Stovetop Barbecue Pulled Chicken

Here’s a summarized version of the Stovetop Barbecue Pulled Chicken recipe by Devan Grimsrud:

Stovetop Barbecue Pulled Chicken

By Devan Grimsrud

This easy, weeknight-friendly barbecue pulled chicken recipe is made directly on the stovetop in a homemade barbecue sauce, ready in just 40 minutes.

Servings: 6

Yield: ~2 1/3 cups

Ingredients

2 lbs boneless, skinless chicken thighs, halved

1/2 cup ketchup

1/4 cup apple cider vinegar

2 tbsp brown sugar

2 tsp smoked paprika

1 tsp ground cumin

1 tsp salt

1 tsp black pepper

Method

Make the Sauce

In a large pot, whisk together ketchup, vinegar, brown sugar, paprika, cumin, salt, and pepper until well combined.

Cook the Chicken

Add the chicken to the pot and toss to coat in sauce. Place over medium heat, bringing the sauce to a simmer. Once simmering, reduce to medium-low, partially cover the pot, and cook for 20 minutes, stirring occasionally.

Shred the Chicken

Uncover the pot and check tenderness by squeezing a piece with tongs; it should fall apart easily. If needed, cook uncovered for 5 more minutes. Once tender, shred the chicken in the pot with two forks or remove and shred on a cutting board.

Finish & Serve

Increase the heat to high and cook until the sauce thickens, about 5-10 minutes, stirring frequently. Once thickened, remove from heat, season as needed, and serve.

Serving ideas: Serve on soft buns with pickles, or with sides like coleslaw, baked beans, or grilled corn.

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

 For reheating, add a splash of water and heat over medium-low until hot.

Enjoy this quick and tender pulled chicken any night of the week!