Wir lieben Pulled Chicken, bei uns gibt es regelmässig einen Pulled Chicken Das Fleisch sollte 24 – 48 Stunden im Kühlschrank marinieren. Hähnchenbrust waschen und in einen großen Bräter, tiefes Backblech oder Auflaufform legen. BBQ Sauce, braunen Zucker, Worcestershire-Sauce, Paprikapulver (edelsüß und scharf) und Senf in eine Schüssel geben und gut verrühren. Mit Salz und Pfeffer abschmecken. Über die Hähnchenbrüste geben und über Nacht ziehen lassen. Dieses einfache Rezept für Pulled Chicken kommt komplett ohne Ofen und Grill aus. Ihr braucht nur eine Pfanne und einen Herd für ein.
Pulled Chicken in einer Honey-Mustard-BBQ SauceDas Fleisch wieder in die Marinade in die Auflaufform geben und weitere ca. 20 Minuten schmoren. Perfekt als Burger ohne viel Schnickschnack oder im Wrap mit. Pulled Chicken Rezept. Bei niedriger Temperatur gegartes Hähnchenfleisch in würziger Marinade – das ist Pulled Chicken. Dieses Rezept verrät, wie Ihnen die. Pulled Chicken: Die perfekte Einlage für einen saftigen Burger. die Hähnchenschenkel oder -brust vor dem Garen mit einer Marinade oder einem Rub ein.
Pulled Chicken Marinade Top Navigation VideoPulled Chicken Recipe - How to Make Slow Cooker Pulled Chicken
Repeat the rubbing process with the rest of the meat. Throw away any excess rub mixture, and evenly distribute the chicken in both pans.
Low temperatures, and a slower time frame to finish cooking. When our goal is to smoke chicken and then pull it, we have other options. This will be a quicker smoke since we are cooking higher.
You should expect to add one piece of wood every thirty to forty five minutes. After 2 hours in the smoke, check the chicken thighs and legs.
Using a trusty meat thermometer, aim for as close to the center of the meat as you can. If you need the extra time to finish it off, let it go, and watch the temperature gauge.
Pull the pans out and cover them for about thirty minutes. This is the temperature which I have had the best results.
Pulling it on higher temperatures will result in dry and not-so tender meat. Well, the main reason is that chicken thigs, which we are using for this recipe, have more fat than other parts of chicken, such as breast, and as a result, they can handle longer cook times.
Also, the brining we are using, adds extra moisture to the meat, reducing the chances of them drying out from heat.
We want them to cook a little bit longer, so they end up more tender, making the pulling process much easier.
If you think you will have better results with higher temperatures, then give it a try and let me know in the comments below your results.
If you are using boneless, skinless chicken thighs, then there are a few things to have in mind, so you won't end up with dry out meat.
The first thing you can try to prevent drying out, is to let the meat smoke for around 1. Add some chicken broth and apple juice inside the pans, so will create a steam, tenderizing the meat.
The other thing you can try is to brush them continuously with butter every minutes, so they keep staying moist during the process. Keep in mind that this extra method will add a little bit to the overall cooking time, since you will open the smoker lid often to brush the meat and the heat will escape.
Smoked Pulled Chicken Recipe. After you pull the pans out and covered them for about 30 minutes, your chicken pieces should have started to cool down a bit.
Start by transferring all the chicken pieces into one pan. Reserve all juices to a glass pitcher. Using a pair of new and clean dish-washing gloves begin breaking the chicken pieces apart.
Pulling the meat off of the bones. The moist meat, being made even easier to handle because you maintained the cover over it after the cook, will help break down the meat.
It should be fairly quick to just pull apart. The cooks treat. They can be unique though. You can use some of the reserved juices, your favorite Barbecue sauce, or a few dashes of hot sauce.
Let us suggest our favorite spin on this sandwich made of pulled smoked chicken. Take 1 cup of reserved juice, one cup of barbecue sauce, a few dashes of hot sauce, and simmer.
Salt and pepper to taste. Prepare your sandwiches and serve alongside your favorite roasted root vegetables, we mixed French cut carrots, potatoes and turnips.
That's all for my smoked pulled chicken recipe. Mix all the ingredients for the marinade. Put the chicken fillets on a piece of aluminum foil and place them in a baking dish.
Pour the marinade on top of the fillets. Use the extra aluminum foil to warp around the fillets and put the them in the fridge for a couple of hours or preferred overnight.
If you are in a hurry simply skip this step. Put the chicken in the oven at C F for about 15 minutes. Turn down the heat to C F and let the chicken cook for about 3 hours.
After the 3 hours take out the chicken and use two forks to pull the meat into small pieces. Serve the pulled chicken with some freshly baked burger buns and some coleslaw.
I will definitely make it again. I'm happy that you like he recipe. Then put it in a crock pot and topped it with the sauce.
I cooked on high for 5 hrs or so. Three pounds of bone in breasts fed 2 men 2 sandwiches each and 4 women.
I also made an extra half-recipe of the sauce to account for the extra 1lb of meat. Oh, I also cut back on the brown sugar in the sauce instead of using 3T as would for 1.
I used 1 T for the 1. Great recipe! This recipe was to die for! The sauce was just the right sweetness to go with the smoky flavor of the ckicken.
Hope to make these again in the future. WOW, what a great change from pulled pork! I followed the lead of others and cooked in the slow cooker. These came out great!
Even my two picky eaters loved them. We loved this, though we shortened the cooking time and used a rotisserie chicken. The sauce was very good. We are from NC and pulled pork sandwiches are found everywhere, but this much lighter version was wonderful!
I made this almost exactly like the recipe, except I subbed half a cup of pureed canned tomatoes for half of the ketchup.
To cut down on the sugar. I didn't have dried chipotle peppers, so I subbed smoked paprika. I didn't notice in the beginning that my package of chicken thighs was 3 pounds, but there was enough sauce to moisten it all.
Outstanding flavor and one of my Chief Eater's favorites to date. Served on a homemade whole wheat bun, with purple coleslaw and corn relish on the side.
We loved these sandwiches! I forgot to buy dry mustard, so had to use Grey Poupon, but I will use the dry mustard next time. I thought the sauce was a little too sweet, so I put in a tad of bbq sauce.
I'll probably cut down on the sugar next time. I am also going to use chicken breasts. I definitely did not get 8 servings from the 2 of chicken thighs.
I grilled the thighs on my outdoor grill and then shredded. I may double the recipe next time and freeze the leftovers.
So, so good! Although I love that this recipe calls for homemade barbeque sauce, this particular sauce is a bit too sweet for my taste.
Next time I will eliminate the brown sugar but keep the molasses, as it imparts a lovely depth of flavor. I will also add in a pinch or two of cayenne pepper for a spicy kick.
This is great. I am one of those types of people who take a recipe and always changes it to make it better, but this I didn't have to change a thing.
It is perfect just as is. It is great for company and for large family events. I always make double to have leftovers in the fridge.
I haven't made it for anyone who hasn't loved it: Make this!!! This is a very excellent recipe. I cooked this in the slow cooker for 5 hours on Low.
I have cooked this many times I omitted the allspice from the recipe because I didn't like the flavor of it on the chicken. I also made 2x's the sauce to have enough for the chicken.
Other than that this is a great recipe that my entire family loves and want me to make all of the time. Used the slow cooker method mentioned in previous review - seared chicken and then slow cooked for 5 hours.
It came out perfect. My family voted it a keeper and they are very picky. The sauce was excellent, not too spicy but not bland.
Definitely will become a staple in our family and it was quite easy. Leftovers can be microwaved for lunch at the office or school and then just put on roll.
The chicken could have stayed on the grill a bit longer, but the flavor was great and the spice rub really made a difference. I made a fennel slaw to put on the buns instead of the pickle, and enjoyed that.
We use chicken breast for this recipe and it turns out great! Other than that, we follow the recipe exactly. It also makes great leftover sandwiches.
This was fantastic. The sauce is excellent and the chicken comes out great. I tossed some mesquite chips onto the coals that I'd been soaking for most of the day and I think it really added some extra grilled smoky flavor to the chicken.
Watch for flare ups if you add chips - have a water pistol handy to spray out the flare-ups. Also, remember, you can close the vents on your grill cover to keep down flame ups.
Twenty minutes on mdeium heat was fine. This was some first rate BBQ. This was a good recipe. Next time I will use chicken breast and make it a little bit spicier.
But all in all it was good. It made a great lunch the next day. Served this for a July Birthday.. Everybody loved it. I grilled it and then threw it in a slow cooker until it was fall off the bones.
Will make this again. We all loved it! Can't wait to eat leftovers tomorrow. When we make it again, I think we are going to double the sauce ingredients.
While delicious, I just expected it to be soupier. Sometime, it might be nice to put the spice rub on chicken and just eat the chicken that way!
It smelled so good.