Pulled Chicken Recipe
Tender, oven-baked pulled chicken richly enveloped in a robust homemade barbecue sauce, this dish delivers deep, smoky flavor with every bite. Slow-cooked to perfection, it's a comforting main course ideal for casual meals or gatherings.
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Servings: 4
Ingredients
- ½ teaspoon stevia glycerite
- 1 teaspoon garlic powder
- ¾ cup aged balsamic vinegar
- ½ teaspoon freshly ground black pepper
- 1.5 pounds boneless skinless chicken thighs
- 1 teaspoon smoked paprika
- ¾ cup tomato paste from a 7-ounce jar
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 300°F. Arrange the chicken thighs in a square 8-inch baking dish. Make several shallow cuts into the chicken using a sharp knife.
- In a mixing bowl, whisk together the tomato paste, balsamic vinegar, sea salt, black pepper, garlic powder, smoked paprika, and stevia glycerite to create the barbecue sauce.
- Evenly coat the chicken with the prepared sauce, ensuring the mixture seeps into the slits. Use your hands for thorough application.
- Seal the baking dish securely with a double layer of aluminum foil. Place in the oven and bake for 3 hours, until the chicken becomes extremely tender and aromatic.
- Remove the dish from the oven and carefully lift the foil—be cautious of the hot steam. Let the chicken rest for 5 minutes to cool slightly.
- Shred the chicken directly in the dish using two forks or a rubber spatula. Mix well so the meat is fully incorporated with the sauce.
- Serve hot and enjoy immediately.
Notes
- Sweetener Substitution: You may replace the stevia with 2 tablespoons of maple syrup. This modification results in approximately 332 calories, 22g carbohydrates, and 10g sugar per serving.
- Vinegar Selection: Always use aged balsamic vinegar to avoid an overly acidic flavor profile.
- Alternate Cooking Time: If short on time, baking at 400°F for 2 hours (still covered) yields tender results, though the sauce may be slightly less reduced.
- Cleanup Tip: To ease dishwashing, line the baking dish with foil before cooking. If skipping foil, let the dish cool slightly post-bake, fill with hot, soapy water, and allow to soak overnight before cleaning.
- Storage: Refrigerate leftovers in a sealed container for up to 4 days. For longer storage, freeze for up to 3 months. Reheat in the microwave at 50% power, covered.