches until golden brown on all sides. Remove from the pot.
- In the same pot, sauté the onion and garlic until tender.
- Stir in the beer and the prepared BBQ sauce, then return the chicken to the pot.
- Cover and simmer on low for about 1 hour, until the chicken is very tender.
- Remove the chicken to a plate. When cool enough to handle, discard the bones and shred the meat.
- Simmer the remaining sauce in the pot for about 30 minutes to reduce and thicken.
- Return the shredded chicken to the thickened sauce, stir to combine, and serve on potato buns.
Notes
- The most important tip for this recipe is to sear the chicken well before simmering; this builds a deep, savory flavor foundation.
- Using bone-in, skin-on chicken thighs is the secret to the juiciest, most flavorful pulled chicken.
- Don’t skip the final step of reducing the sauce; this concentrates the flavor and creates the perfect consistency for sandwiches.
- For an amazing extra crunch, reserve the chicken skins and bake them between two parchment-lined baking sheets at 350°F until they are crispy like cracklings.
Pulled BBQ-Chicken Sandwiches Recipe