Tangy Pulled Chicken Recipes

MEXICAN PULLED (SHREDDED) CHICKEN

Steps:

• Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
• Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
• Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
• Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.
• Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices.
• Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course.

SPICY SHREDDED CHICKEN

Steps:

• In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 3- or 4-qt. slow cooker. Add 1 cup broth to pan. Cook, stirring to loosen browned bits from pan., Add onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender. Stir in seasonings; cook 1-2 minutes. Add tomato and remaining broth; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken from slow cooker. When cool enough to handle, shred meat with two forks; return to slow cooker. Cook, covered, on low 15-20 minutes longer or until heated through. Serve with a slotted spoon. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little reduced-sodium broth or water if necessary.

TANGY BARBECUE CHICKEN

Steps:

• Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.

PULLED CHICKEN AND SPICY SLAW

Steps:

• For the chicken: Mix together the mayonnaise, sour cream, hot sauce and ranch dressing mix in a large bowl. Add the shredded chicken and toss to coat.
• For the slaw: In a large mixing bowl, combine the cabbage, carrots, corn, green onions, chives and red pepper. In a small mixing bowl, whisk together the vinegar, honey, Dijon, lime zest and juice, red pepper flakes, hot sauce and some salt and pepper. Slowly add the olive oil, whisking until emulsified. Add half of the dressing to the slaw and toss well¿refrigerate and reserve the remaining dressing for another use.
• To each slider bun, add a heaping portion of the pulled chicken and top with a scoop of the slaw.

SWEET AND TANGY PULLED CHICKEN SANDWICHES

Steps:

• Place chicken in a slow cooker and pour cola-flavored beverage around it. Turn slow cooker to High and cook for 3 hours.
• Meanwhile, mix barbecue sauce, vinaigrette, brown sugar, honey, teriyaki marinade, and cardamom in a mixing bowl until well blended. Place in the refrigerator.
• After 3 hours, remove chicken from the slow cooker and shred. Set aside 1/2 cup of the cooking juices and discard the rest.
• Return chicken and 1/2 cup juice to the slow cooker; stir to combine. Remove barbecue sauce from the refrigerator and pour and blend it into the chicken. Cook for 1 more hour.
• Spread mayonnaise on hamburger buns and fill with pulled chicken and sauce.

SLOW COOKER SPICY SHREDDED CHICKEN

Steps:

• Combine tomato sauce, salsa, garlic, salt, chili powder, hot sauce, lime juice, cayenne, oregano, coriander, cinnamon, and bay leaves in a slow cooker; stir to combine.
• Layer chicken breasts on top, ensuring they are coated in sauce on both sides.
• Cook on High until chicken is fork tender and no longer pink in the center, about 5 hours.
• Remove chicken from the slow cooker and shred into tiny pieces with 2 forks. Return to the slow cooker. Heat on Low or Warm for 2 more hours.
• Strain any excess liquid before serving. Serve hot.

PULLED CHICKEN

Steps:

• Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue sauce, 100ml water and half the onion. Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs. Cover tightly with foil and bake for 1 hr, then uncover, increase the oven to 200C/180C fan/gas 6 and bake for another 20 mins.
• Meanwhile, mix the remaining onion with the lime juice and some salt, and set aside while the chicken cooks. Mix all the beans in a saucepan with 100ml water and heat, ready to serve.
• When the chicken is really tender, use two forks to shred the meat into the sauce (discard the bones). Keep covered with the foil while you heat the beans for 5-10 mins until piping hot and not too wet, and warm the tacos following pack instructions. Stir the avocado and coriander leaves into the lime-onion mixture.
• Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime wedges to squeeze over, if you like. Top with a spoonful of the avocado salsa.

TANGY PULLED CHICKEN RECIPE

Steps:

• 1. Preheat oven to 450°F. 2. Combine all the sauce ingredients in a sauce pan, mix and simmer for 3-4 minutes then set aside. 3. Place chicken breasts in a 9 x 13 baking dish then pour sauce over the chicken. Coat the chicken in the sauce. 4. Cover baking dish tightly with foil, bake 10 minutes at 450°F, then 1 ½ hours at 350°F. 5. Remove chicken from the oven. Using two forks, pull the chicken apart. The chicken will soak up the sauce and become ultra juicy and flavorful.