How much barbecue sauce should be used on our pulled chicken is a point of contention in our household. While some prefer dripping sauce, I prefer a thin layer. You can use as much barbecue sauce as you desire in this straightforward recipe for pulled chicken. With a few flavor adjustments, you could also use this pulled chicken as a protein for a green salad or as a taco filling. Alternately, dice it (rather than pulling it) and add it to a chicken salad made with mayonnaise. Whatever method you pick, you can prepare supper in less than an hour by starting it on the burner, finishing it in the oven, and serving it.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
Ingredients
- 3 pounds bone-in chicken breast halves, with skin
- salt and ground black pepper to taste
- 2 tablespoons avocado oil
- ½ cup barbeque sauce, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat chicken breasts dry with a paper towel. Season both sides with salt and pepper.
- Heat oil in a 12-inch, nonstick, oven-safe skillet over medium heat. Add chicken, skin-side down, to the hot oil and cook until lightly browned, 2 to 3 minutes. Turn and brown on the other side, 2 to 3 minutes.
- Cover the skillet and transfer to the preheated oven. Bake until an instant-read thermometer inserted near the bone reads 160 degrees F (71 degrees C), 25 to 30 minutes.
- Remove from the oven. Transfer chicken to a cutting board and cover with foil; let sit until cool enough to handle, about 10 minutes. The residual heat will bring the internal temperature to the recommended 165 degrees F (74 degrees C).
- Remove and discard skin and bones. Use 2 forks to shred chicken.
- Serve warm with barbecue sauce.