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Pulled Chicken

Pulled Chicken

Craving something comforting? This Pulled Chicken is your answer! With juicy chicken coated in a tangy sauce, it's perfect for sandwiches or tacos. Make this easy weeknight dinner tonight!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 jar (7 ounces) tomato paste
  • 2/3 cup balsamic vinegar
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon brown sugar

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven

Method
 

  1. Preheat your oven to 300°F.
  2. Place the chicken thighs in a square 9-inch baking dish. Score the chicken with a knife.
  3. Mix the tomato paste, balsamic vinegar, sea salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a medium bowl.
  4. Pour the sauce over the chicken, ensuring it covers and gets inside the slits.
  5. Cover the baking dish tightly with a double layer of foil and bake for 2 1/2 to 3 hours until the chicken is very tender.
  6. Remove from oven, let cool slightly, then shred the chicken in the dish using two forks and toss with the sauce. Serve immediately.

Notes

  • Storage: Store leftover Pulled Chicken in an airtight container in the refrigerator for up to four days. Reheat gently before serving.
  • Freezing: You can freeze Pulled Chicken for up to three months. Just make sure to store it in a freezer-safe container.
  • Pairing: Serve your Pulled Chicken with coleslaw for crunch, or pair it with cornbread for a nostalgic touch.
  • Spice it Up: Feel free to add some heat with chili powder or cayenne pepper if you like it spicy.
  • Leftover Ideas: Use leftover Pulled Chicken in quesadillas or burritos for a quick lunch.