Description
Juicy, tender, and bursting with flavor, this BBQ Pulled Chicken is a must-try for all barbecue lovers. With smoky spices, a tangy root beer BBQ sauce, and perfectly grilled chicken thighs, this recipe creates a hearty sandwich that’s ideal for gatherings, weeknight dinners, or any time you crave comfort food.
Ingredients
Scale
For the Pulled Chicken:
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
For the Root Beer BBQ Sauce:
- 1 tablespoon extra virgin olive oil
- ½ large yellow onion, diced
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ⅛ teaspoon ground cayenne pepper (optional)
- ½ cup root beer
- 1 cup ketchup
- 2 tablespoons fresh lemon juice
- 2 tablespoons molasses
For Serving:
- 8 rolls or buns
- Coleslaw (optional)
Instructions
1. Prepare the Pulled Chicken:
- Heat your grill to 400°F.
- In a small bowl, mix paprika, garlic powder, ground cumin, and kosher salt.
- Drizzle chicken thighs with olive oil and season generously with the spice rub.
- Place the chicken on the grill over direct heat. Grill with the lid closed, flipping once or twice, until cooked through (internal temperature should reach 165°F).
- Let the grilled chicken rest for 5 minutes, then shred it using two forks.
2. Make the Root Beer BBQ Sauce:
- Heat olive oil in a medium saucepan over medium heat.
- Add the diced onion and cook until soft and translucent, stirring frequently.
- Stir in chili powder, garlic powder, and cayenne pepper.
- Pour in the root beer and stir, followed by ketchup, lemon juice, and molasses.
- Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for about 15 minutes, stirring occasionally, until the sauce thickens.
3. Combine and Assemble:
- Add the shredded chicken to the saucepan with the BBQ sauce. Stir to coat the chicken evenly.
- Toast the buns lightly for added texture.
- Pile the BBQ pulled chicken onto the bottom half of each bun.
- Top with coleslaw, if desired, and place the top bun. Serve immediately.
Notes
- Spice Level: Adjust the cayenne pepper for more or less heat, or omit entirely.
- Make Ahead: Prepare the BBQ sauce and chicken separately ahead of time. Combine and reheat before serving.
- Freezing: The pulled chicken freezes well. Store in an airtight container for up to 3 months. Thaw and reheat before serving.
- Customizations: Add pickles, jalapeños, or a drizzle of ranch for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Sandwiches
- Method: Grilling, Simmering
- Cuisine: American