Stovetop Barbecue Pulled Chicken Recipe

Many summer barbecue recipes are anything but weeknight friendly. They might require an overnight marinade, heating up the grill, or to be cooked “low and slow.” While they’re almost always worth the extra time and effort, sometimes you want to throw a more spontaneous affair or just channel those vibes on a weeknight, and this recipe is just the right fit.

Most pulled chicken recipes rely on the oven or slow cooker, but this one cuts the time in more than half by cooking the chicken directly in a tangy, homemade barbecue sauce on the stovetop. Here’s everything you need to know to make this easy, tender, weeknight-friendly barbecue pulled chicken. 

Tips for Shredding Chicken

The most difficult thing about this recipe (seriously!) is shredding the chicken. If you’ve ever shredded chicken before, you know how tedious it can be. In this recipe, I opt to shred the chicken with two forks directly in the pot you cook the chicken in.

The main reason I decided to do this was to avoid making any unnecessary messes. There’s no need to remove the chicken and pull it apart on a cutting board while the juices and barbecue sauce run off onto your counter.

However, if you are a fan of kitchen hacks and would rather save yourself some arm effort, there is another option: using a stand mixer with the paddle attachment (or a hand mixer with beaters). Simply remove the chicken thighs from the sauce before adding them to the stand mixer or a deep bowl if you’re using a hand mixer. Use the lowest speed of your machine for 30 seconds to 1 minute to shred the chicken before adding back to the sauce.

How and What To Serve with Barbecue Pulled Chicken

One of the most common ways to serve this pulled barbecue chicken is as a sandwich on a nice soft bun (highly recommend this with some pickles, too), not unlike a classic pulled pork sandwich. However, it can also be served as is with a smattering of sides like potato chips or roasted potatoes, your favorite coleslaw, baked or green beans, collard or beet greens, or grilled corn. Just about anything that might be at home at a summer barbecue or picnic would be welcome here, too.

Making Ahead and Freezing

Since this recipe is easy to store and reheat, it’s perfect for preparing ahead if you want to meal prep or just have a quick and easy dinner ready to go in the fridge or freezer. To freeze, transfer the room temperature chicken and sauce to resealable freezer bags, seal and flatten as much as possible before labeling and storing in the freezer for up to 3 months.

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