Pulled chicken

Pulled chicken

1 h
Pulled chicken is quicker to make than pulled pork and is just as tasty! The tender meat goes well with grilled corn on the cob and a fresh salad.


  • Set the oven to 175ºC.
  • Place the chicken in an ovenproof dish. Peel and cut the onion into large pieces and place around the chicken.
  • Mix the BBQ sauce with chilli, garlic, lime, water, salt and pepper. Pour the sauce over the chicken. Cover the form with foil and cook in the oven for about two hours.
  • Clean the chicken by removing the onions, skin and bones. Pull the meat apart with a fork, mix with the sauce.
  • Cut the corn cobs into pieces and grill or fry them in a pan. Serve with the accompaniments and garnish with coriander (optional).

Pulled chicken

What is the best way to shred chicken?
Two regular forks should be all you need to shred the fall-apart tender chicken meat. If you find that the meat doesn’t pull apart easily, give it another 30 minutes in the oven. Once it’s tender enough, use the forks to pull the meat off the bones and into small strips. Keep going until the whole chicken has been pulled into appetising strips. Then mix the meat with the sauce to make sure that every strip is infused with flavour.
How do you keep pulled chicken from drying out?
Before serving the pulled chicken, thoroughly stir the strips to mix them with the cooking sauce and make them moist and flavourful. Any leftover chicken should be stored with as much sauce as possible in an airtight container to prevent the liquids from evaporating. When reheating your pulled chicken in the oven, cover the tray with aluminium foil to keep the liquids inside.
Should you cool chicken before shredding?
It’s easier to shred chicken meat when it’s still hot and fresh out of the oven. This is because the proteins and fat in the meat harden as the meat cools, making it more difficult to separate the meat fibres from each other. If you let the meat cool before shredding, the result may not look as appetising as hot-shredded pulled chicken.
How do you add moisture to pulled chicken?
Your pulled chicken should get all the moisture it needs from the surrounding cooking sauce. Before serving, make sure that the meat strips are properly mixed with the sauce. If the cooking sauce isn’t enough to keep your pulled chicken moist and flavourful, you can add some more BBQ sauce to the meat before serving – or let your guests add BBQ sauce if they like.


Fresh chicken
Yellow onions
Smoky barbeque sauce
500 ml
Chopped garlic cloves
Chopped red chilli
Lime fruits squeezed juice
100 ml
1 tsp
Black pepper
1 ml
Butter and rapeseed oil
2 tbsp
For serving
Boiled corn on the cob
Sour cream
2 dl
1 head
Lime fruit in wedges

Pulled chicken – easy and delicious

Pulled meats are tender and juicy streetfood favourites, commonly served with bread and a few garnishes. They are often time consuming to make – but not this pulled chicken. Simply find a BBQ sauce that you like and whip together the cooking liquid. Pop everything in the oven and a couple of hours later you will serve up the most tender, flavourful chicken strips.

BBQ pulled chicken – serve it like this

Pulled chicken is a rustic meal that should be served with simple, satisfying fixings. Grilled or fried corn on the cob is a perfect side for your BBQ-flavoured chicken strips. With some crusty white bread, a side salad, and chilled beverages everything is set for a genuine streetfood experience – in the comfort of your home.

How to store pulled chicken

If you have leftover pulled chicken, simply let it cool, transfer to an airtight container together with all the cooking liquid and pop it in the refrigerator. The cooked chicken will keep in the fridge for up to four days. You can also store your pulled chicken in an airtight container in the freezer for up to three months.