Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup alcohol-free BBQ sauce
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Buns for serving
- Coleslaw for topping (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat
- Add finely chopped onion to the pot
- Cook the onion until softened and translucent, about 5-7 minutes
- Stir in minced garlic, smoked paprika, and cumin
- Cook for an additional minute until fragrant, stirring constantly
- Season the chicken thighs generously with salt and pepper
- Place the chicken thighs into the pot with the aromatics
- Pour the BBQ sauce over the chicken and aromatics
- Stir gently to coat the chicken pieces
- Bring the mixture to a gentle simmer
- Reduce heat to low, cover, and cook for 2-3 hours until the chicken is fork-tender
- Remove the chicken thighs and shred them with two forks
- Return the shredded chicken to the pot and stir in the sauce
- Simmer uncovered for 10-15 minutes
- Taste and adjust seasoning if needed
Notes
- Use alcohol-free BBQ sauce to comply with halal dietary restrictions
- Serve in buns with coleslaw for a traditional sandwich, or pair with rice, quinoa, or a side salad
- Leftover pulled chicken can be refrigerated for up to 4 days or frozen for 3 months
- Prep Time: 15
- Cook Time: 195
- Category: Chicken
- Method: Stewing
- Cuisine: American
- Diet: Halal